Home › Some Kitchen Kinks › Some Kitchen Kinks: Flavor

Some Kitchen Kinks: Flavor

Retaining Natural Flavor.

As has already been pointed out, it is extremely difficult to retain the flavor-giving extractives in a piece of meat so tough as to require prolonged cooking. It is sometimes partially accomplished by first searing the exterior of the meat and thus preventing the escape of the juices.

Another device, illustrated by the following recipe, is to let them escape into the gravy which is served with the meat itself. A similar principle is applied when roasts are basted with their own juice.

Round Steak on Biscuits.

Cut round steak into pieces about one-half inch square, cover with water and cook it at a temperature just below the boiling point until it is tender, or boil for five minutes, and while still hot put into the fireless cooker and leave it for five hours. Thicken the gravy with flour mixed with water allowing 2 level tablespoonsful to a cup of water.

Pour the meat and gravy over split baking powder biscuits so baked that they have a large amount of crust.

Flavor of Browned Meat or Fat.

Next to the unchanged flavor of the meat itself comes the flavor which is secured by browning the meat with fat. The outside slices of roast meat have this browned flavor in marked degree. Except in the case of roasts, browning for flavor is usually accomplished by heating the meat in a frying pan in fat which has been tried out of pork or in suet or butter. Care should be taken that the fat is not scorched. The chief reason for the bad opinion in which fried food is held by many is that it almost always means eating burned fat. When fat is heated too high it splits up into fatty acids and glycerin, and from the glycerin is formed a substance (acrolein) which nas a very irritating effect upon the mucous membrane. All will recall that the fumes of scorched fat make the eyes water. It is not surprising that such a substance, if taken into the stomach, should cause digestive disturbance. Fat in itself is a very valuable food, and the objection to fried foods because they may be fat seems illogical. If they supply burned fat there is a good reason for suspicion. Many housekeepers cook bacon in the oven on a wire broiler over a pan and believe it more wholesome than tried bacon.

The reason, of course, is that thus cooked in the oven there is less chance for the bacon becoming impregnated with burned fat. Where fried salt pork is much used good cooks know that it must not be cooked over a very hot fire, even if they have never heard of the chemistry of burned fat. The recipe for bean-pot roast and other similar recipes may be varied by browning the meat or part of it before covering with water. This results in keeping some of the natural flavoring within the meat itself and allowing less to go into the gravy. The flavor of veal can be very greatly improved in this way.

The following old-fashioned dishes made with pork owe their savoriness chiefly to the flavor of browned fat or meat: