| FRYING AND SAUTEING.--When meat is fried or | | | | hot before the meat is put into it. |
| sauted, that is, brought directly in contact with hot fat, it | | | | BOILING.--To boil meat means to cook it a long time in |
| is made doubly indigestible, because of the hardening | | | | water at a temperature of 212 degrees Fahrenheit. |
| of the surface tissues and the indigestibility of the fat | | | | This method of preparing meat is not strongly |
| that penetrates these tissues. This is especially true of | | | | advocated, for there is seldom a time when better |
| meat that is sauted slowly in a small quantity of hot fat. | | | | results cannot be obtained by cooking meat at a lower |
| Much of this difficulty can be overcome, however, if | | | | temperature than boiling point. The best plan is to bring |
| meat prepared by these methods, like that which is | | | | the meat to the boiling point, allow it to boil for a short |
| broiled or roasted, is subjected quickly to intense heat. | | | | time, and then reduce the temperature so that the |
| In addition, the fat used for cooking should be made | | | | meat will simmer for the remainder of the cooking. |