Frequent basting of a roast, with the fat, juice, and water in the roasting pan, still further sears the surface, so that the juices do not seep through and keeps the air in the pan moist; the heated moisture materially assists in gelatinizing the connective tissue,—roasting pans are now made which are self-basting.
Broiling. The same principle applies to broiling as to roasting. The meat is put over a very hot flame and turned so as to quickly sear both sides, to prevent the juice from oozing out. In fact, the best broiled steaks are turned just as soon as the juice begins to drip, so as to retain all juice in the meat.
Meat containing much connective tissue is not adapted to broiling, because it takes too long for this tissue to become gelatinized.
Steak broiled in a skillet, especially round steak which has been pounded to assist in breaking the connective tissue, is often first dipped in seasoned flour, which is rubbed well into it. The flour absorbs the meat juices so that none of them are lost. All meats broiled in skillets should be put into a very hot skillet and one surface seared, then should be turned so as to sear the other side. The skillet should be kept covered so as to retain the moisture.
Boiling. In boiling meat, where the object is to eat the tissue itself, it should be put into hot water, that the albumin on the surface may be immediately coagulated and prevent the escape of the nutrients into the water. It is impossible to make a rich broth and to have a juicy, highly flavored piece of boiled meat at the same time. Meat is best roasted or broiled when the meat tissue is to be eaten.
The boiling cuts contain more connective tissue, therefore they require a much longer time to cook in order to gelatinize this tissue. They are not as rich in protein as the steaks.
Meat soups, bouillons and broths contain very little nutriment, but they do contain the extractives, and the flavors increase the flow of digestive juices and stimulate the appetite. It is for this reason that soups are served before a meal rather than for a dessert; they insure a copious flow of gastric juice and saliva to act upon the crackers or toast eaten with the soup. Many mistake the extractives and flavor for nourishment, feeling that the soups are an easy method of taking food, but the best part of the nutriment remains in the meat or vegetables making the soup.