Evening Republican, Volume 18, Number 237, Rensselaer, Jasper County, 7 October 1914 — The Right Cooking. [ARTICLE]

The Right Cooking.

It is the hardening of the nitrogenous substances in meat which makes cooked meat not as digestible as raw. For this reason, overcooked meat, warmed-over meat, and such dishes as hash and croquettes are not as easily digested as freshly cooked meat. A choice piece of steak may be made tough and difficult of digestion by frying it in a pan of hot greese, while a tough piece of brisket may be made tender and palatable by slow cooking, and without greatly reducing its value. Meat for soup and beef tea should, of course, be put down in cold water, because in this case the juices and flavoring matter are to be drawn out Corned and smoked beef should also be put down in cold water. These principles apply to all meats and not to beef alone.