How many will this recipe for Macaroni and Cheese serve?
How does cheese compare in price per pound with beefsteak? How does it compare in nutritive value? How much of the cheese is waste material? How much of beefsteak is waste material? Which is the cheaper food?
LESSON LIX
STRUCTURE OF BEEF—METHODS OF COOKING TENDER CUTS
MEAT.—The flesh of animals is called meat. In market this term is applied to the muscle, bone, and fat of beef (cattle), veal (calf), mutton (sheep), lamb, and pork (pig).
To show the structure and properties of the substances in lean meat, try the following experiments with beef:
EXPERIMENT 50: DIVISION OF MUSCLE.—Scrape a piece of lean beef on both sides until nothing remains but the stringy mass or framework of the meat. What is the color and texture, i.e. toughness, of the two parts into which the muscle is divided?
Lean meat, or muscle, of animals may be divided into two parts: (a) connective tissue or framework, and (b) muscle fiber.
Divide both the connective tissue and muscle fiber into two equal portions. Use them for Experiments 51 and 52.
EXPERIMENT 51: EFFECT OF DRY HEAT ON: (a) CONNECTIVE TISSUE.— Examine the connective tissue and note its toughness. Place it in a frying pan and heat it for a few minutes. Examine it again. Is it made more tender or tough by dry heat?