Part 5 (2/2)

_Time Table_--(Count time after meat is seared).

1/2 inch chops or steaks, 5 minutes 1 inch chops or steaks, 10 minutes 2 inch chops or steaks, 15 to 18 minutes

3. _Pan Broiling_--Cooking in pan with no fat. _Time table same as for broiling_ chops, steaks, etc.

4. _Sauteing_--Cooking in pan in small amount of fat. Commonly termed ”frying.” Used for steaks, chops, etc. _Time table same as for broiling._

MOIST METHODS

1. Boiling--Cooking in boiling water--especially poultry, salt meats, etc.

2. Steaming--A method of cooking by utilizing steam from boiling water, which retains more food value than any other. Too seldom applied to meats.

3. Frying--Cooking by immersion in hot fat at temperature 400 to 450 degrees Fahrenheit. Used for croquettes, etc.

If a fat thermometer is not available, test by using small pieces of bread. Put into heated fat:

A--For croquettes made from food requiring little cooking, such as oysters, or from previously cooked mixtures, as rice, fish or meat croquettes, bread should brown in one-half minute.

B--For mixtures requiring cooking, as doughnuts, fritters, etc., bread should brown in one minute.

COMBINATION METHODS

1. Pot Roasting--Cooking (by use of steam from small amount of water) tough cuts of meat which have been browned but not cooked thoroughly.

Season meat. Dredge with flour. Sear in hot pan until well browned.

Place oil rack in pot containing water to height of one inch, but do not let water reach the meat. Keep water slowly boiling. Replenish as needed with boiling water. This method renders tough cuts tender, but requires several hours cooking.

2. Stewing--A combination of methods which draws part of flavor into gravy and retains part in pieces which are to be used as meat.

Cut meat into pieces suitable for serving. Cover one-half of meat with cold water. Let stand one hour. Bring slowly to boiling point. Dredge other half of meat with flour and brown in small amount of fat. Add to the other mixture and cook slowly 1-1/2 to 2 hours, or until tender, adding diced vegetables, thickening and seasoning as desired one-half hour before cooking is finished.

3. Frica.s.seeing--Cooking in a sauce until tender, meat which has been previously browned but not cooked throughout.

Brown meat in small amount of fat. Place in boiling water to cover.

Cook slowly until tender. To 1 pint of water in which meat is cooked, add 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 cup milk, thoroughly blended. When at boiling point, add one beaten egg, 1 tablespoon chopped parsley and 1 tablespoon cold water well mixed, Add cooked meat and serve.

[Ill.u.s.tration: VEAL]

Neck for stews.

Shoulder for inexpensive chops.

Sweetbread--broiled or creamed.

Breast for roast or pot roast.

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