Bearing these facts in mind, we can decide just what to do in order to bring about the result that we desire in meat cookery, for sometimes we wish to extract the juices and sometimes we wish to have all, or nearly all, retained in the meat. We are now ready to state the principles of meat cookery as follows:
1. Juices retained.
In broiling, pan broiling, roasting, and boiling the high temperature coagulates the meat albumin and hardens the fiber on the surface, thus forming a coating which prevents the further escape of juices. In the roasting and boiling of
large pieces the temperature may then be lowered to prevent the further shrinking and hardening of the fiber in the interior of the meat, which comes from a protracted high temperature. With a very thick steak after the surface searing the cooking may be completed in the oven.
2. Juices extracted.
In beef juice or beef tea, this may be done by placing the chopped beef in a jar and placing the jar in an oven, or in hot water; or for beef tea and ordinary soup by putting the chopped meat, or small pieces of meat, in cold water and heating the water slowly.
3. Juices partly retained and partly extracted.
This is desirable in stews, in braised beef, and in pot roast. State for yourself just how this would be accomplished.
4. Connective tissue softened at low temperature, and with water.
5. Sterilization by continued heat which destroys parasites and bacteria.