30. FRICASSEEING.--As has already been learned, fricasseeing is a
combination of sauteing and stewing. The sauteing coagulates the surface
proteins and prevents, to some extent, the loss of flavor that would
occur in the subsequent stewing if the surface were not hardened. To
produce a tender, tasty dish, fricasseeing should be a long, slow
process. This method is seldom applied to tender, expensive cuts of meat
and to young chickens, but is used for fowl and for pieces of meat that
would not make appetizing dishes if prepared by a quicker method.
TIME REQUIRED FOR COOKING MEAT
31. The length of time required for cooking various kinds of meat is
usually puzzling to those inexperienced in cookery. The difference
between a dry, hard beef roast and a tender, moist, juicy one is due to
the length of time allowed for cooking. Overdone meats of any kind are
not likely to be tasty. Therefore, it should be remembered that when dry
heat is used, as in baking, roasting, broiling, etc., the longer the
heat is applied the greater will be the evaporation of moisture and the
consequent shrinkage in the meat.
A general rule for cooking meat in the oven is to allow 15 minutes for
each pound and 15 minutes extra. If it is to be cooked by broiling,
allow 10 minutes for each pound and 10 minutes extra; by boiling, 20
minutes for each pound and 20 minutes extra; and by simmering, 30
minutes for each pound.
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