COOKING 43 



1. If meat is to be cooked for a stew, the pieces should be 

 cut small and put in cold water over a slow fire. This allows 

 the juice to come out. Salting the water will increase the 

 flow of the juice and make the meat more tender, since the 

 addition of salt raises the boiling point of water. 



2. If the cooking water is to be thrown away, the meat 

 should not be put in until the water is boiling very rapidly. 

 If the meat is in a large piece, it should be seared all over in a 

 smoking-hot pan before boiling. This keeps in the juice. 



3. To prepare a roast, the oven should be very hot at the 

 beginning and a little cooler^ after the first half hour. The 

 intense heat sears the outside of the meat, as in the case above. 



4. In frying meat, the frying pan should be very hot at first 

 and then cooler after both sides of the meat have been seared. 



5. Bread requires the hottest possible oven; pies should be 

 baked in an oven which is a little cooler, while cakes, as a rule, 

 do not need a very hot oven. When cakes break open, it is 

 because the oven is so hot that the outside of the cake bakes 

 before the mass has time to rise. 



References : 



1. 1501 : 52-53. Cooking and Ways of Cooking. 



2. 1702 : 383-387. Chemical Changes in the Cooking of Food. 



3. 1710: 121. Necessity for Cooking. 



4. 1803 : 204-205. Boiling Point Defined. 



5. 1901 : 172-175. Heat Destroys Bacteria. 



6. Farmers' Bulletin No. 34 : 14-19. The Cooking of Meats. 



7. Farmers' Bulletin No. 256 : 9-13. General Principles Under- 



lying Vegetable Cooking. 



a. 1505 : 114-1 15. The Five Modes of Cooking. 



b. 1506:44-45. Ways of Cooking. 



c. 1507 : 53-56. Cooking a Safeguard. 



d. 1508:71-72. Effects of Cooking. 



e. 1805 : 337-338. Laws of Ebullition. 



