LESSON LX

BEEF: METHODS OF COOKING TENDER CUTS (APPLIED TO CHOPPED BEEF) (A)

PROTEIN IN MEAT.—It was mentioned previously that there are several different kinds of protein in lean meat. It was also stated that proteins exist in:

(a) Connective tissue.

(b) Walls of muscle fibers.

Two proteins exist in connective tissue, viz., collagen and elastin. Collagen is changed into gelatine by cooking in water. Elastin is found not only in connective tissue, but in the walls of muscle fibers. In muscle juice, there are two proteins,—myosin or muscle globulin and albumin.

Both myosin and albumin coagulate by heating. It is possible to sear meat because it contains proteins. The scum which invariably forms when meat broth is heated consists largely of protein, probably in the form of albumin. This protein as shown in experiments on eggs is soluble in cold water, but is coagulated by heating. If meat broth is skimmed, much of its nutriment is lost.

[Illustration: Courtesy of Bureau of Publications, Teachers College FIGURE 54—ROUND.]

[Illustration: Courtesy of Bureau of Publications, Teachers College FIGURE 55.—CHUCK.]

Of all proteins in meat, myosin is the most important; it exists in greater quantity than the other proteins. Myosin, is practically insoluble in both hot and cold water, though somewhat soluble in a salt solution. As not much myosin is extracted from meat in soup making, the solid part of meat must be eaten in order to obtain the greatest nourishment. Meat broth does not contain as much food value as meat.

CHOPPED BEEF.—If meat is chopped, what is the effect of the cutting on its structure? How would this affect its toughness?

It is possible to pan-broil or roast some of the tough cuts of meat, if the meat is chopped fine. Round (see Figure 54, p. 203) and shoulder or chuck (see Figure 55) are especially desirable cuts for this purpose.

CHOPPED STEAK

1 pound beef steak, chopped 1 to 2 tablespoonfuls chopped parsley 1 onion, grated 1 teaspoonful salt 1/2 cupful water or 3/4 cupful tomatoes 1/8 teaspoonful pepper

Mix all the ingredients and shape into firm cakes. Heat an iron frying pan until hot; oil it with a bit of fat from the meat; then remove the fat. Sear the cakes; then reduce the temperature to finish cooking. Turn the cakes often. Season with salt and pepper. Serve at once.

Half a cupful of soft bread crumbs and 1 egg may be added to this meat mixture.

The addition of 1 tablespoonful of lemon juice, or a dash of nutmeg is thought by some to improve the flavor of chopped beef.

Instead of shaping chopped beef into small cakes, it may be formed into one large cake or steak. The chopped steak may be either broiled or pan- broiled. If the latter method is followed, a pan-cake turner is useful in turning over the steak.

BEEF LOAF

Use the ingredients for Chopped Steak, adding the bread crumbs and egg.
Shape into a loaf, and place in a greased baking-pan. Bake in a hot oven
(450 degrees F.) for about 30 minutes. Serve hot, plain, or with Tomato or
Brown Sauce.

The use of tomatoes instead of water in Beef Loaf makes the meat especially tasty.