. Cyclopedia of farm animals. Domestic animals; Animal products. Boiling is the origin or foundation of all these methods, the others being only variations to improve or change the flavor. As has already been pointed out, prolonged cooking in boiling water makes meat tough and stringy, and the modern method is to cook in water below the boil- ing point. The meat is plunged into boiling water and the Fig. 3d. a casserole. temperature is then lowered to about 185° Fahr., and kept there for the length of time desired, varying from three to four hours in the case of a stew to six to eight hours, o
. Cyclopedia of farm animals. Domestic animals; Animal products. Boiling is the origin or foundation of all these methods, the others being only variations to improve or change the flavor. As has already been pointed out, prolonged cooking in boiling water makes meat tough and stringy, and the modern method is to cook in water below the boil- ing point. The meat is plunged into boiling water and the Fig. 3d. a casserole. temperature is then lowered to about 185° Fahr., and kept there for the length of time desired, varying from three to four hours in the case of a stew to six to eight hours, or even longer, in the case of a roast. This long, slow cook- ing should majie the meat very tender, and if prop- erly done with low, steady temperature and time enough allowed, a tough piece of meat should slice through as easily as a ten- der piece of chicken. It should be coherent, and not fall to pieces. Pot-roasting and brais- ing combine the dry- and moist-heat methods. The meat is well seared and browned before being put into a closely cov- ered kettle, casserole (Fig. 301) or pot of some kind. The cooking then continues in the slow way above mentioned, until the connective tissue is thoroughly gelatinized. This combination of browning with. Fig. 302. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Bailey, L. H. (Liberty Hyde), 1858-1954, ed. New York, Macmillan
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Keywords: ., bookauthorbaileylh, bookcentury1900, bookdecade1920, bookyear1922
