Evening Republican, Volume 14, Number 180, Rensselaer, Jasper County, 30 July 1910 — MEAT WITH THE FAT [ARTICLE]

MEAT WITH THE FAT

RICHNESB OF FLAVOR 18 BECUREO BY BROWNING. Heating Usually Done In Frying Pan, Except in Case of Roasts, But Care Must Be Exercised to Avoid Bcorchlng. Next to the unchanged flavor Of- the meat itself comes the flavor which is secured by browning the meat with fat. The outside slices of roast meat have this browned flavor in marked degree. Except in the case of roasts, browning for flavor is usually accomplished by heating the meat in a frying pan in fat which has been fried out of pork or in suet or butter. Care should be taken that the fat is not scorched. The chief reason for the bad opinion in which fried food is held by many is that it almost always means eating burned fat. When fat is heated too high it splits up into fatty acids and glycerin, and from the glycerin is formed a substance (acrolein) which has a very irritating effect upon the mucous membrane. All will recall that the fumes of scorched fat make the eyes water. It is not surprising that Buoh a substance, if taken into the stomach, should cause digestive disturbance. Fat in itself is a very valuable food, and the objection to fried foods because they may be fat seems illogical. If they supply burned fat there is a good reason for suspicion. Many housekeepers cook bacon in the oven on a wire broiler over a pan and believe it more wholesome than fried bacon. The reason, of course, is that thus cooked in the oven there is less chance for the bacon becoming impregnated with burned fat Where fried Balt pork is much used good cooks know that it must not be cooked over a very hot fire, even If they have never beard of the chemistry of burned fat. Recipes for bean-pot roast and other similar recipes may be varied by browning the meat or part of it before covering with water. This results in keeping some Of the natural flavoring within the meat itself and allowing less to go into the gravy. The flavor of veal can be very greatly improved in this way. -. ,u