b'o 



Cooking Kxpkkimknt No. 142. 



For this oxpeiimeiit juiother one of the .steaks (siimple No. 1766) 

 1 iiuli in thickness was pun broiled as follows: After the pan had been 

 heated until " blue hot," that is, until the iron has a bluish and 

 characteristic appearance which housekeepers n'adily recoi^Miize, the 

 meat was put in it and cooked for ten minutes, with frecjuent turning, 

 no fat bcino- added either l)efore or durin^,^ the cooking. The cooked 

 meat was well browned on the outside, but decidedly underdone, or 

 rare, and juicy within. 



The losses in weight during cooking were as follows: 



Weight of meat V)efore cooking grams. . 673. 91 



Weight of meat after cooking ^lo 563. 37 



Loss in weight in cooking tlo 110. 54 



Loss in weight in cooking pcr cent . . 16. 40 



Tables 47 and 4S give the details of the experiment. 



Xable 47. — ' 'oiii<tiliiri)ts of uurookcd mnils and cooked meaUt soluble and insoluble incold 



water, experiment So. 14~- 



\. TOT.VL NL'TRIENTS IN ORIGINAL SUBST.\NCE. 



Labo- 



riitory 



No. 



1764 

 1766 



1764 

 17G6 



f^Kind of material. 



OK FRESH BASIS. 



Beef, round, uncooked. 

 Beef, round, cooked 



ON WATER-FREE BASIS. 



Beef, round, uncooked. 

 Beef, round, cooked 



Water. 



Perct. 

 69. 92 

 65.61 



Pro- 

 teid. 



Perct. 

 17.96 

 22.31 



59.71 

 64.87 



Organic 

 extractives. 



XT-. „ Non- 

 ^^i^og- nitrog- 

 enous. .,„„,« 



Fat. 



Perct. 

 1.18 

 1.46 



3.92 

 4.25 



Per ct. Per ct. 

 1. 73 8. 15 

 1. 72 8. 18 



5.75 

 5.00 



27.09 

 23.79 



Ash. 



Per ct. 

 1.06 

 1.19 



3.52 

 3.46 



Total Total 



solid nitro- 



matter. gen. 



Per ct. 

 30.08 

 34.86 



99.99 

 101. 37 



Perct. 

 3. 261 

 4.037 



10. 808 

 11.739 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1764 

 1766 



1764 

 f 1766 



OS FRESH BASIS. 



Beef, round, uncooked. 

 Beef, round, cooked 



ON WATER-FREE BASIS. 



Beef, round, uncooked . 

 Beef, round, cooked 



2.70 

 1.37 



9.00 

 3.98 



1.18 

 1.46 



3.92 

 4.25 



1.73 

 1.72 



5.75 

 5.00 



0.73 

 .99 



2.44 

 2.88 



6.34 

 5.54 



21.11 

 16.11 



0.811 

 .686 



2.695 

 1.996 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



