Read Ebook: Tested Recipes: Waterless Cooking for Better Meals Better Health by Tested Recipe Institute New York N Y

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Ebook has 178 lines and 15413 words, and 4 pages

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Corned Beef Hash with Poached Eggs Buttered Peas Tossed Green Salad French Bread Butter Chilled Fruit Cup

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Hamburger Platter Emergency Gravy Cole Slaw Toasted English Muffins Strawberry Shortcake

Cooking meat at a low temperature retains juices, reduces the amount of shrinkage and improves the flavor. The theory that searing seals-in juices has been disproved.

Tender cuts of meat are cooked by dry heat: roasting, pan-frying, broiling, pan-broiling.

Less-tender cuts are cooked by moist heat: braising, stewing, soup-making.

ROASTING--Place meat in Dutch oven, fat side up. Season with salt. Roast uncovered, in moderate oven to desired degree of doneness. Do not add water; do not baste. Roast will be nicely browned by the time cooking is completed. The use of a meat thermometer is recommended. For easier carving, let meat stand in warm place 20 to 30 minutes before serving.

BROILING--Place meat on greased broiler rack. Broil steaks and chops two inches thick three inches away from source of heat. Cuts one inch thick should be placed two inches from heat. Cook until meat is nicely browned on top. Season and turn to brown other side. Season and serve at once.

PAN-BROILING--Preheat chicken fryer or skillet. Brown meat on both sides turning several times, if necessary. Pour off fat as it accumulates. Do not add water; do not cover. Test for doneness by cutting small slit next to bone. Reduce heat to finish cooking.

PAN-FRYING--Melt a small amount of fat in chicken fryer or skillet. Dip meat in flour or egg and crumb coating. Fry slowly until browned on both sides. Reduce heat to finish cooking, if necessary.

BRAISING--Brown meat slowly in hot fat in chicken fryer or saucepan. Meat may be dipped in flour before browning, if desired. Add a small amount of liquid. Cook at simmering temperature until tender.

STEWING--Cut meat into cubes; brown in hot fat in saucepan. Dredging with flour before browning is a matter of choice. Nearly cover meat with water. Cook, covered, at simmering temperature, until tender. Corned beef, ham, tongue, etc., are cooked in water to cover without preliminary browning.

NO SMOKE--Never heat fat to the point where it smokes. Keep heat low enough at all times to avoid smoking. For best flavor, brown meat slowly over moderate heat.

BEEF--Tender cuts of beef are cooked either rare, medium or well-done, by dry heat: roasting, pan-broiling or broiling. Less-tender cuts must be cooked to the well-done stage by moist heat in order to make them tender.

PORK--All pork cuts are tender but must be cooked to the well-done stage. Roasting is suitable for any of the larger cuts. Pork chops and steaks should be cooked by braising for best results.

LAMB--Roasting, pan-broiling, or broiling are suitable methods to use with lamb because all cuts are tender. The fell, the thin papery membrane which covers the lamb carcass, should not be removed before cooking. Lamb may be cooked rare, medium or well-done according to personal preference.

VEAL--All cuts need to be cooked slowly to the well-done stage in order to make veal tender. Veal may be roasted, braised or stewed. When an egg and crumb coating is used, chops and steaks cut 1/2 -inch thick may be pan-fried successfully.

TIMETABLE FOR ROASTING

Poultry and all meat except pork is roasted at 325 degrees. Roast pork at 350 degrees. Times given below are approximate, varying with size and shape of roast. A meat thermometer is recommended for accurate determination of degree of doneness.

MEAT MINUTES PER POUND

Beef Rare 18-20 Medium 22-25 Well-done 27-30 Lamb 30-35 Pork 35-40 Smoked pork 20-30 Veal 30 Chicken 25-30

FROZEN MEAT--It is not necessary to thaw meat before cooking. When meat is frozen solid at the beginning of the cooking process, allow up to twice the usual cooking time.

STANDING RIB ROAST

Select a Standing Rib Roast. Place fat side up in Dutch Oven. Do not add water; do not cover; do not baste. Roast in moderate oven, 325?F.

Rare 18-20 minutes per pound Medium 22-25 minutes per pound Well-done 27-30 minutes per pound

For sure results use a meat thermometer. Insert it in the thickest part of the roast, being sure that the bulb does not rest on fat or bone. Use the time periods above as a guide. Remove the roast from the oven when the thermometer reading is "rare," "medium," or "well-done," as you prefer.

Halve small tomatoes; cross short strips of bacon on top of each half. Broil until bacon is crisp.

MENU

Standing Rib Roast of Beef Asparagus Hollandaise Corn on The Cob Tossed Green Salad Lemon Chiffon Pie

BEEF POT ROAST and VEGETABLES

SWEDISH MEAT BALLS

PAN-FRIED BANANAS

Keep whole or cut crosswise into halves. Fry bananas slowly in butter or margarine until tender ... easily pierced with a fork ... turning the bananas until evenly browned. Sprinkle lightly with salt. Serve hot as a vegetable.

Pan-Fried Bananas with Hamburg Patties and Whole Carrots make an appetizing, colorful and nutritious plate combination. To complete the menu, begin with chilled vegetable juice. With the Hamburg platter, serve hot rolls and a tossed green salad.

For dessert, jelly roll slices with ice cream and coffee.

SWISS STEAK

FRIZZLED BEEF

STUFFED PORK CHOPS

Makes 6 servings.

MENU

Stuffed Pork Chops Gravy Pan-fried Bananas Whipped Potatoes Buttered Green Beans Raw Vegetable Relishes Apple Pie

FRIED CHICKEN

Makes 4 servings.

CHILI CON CARNE

FRIED FISH FILLETS

TARTAR SAUCE

Combine 1/2 cup mayonnaise, 1 teaspoon finely chopped onion, 1 tablespoon chopped dill pickle, 1 tablespoon chopped olives, 1 teaspoon chopped parsley. Serve with fish.

ITALIAN SPAGHETTI

When the natural color and flavor of vegetables are retained in cooking, it generally follows that the maximum amount of food value is there, too. Observe these three important rules for vegetable cookery if you wish to get your money's worth of vitamins and mineral elements.

Start vegetables in boiling water. When the vegetable is added, the water stops boiling temporarily. Cover the pan and use high heat to start the boiling again as quickly as possible. Then the heat may be reduced, but the water should actually boil, not just simmer, throughout the cooking process.

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