In using meats for soup-making, the object is to draw out as much of the goodness as possible. This is accomplished by putting the meat on in cold water, and allowing the water to heat gradually to the boiling point, then simmering for several hours, after which time the meat is deprived of its extractives, some mineral water, and soluble albumen, though the greater part of its nutritive value is not extracted; nevertheless, lacking flavor, it is hardly palatable for serving. In the making of stews, when meat and broth are both to be used, the meat should be put on in cold water, brought quickly to the boiling point, and then allowed to simmer until tender.
Experiments have shown that where the water is allowed to boil vigorously during the entire cooking, the connective tissue has been gelatinized, while the fibres are hard and indigestible; quite the reverse is true of the fibres where the meat is cooked for a longer time at a lower temperature, and the connective tissues are partially dissolved. In the latter case the economy of fuel is worthy of consideration.
Cold water dissolves albumen, hot water coagulates it, as does intense heat. Meats, when broiled or roasted, are brought in direct contact with intense heat (coal, gas, or electricity furnishing the fuel), and turned frequently, thus seering the entire surface as quickly as possible. This method is applied to the more expensive cuts of meat. Meat, when baked in a hot oven, is commonly called roasted, as the old method of roasting before live coals has almost passed out of use.
In cooking meats, when the object is to retain as much nutriment as possible, the surface should be subjected to a high temperature to quickly coagulate albuminous juices. When cooked in water, the water must be at the boiling point to accomplish this, allowed to boil vigorously for five minutes, and then allowed to simmer for several hours. This method is applied to the cheaper cuts of meat.
