562 Missouri Agricultural Report. 



In this case the juice from the inside is let out, and also some of 

 the volatile flavors escape. 



Baste Only with Fat. — But how should it be basted? Only 

 with fat. This coat is insoluble in fat, so it can be used without 

 any danger of breaking our seal. But it is a back-breaking 

 process to dip up the fat which has tried out in the bottom of 

 the pan, so we take advantage of the fact that the fat tries 

 out slowly and place the roast in the pan, fat side up. As the fat 

 tries out it trickles down the sides, and rather than breaking 

 the seal helps to hold it, keeping in the juices and flavor. 



Self-Basting Roasters Should not be Used in a Roast of this 

 Type. — What are the arguments for and against the self-basting 

 roaster? It may be used very successfully with a fowl or for 

 a pot roast — in fact, in any case where water will not be a dis- 

 advantage. The moisture given off is condensed on the top of 

 the pan and drips back down on the roast, having just the same 

 effect that basting with water would. Furthermore, the steam 

 held in by the covered roaster keeps the crust from forming in 

 the way it normally would. For a good and tender roast, a pan 

 without a cover and the roast cooked as outlined above is the 

 simplest, easiest and the most economical way, and the resulting 

 roast is the juiciest and the best flavored. 



Broiling. — In broiling, the principles are the same, only 

 the meat is cooked directly over flame or coals, the form of 

 radiant heat. The heat is ideally applied to both sides at the 

 same time, in any case to the two sides alternately, and since 

 the steak is so much thinner than the roast the time required 

 is much shorter. Here we can gauge the cooking much more 

 accurately according to time. Four to six minutes are allowed 

 for a steak one inch thick, while for a steak one and one-half 

 inches thick eight to ten minutes should be allowed. 



The steak should be wiped as in above with a damp cloth, 

 then put on a broiler under hot flame, turning as soon as one 

 side is seared to sear the other. After this the heat should be 

 decreased and the steak turned constantly until it is done. It 

 should be turned between two forks and not pierced with a 

 fork. Wherever the cover is pierced the juice has an opportunity 

 to escape. After the meat is well seared the cooking can be 

 finished in the oven. In this same group- should be included 

 frying, which is an example of applying heat through the 

 medium of hot fat. The meat is immersed in hot fat and cooked 

 in this way. Only tender cuts are suitable for such treat- 



