30. FRICASSEEING.--As has already been learned, fricasseeing is a
combination of sauteing and stewing. The sauteing coagulates the surface
proteins and prevents, to some extent, the loss of flavor that would
occur in the subsequent stewing if the surface were not hardened. To
produce a tender, tasty dish, fricasseeing should be a long, slow
process. This method is seldom applied to tender, expensive cuts of meat
and to young chickens, but is used for fowl and for pieces of meat that
would not make appetizing dishes if prepared by a quicker method.
TIME REQUIRED FOR COOKING MEAT
31. The length of time required for cooking various kinds of meat is
usually puzzling to those inexperienced in cookery. The difference
between a dry, hard beef roast and a tender, moist, juicy one is due to
the length of time allowed for cooking. Overdone meats of any kind are
not likely to be tasty. Therefore, it should be remembered that when dry
heat is used, as in baking, roasting, broiling, etc., the longer the
heat is applied the greater will be the evaporation of moisture and the
consequent shrinkage in the meat.
A general rule for cooking meat in the oven is to allow 15 minutes for
each pound and 15 minutes extra. If it is to be cooked by broiling,
allow 10 minutes for each pound and 10 minutes extra; by boiling, 20
minutes for each pound and 20 minutes extra; and by simmering, 30
minutes for each pound. In Table I is given the number of minutes
generally allowed for cooking 1 pound of each of the various cuts of
beef, veal, mutton, lamb, and pork by the different cookery methods.
This table should be referred to in studying the two Sections
pertaining to meat.
TABLE I
TIME TABLE FOR COOKING MEATS
NAME OF CUT COOKERY METHOD TIME PER POUND
MINUTES
BEEF
Round Roasting 12 to 15
Ribs Roasting, well done 12 to 15
Ribs Roasting, rare 8 to 10
Rump Roasting 12 to 15
Sirloin Roasting, rare 8 to 10
Rolled roast Roasting 12 to 15
Steaks Broiling, well done 12 to 15
Steaks Broiling, rare 8 to 10
Fresh beef Boiling 20 to 25
Corned beef Boiling 25 to 30
Any cut Simmering 30
Chuck Braizing 25 to 30
VEAL
Leg Roasting 20
Chops or steak Broiling 8 to 30
Shoulder Braizing 30 to 40
MUTTON
Leg Roasting 15 to 20
Shoulder Roasting 15 to 20
Leg Braizing 40 to 50
Leg Boiling 15 to 25
Chops Broiling 10 to 12
LAMB
Loin or saddle Roasting 15 to 20
Leg Roasting 15 to 20
Chops Broiling 8 to 10
PORK
Shoulder or ribs Roasting 20 to 25
Ham Boiled 20 to 30
Chops Broiled 8 to 10
* * * * *
BEEF
GENERAL CHARACTERISTICS OF BEEF
32. As is generally known, BEEF is the flesh of a slaughtered steer,
cow, or other adult bovine animal. These animals may be sold to be
slaughtered as young as 1-1/2 to 2 years old, but beef of the best
quality is obtained from them when they are from 3 to 4 years of age.
Ranging from the highest quality down to the lowest, beef is designated
by the butcher as prime, extra fancy, fancy, extra choice, choice, good,
and poor. In a market where trade is large and varied, it is possible to
make such use of meat as to get a higher price for the better qualities
than can be obtained in other markets.
33. When the quality of beef is to be determined, the amount, quality,
and color of the flesh, bone, and fat must be considered. The surface of
a freshly cut piece of beef should be bright red in color. When it is
exposed to the air for some time, the action of the air on the blood
causes it to become darker, but even this color should be a good clear
red. Any unusual color is looked on with suspicion by a person who
understands the requirements of good meat. To obtain beef of the best
quality, it should be cut crosswise of the fiber. In fact, the way in
which meat is cut determines to a great extent the difference between
tender and tough meat and, consequently, the price that is charged. This
difference can be readily seen by examining the surface of a cut. It
will be noted that the tender parts are made up of short fibers that are
cut directly across at right angles with the surface of the meat, while
the tougher parts contain long fibers that run either slanting or almost
parallel to the surface.
34. The amount of bone and cartilage in proportion to meat in a cut of
beef usually makes a difference in price and determines the usefulness
of the piece to the housewife. Therefore, these are matters that should
be carefully considered. For instance, a certain cut of beef that is
suitable for a roast may cost a few cents less than another cut, but if
its proportion of bone to meat is greater than in the more expensive
piece, nothing is gained by purchasing it. Bones, however, possess some
value and can be utilized in various ways. Those containing marrow,
which is the soft tissue found in the cavities of bones and composed
largely of fat, are more valuable for soup making and for stews and
gravies than are solid bones.
In young beef in good condition, the fat is creamy white in color.
However, as the animal grows older, the color grows darker until it
becomes a deep yellow.
Besides the flesh, bone, and fat, the general shape and thickness of a
piece of beef should be noted when its quality is to be determined. In
addition, its adaptability to the purpose for which it is selected and
the method of cookery to be used in its preparation are also points that
should not be overlooked.
* * * * *
CUTS OF BEEF
METHOD OF OBTAINING CUTS
35. With the general characteristics of beef well in mind, the housewife
is prepared to learn of the way in which the animal is cut to produce
the different pieces that she sees in the butcher shop and the names
that are given to the various cuts. The cutting of the animal, as well
as the naming of the pieces, varies in different localities, but the
difference is not sufficient to be confusing. Therefore, if the
information here given is thoroughly mastered, the housewife will be
able to select meat intelligently in whatever section of the country she
may reside. An important point for her to remember concerning meat of
any kind is that the cheaper cuts are found near the neck, legs, and
shins, and that the pieces increase in price as they go toward the back.
36. The general method of cutting up a whole beef into large cuts is as follows. After the head, feet, and intestines are removed, the carcass is cut down along the spine and divided into halves. Each half includes an entire side and is known as a side of beef. Then each side is divided into fore and hind quarters along the diagonal line that occurs about midway between the front and the back. It is in this form that the butcher usually receives the beef. He first separates it into the large pieces and then cuts these pieces into numerous smaller ones having names that indicate their location.
37. The cuts that are obtained from these larger pieces are as follows. For instance, from the chuck are secured numerous cuts, including the neck, shoulder clod, shoulder, and chuck ribs. The same is true of the other pieces.
NAMES AND USES OF CUTS
To make these large pieces of a size suitable for sale to the consumer,
the butcher cuts each one of them into still smaller pieces, The names of these cuts, together with their respective uses, and the names of the beef organs and their uses, are given in Table II.
TABLE II
CUTS OBTAINED FROM A SIDE OF BEEF AND THEIR USES
NAME OF NAME OF CUT USES OF CUTS
LARGE PIECE
Chuck........Neck Soups, broths, stews
Shoulder clod Soups, broths, stews,
boiling, corning
Ribs (11th, 12th, Brown stews, braizing,
and 13th) poor roasts
Ribs (9th and 10th) Braizing, roasts
Shoulder Soups, stews, corning, roast
Cross-ribs Roast
Brisket Soups, stews, corning
Shin Soups
Prime Ribs...Ribs (1st to 8th, Roasts
inclusive)
Whole Plate..Plate Soups, stews, corning
Navel Soups, stews, corning
Loin.........Short steak Steaks, roasts
Porterhouse cuts Steaks, roasts
Hip-bone steak Steaks, roasts
Flat-bone steak Steaks, roasts
Round-bone steak Steaks, roasts
Sirloin Steaks
Top sirloin Roasts
Flank Rolled steak, braizing, boiling
Tenderloin Roast
Round........Rump Roasts, corning
Upper round Steaks, roasts
Lower round Steaks, pot roasts, stews
Vein Stews, soups
Shank Soups
Beef Organs..Liver Broiling, frying
Heart Baking, braizing
Tongue Boiling, baking, braizing
Tail Soup
39. The ribs are numbered in the opposite direction from the way in which they are ordinarily counted; that is, the first rib in a cut of beef is the one farthest from the head and the thirteenth is the one just back of the neck. The first and second ribs are called the back ribs; the third, fourth, fifth, and sixth, the middle ribs. To prepare the ribs for sale, they are usually cut into pieces that contain two ribs, the first and second ribs being known as the first cut, the third and fourth as the second cut, etc. After being sawed across, the rib bones are either left in to make a standing rib roast or taken out and the meat then rolled and fastened together with skewers to make a rolled roast. Skewers, which are long wooden or metal pins that may be pushed through meat to fasten it together, will be found useful to the housewife in preparing many cuts of meat for cooking. They may usually be obtained at a meat market or a hardware store.
40. Certain of the organs of beef are utilized to a considerable extent,
they are included in Table II. The heart and the tongue are valuable both because they are economical and because they add variety to the meat diet of the family. The tongue, either smoked or fresh, may be boiled and then served hot, or it may be pickled in vinegar and served cold. The heart may be prepared in the same way, or it may be stuffed and then baked. The tail of beef makes excellent soup and is much used for this purpose.
* * * * *
combination of sauteing and stewing. The sauteing coagulates the surface
proteins and prevents, to some extent, the loss of flavor that would
occur in the subsequent stewing if the surface were not hardened. To
produce a tender, tasty dish, fricasseeing should be a long, slow
process. This method is seldom applied to tender, expensive cuts of meat
and to young chickens, but is used for fowl and for pieces of meat that
would not make appetizing dishes if prepared by a quicker method.
TIME REQUIRED FOR COOKING MEAT
31. The length of time required for cooking various kinds of meat is
usually puzzling to those inexperienced in cookery. The difference
between a dry, hard beef roast and a tender, moist, juicy one is due to
the length of time allowed for cooking. Overdone meats of any kind are
not likely to be tasty. Therefore, it should be remembered that when dry
heat is used, as in baking, roasting, broiling, etc., the longer the
heat is applied the greater will be the evaporation of moisture and the
consequent shrinkage in the meat.
A general rule for cooking meat in the oven is to allow 15 minutes for
each pound and 15 minutes extra. If it is to be cooked by broiling,
allow 10 minutes for each pound and 10 minutes extra; by boiling, 20
minutes for each pound and 20 minutes extra; and by simmering, 30
minutes for each pound. In Table I is given the number of minutes
generally allowed for cooking 1 pound of each of the various cuts of
beef, veal, mutton, lamb, and pork by the different cookery methods.
This table should be referred to in studying the two Sections
pertaining to meat.
TABLE I
TIME TABLE FOR COOKING MEATS
NAME OF CUT COOKERY METHOD TIME PER POUND
MINUTES
BEEF
Round Roasting 12 to 15
Ribs Roasting, well done 12 to 15
Ribs Roasting, rare 8 to 10
Rump Roasting 12 to 15
Sirloin Roasting, rare 8 to 10
Rolled roast Roasting 12 to 15
Steaks Broiling, well done 12 to 15
Steaks Broiling, rare 8 to 10
Fresh beef Boiling 20 to 25
Corned beef Boiling 25 to 30
Any cut Simmering 30
Chuck Braizing 25 to 30
VEAL
Leg Roasting 20
Chops or steak Broiling 8 to 30
Shoulder Braizing 30 to 40
MUTTON
Leg Roasting 15 to 20
Shoulder Roasting 15 to 20
Leg Braizing 40 to 50
Leg Boiling 15 to 25
Chops Broiling 10 to 12
LAMB
Loin or saddle Roasting 15 to 20
Leg Roasting 15 to 20
Chops Broiling 8 to 10
PORK
Shoulder or ribs Roasting 20 to 25
Ham Boiled 20 to 30
Chops Broiled 8 to 10
* * * * *
BEEF
GENERAL CHARACTERISTICS OF BEEF
32. As is generally known, BEEF is the flesh of a slaughtered steer,
cow, or other adult bovine animal. These animals may be sold to be
slaughtered as young as 1-1/2 to 2 years old, but beef of the best
quality is obtained from them when they are from 3 to 4 years of age.
Ranging from the highest quality down to the lowest, beef is designated
by the butcher as prime, extra fancy, fancy, extra choice, choice, good,
and poor. In a market where trade is large and varied, it is possible to
make such use of meat as to get a higher price for the better qualities
than can be obtained in other markets.
33. When the quality of beef is to be determined, the amount, quality,
and color of the flesh, bone, and fat must be considered. The surface of
a freshly cut piece of beef should be bright red in color. When it is
exposed to the air for some time, the action of the air on the blood
causes it to become darker, but even this color should be a good clear
red. Any unusual color is looked on with suspicion by a person who
understands the requirements of good meat. To obtain beef of the best
quality, it should be cut crosswise of the fiber. In fact, the way in
which meat is cut determines to a great extent the difference between
tender and tough meat and, consequently, the price that is charged. This
difference can be readily seen by examining the surface of a cut. It
will be noted that the tender parts are made up of short fibers that are
cut directly across at right angles with the surface of the meat, while
the tougher parts contain long fibers that run either slanting or almost
parallel to the surface.
34. The amount of bone and cartilage in proportion to meat in a cut of
beef usually makes a difference in price and determines the usefulness
of the piece to the housewife. Therefore, these are matters that should
be carefully considered. For instance, a certain cut of beef that is
suitable for a roast may cost a few cents less than another cut, but if
its proportion of bone to meat is greater than in the more expensive
piece, nothing is gained by purchasing it. Bones, however, possess some
value and can be utilized in various ways. Those containing marrow,
which is the soft tissue found in the cavities of bones and composed
largely of fat, are more valuable for soup making and for stews and
gravies than are solid bones.
In young beef in good condition, the fat is creamy white in color.
However, as the animal grows older, the color grows darker until it
becomes a deep yellow.
Besides the flesh, bone, and fat, the general shape and thickness of a
piece of beef should be noted when its quality is to be determined. In
addition, its adaptability to the purpose for which it is selected and
the method of cookery to be used in its preparation are also points that
should not be overlooked.
* * * * *
CUTS OF BEEF
METHOD OF OBTAINING CUTS
35. With the general characteristics of beef well in mind, the housewife
is prepared to learn of the way in which the animal is cut to produce
the different pieces that she sees in the butcher shop and the names
that are given to the various cuts. The cutting of the animal, as well
as the naming of the pieces, varies in different localities, but the
difference is not sufficient to be confusing. Therefore, if the
information here given is thoroughly mastered, the housewife will be
able to select meat intelligently in whatever section of the country she
may reside. An important point for her to remember concerning meat of
any kind is that the cheaper cuts are found near the neck, legs, and
shins, and that the pieces increase in price as they go toward the back.
36. The general method of cutting up a whole beef into large cuts is as follows. After the head, feet, and intestines are removed, the carcass is cut down along the spine and divided into halves. Each half includes an entire side and is known as a side of beef. Then each side is divided into fore and hind quarters along the diagonal line that occurs about midway between the front and the back. It is in this form that the butcher usually receives the beef. He first separates it into the large pieces and then cuts these pieces into numerous smaller ones having names that indicate their location.
37. The cuts that are obtained from these larger pieces are as follows. For instance, from the chuck are secured numerous cuts, including the neck, shoulder clod, shoulder, and chuck ribs. The same is true of the other pieces.
NAMES AND USES OF CUTS
To make these large pieces of a size suitable for sale to the consumer,
the butcher cuts each one of them into still smaller pieces, The names of these cuts, together with their respective uses, and the names of the beef organs and their uses, are given in Table II.
TABLE II
CUTS OBTAINED FROM A SIDE OF BEEF AND THEIR USES
NAME OF NAME OF CUT USES OF CUTS
LARGE PIECE
Chuck........Neck Soups, broths, stews
Shoulder clod Soups, broths, stews,
boiling, corning
Ribs (11th, 12th, Brown stews, braizing,
and 13th) poor roasts
Ribs (9th and 10th) Braizing, roasts
Shoulder Soups, stews, corning, roast
Cross-ribs Roast
Brisket Soups, stews, corning
Shin Soups
Prime Ribs...Ribs (1st to 8th, Roasts
inclusive)
Whole Plate..Plate Soups, stews, corning
Navel Soups, stews, corning
Loin.........Short steak Steaks, roasts
Porterhouse cuts Steaks, roasts
Hip-bone steak Steaks, roasts
Flat-bone steak Steaks, roasts
Round-bone steak Steaks, roasts
Sirloin Steaks
Top sirloin Roasts
Flank Rolled steak, braizing, boiling
Tenderloin Roast
Round........Rump Roasts, corning
Upper round Steaks, roasts
Lower round Steaks, pot roasts, stews
Vein Stews, soups
Shank Soups
Beef Organs..Liver Broiling, frying
Heart Baking, braizing
Tongue Boiling, baking, braizing
Tail Soup
39. The ribs are numbered in the opposite direction from the way in which they are ordinarily counted; that is, the first rib in a cut of beef is the one farthest from the head and the thirteenth is the one just back of the neck. The first and second ribs are called the back ribs; the third, fourth, fifth, and sixth, the middle ribs. To prepare the ribs for sale, they are usually cut into pieces that contain two ribs, the first and second ribs being known as the first cut, the third and fourth as the second cut, etc. After being sawed across, the rib bones are either left in to make a standing rib roast or taken out and the meat then rolled and fastened together with skewers to make a rolled roast. Skewers, which are long wooden or metal pins that may be pushed through meat to fasten it together, will be found useful to the housewife in preparing many cuts of meat for cooking. They may usually be obtained at a meat market or a hardware store.
40. Certain of the organs of beef are utilized to a considerable extent,
they are included in Table II. The heart and the tongue are valuable both because they are economical and because they add variety to the meat diet of the family. The tongue, either smoked or fresh, may be boiled and then served hot, or it may be pickled in vinegar and served cold. The heart may be prepared in the same way, or it may be stuffed and then baked. The tail of beef makes excellent soup and is much used for this purpose.
* * * * *