What is the chief difference between pot-roasting and braising?
Why is it not necessary to baste meats cooked by these methods?
What is the difference between braising and roasting meats (see Roasting)? Why is braising suitable for tough cuts, and roasting for tender cuts (see Experiments 51 and 52)?
Name at least three cuts of meat suitable for pot roasts. Give the price per pound of each.
LESSON LXVI
BEEF: USES OF COOKED BEEF
"LEFT OVERS"—Small pieces of cooked meat should not be thrown away; they can be used in many ways. Even though the meat has been cooked so as to extract its juices, there still remains practically all of the myosin, and this is a valuable constituent. If the juices have been drawn from the meat, a little fresh meat should be added to it, or it should be seasoned well with condiments, spices, or herbs. Water in which the meat has been cooked, and "left over" gravy, should be utilized in making sauces for cooked meats. Cooked meat of tender cut should merely be reheated, not recooked. Hence it is usually well to cut it into pieces or chop it fine in order to heat it quickly.
As in soup-making, ingenuity in combining and using "left over" materials is required in making meat dishes. Stewed tomatoes can be substituted for stock or gravy, and one starchy food substituted for another. The recipes here given simply serve as suggestions. The ingredients and proportions should be changed to utilize available materials.
SCALLOPED MEAT
2 cupfuls chopped meat 2 tablespoonfuls fat 3 tablespoonfuls flour l-1/2 teaspoonfuls salt 1/8 teaspoonful pepper 1 teaspoonful scraped onion or chopped parsley l-1/2 cupfuls milk, stock, or water 2 cupfuls buttered crumbs (See Crumbs for Scalloped Dishes.)