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Flank Steak: Notice

Ex. 1. Put a piece of raw beef into half a glass of water and let it stand ten or fifteen minutes. Notice the color of the water. Heat the water and notice the coagulated albumin floating on the surface.

Ex. 2. Take a piece of meat the same size as the one used in the previous experiment, cut it in small pieces and put it into half a glass of water and let it stand the same length of time. Which is the deeper color? Which contains more albumin? Ex. 3. Put two pieces of beef on white plates. Sprinkle one liberally with salt and let both stand ten minutes. Notice the juice around the piece that was salted.

Ex. 4. As meat is largely protein, we would expect to cook it below boiling temperature to keep it from being tough. Put a piece of meat in a cold skillet, place the skillet on the stove where the meat will cook very slowly. Notice the moisture in the pan around the meat.

Ex. 5. Take another piece of meat, heat the pan very hot and sear the meat on all sides, then turn the fire down to finish cooking. Notice that there is almost no moisture in the pan around the meat. The coating of albumin formed by searing the meat on all sides holds in the juices.

In broiled, roasted or boiled meat we wish to keep the juices in the meat; in soups we wish to draw all of the juices out into the broth, and in stews we want part of the juice in the meat and part of it in the gravy.

Cooking of Meats.

Meat is cooked to give it a better flavor and make it more palatable, to soften the connective tissue and to kill any parasites that may be in the meat. Beef and mutton may be served rare, that is, the inside of the meat should be pink in color. If it is purple it has not been cooked enough, if it is white it has been cooked too much. Veal and pork should be well done.

MEAT Only the tenderest cuts should be broiled or roasted. The tougher parts need long, slow cooking in water. If a small amount of vinegar be added to the water in which meat is cooked it will help to soften the fibers and make the meat more tender. A tablespoonful of vinegar spread over a steak half an hour before it is cooked will make it less tough.

Frying is cooking in fat enough to float the food.

Sauteing is cooking in a small amount of fat. (Often improperly called frying.) Broiling is cooking with just enough fat to keep the food from sticking to the pan or broiler.

Note.-Broiling may be done over the coals or under the gas flame or in an iron frying pan. In pan broiling the fat should be drained. off as fast as it cooks out of the meat. Steaks or chops for broiling should be cut at least one inch thick.