School and Home Cooking

by Carlotta C. Greer

NOTE.—The bits of meat used in these three experiments should be saved and used for soup-making.

TOUGH CUTS OF BEEF.—From the Experiments of Lesson LIX, what was found to be the toughest portion of the muscle of meat? What method of cooking was used to make this tough part tender (see Experiments 51 and 52)? Toughness of meat depends upon (a) amount of connective tissue, and (b) character of the walls of muscle-fiber tubes (thick or thin). These conditions depend upon (a) the age of the animal, and (b) locality of muscle or cut of meat.

Although meat contains some materials which are better slightly cooked, tough cuts of meat contain so much connective tissue that long cooking is necessary to make them palatable. The long cooking must be accomplished in water or steam in order that the meat may not burn or become too dry.

Meat from old animals is usually tough. Veal and lamb are more tender than beef and mutton. The muscles that are used most are toughest, because they are developed to a greater extent and contain more connective tissue. Muscles that are constantly used contain more extractives, hence tough cuts of meat have more flavor than tender cuts. This is not always appreciated, however, since all the flavor of tough meat is rarely extracted because it is so hard to chew. Moreover, as mentioned previously, dry heat usually applied to tender cuts tends to develop flavor in meat.

USE OF BONE AND FAT IN SOUP-MAKING.—Bone contains a substance which long cooking changes into a jellylike mass called gelatine. In the center of the bone there is a fatty substance called marrow. This fat in the bone and that in and around the muscles liquefies in making soup stock. In cooling, the fat rises to the top, hardens, excludes the air from the stock, and thus prevents it from spoiling readily. Hence, in soup-making, it is of advantage to use both the fat and the bone with the lean meat. The fat, however, should be removed carefully from the stock before using.

BEEF STOCK

2 pounds meat, bone and fat 1/4 teaspoonful celery seed 5 peppercorns 2 cloves 2 quarts cold water 1/2 bay leaf 2 1/2 teaspoonfuls salt

Cut the meat and fat into small pieces. Try out some of the fat and brown about 1/3 of the meat in it. Put all the meat in a kettle, add the seasoning and water; cover, and allow to soak one hour. Then cook below boiling temperature for 3 hours; strain through a coarse strainer. Pour it through a fat separator or set aside to cool. If the fat has been allowed to solidify, skim it from the surface when the stock is to be used.

1 can of tomatoes, 1 carrot, 1 turnip, and 1 onion (all cut in small pieces) may be added to the ingredients of beef stock. Trimmings and bones of fresh meats or bones and pieces of roasts or unused meat may be cut into small pieces and used for soup stock. No smoked or charred pieces of meat or bone should be used, however. Stock may be colored with caramel, provided the sugar has been cooked sufficiently to lose its sweetness.

CUTS OF BEEF (see Figure 56).—The feeding, care, and age of an animal have much to do with the quality of its meat. It is considered that good beef is obtained from an animal four or five years old. Beef should be firm, of bright red color, and of fine grain. There should also be a generous supply of suet. The latter should be dry and easily crumbled. In most markets, meat is made more tender by allowing it to hang for several days at a temperature near freezing.