Buy Domestic Science Volume 2 by Bertha J Hoisington Austin
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Domestic Science Volume 2

Domestic Science Volume 2


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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1914 Excerpt: ...round, comes from one of the most used parts of the animal; other tough steaks are also cut from the loin and the rump. Because round steak is usually more or less tough, depending upon the condition and age of the animal from which it came, it is usually not broiled as is the sirloin steak, for broiling should be applied only to tender cuts of meat. The tougher cuts must either be cooked a longer time at a lower temperature or they must be treated in some way which will render them fit to be broiled. This was accomplished in the Hamburg steak by first cutting away any connective tissue which was visible; and further by cutting up the connective tissue and fibers into little pieces by passing the meat through the grinder. Sometimes very tough meat is passed through twice, first being cut by one of the coarse knives and then broken into finer pieces by means of a fine knife. This method of rendering tough pieces of meat fit to be used is very common, as in making veal and other meat loaves, which, by the way, should always be made of tough cuts to be economical. After the piece of round steak was cut up, it was mixed with a little egg. What nutrient was thus added to the food? It was not necessary to add this to increase the protein value of the meat balls; it was added to enable the housewife the better to keep the cooked food in shape while turning it. The little particles of meat have a tendency to drop apart when cooked; the egg keeps them together. The onion was added to give a flavor which is pleasing to most people. The method of cooking the Hamburg steak is essentially the same as that used in cooking the steak. Cooking in this way is called pan broiling. If preferred, all broiling may be done in this way and the finished product is just as juicy and...


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Product Details
  • ISBN-13: 9781130662504
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 58
  • Spine Width: 3 mm
  • Width: 189 mm
  • ISBN-10: 1130662500
  • Publisher Date: 01 Mar 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 122 gr

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