Show The Best FiretoBroila Steak Now let us suppose a similar beefsteak to be cooked by radiant heat with the least possible cooperation co-operation of convection To effect this our source of heat must be a good radiator Glowing solids are better radiators than ordinary ordi-nary flames therefore coke or charcoal or ordinary coal after its bituminous matter has done its flaming should be used and the t steak or chop may be placed in front or above a surface of such glowing carbon In ordinary domestic domes-tic practice it is placed on a gridiron grid-iron above the coal and therefore I will consider this case first The object to be attained is to raise the juices of the meat throughout through-out to aboutthe temperature of ISQ degrees Fahr as quickiy as possible possi-ble in order that the cookery may be completed before the water o f these juices shall Imvo bad time tt t evaporate to any C Jfliidera e extent ex-tent tbetefore the meat should be placed as near to the surface of the glowing carbon as possible But the practical housrnvifc will say that if placed within tvo or three inches soon of the ftt will be melted and burn and then the steak will be smoked Now here we require a little more chemistry There is smoking and smoking smoking that produces a detestable flavor and smoking that does no mischief at all beyond appearances ap-pearances Tin fl ime ot an ordinary coal tire is due to the distillation and combustion of tarry vapors if such a flame strikes a comparatively cool surface like that of the meat It will condense and deposit thereon a film of crude coaltar and coalnaphtha most naseous and rather mischievous but if the flame be that which is caused by the combustion of its own fat the deposit on a muttonchop will be a little muttonoil on a beefsteak beef-steak a little beefoiJ more or less blackened by mutton carbon or beef carhon But these oils and carbons have no other flavor than that ot cooked mutton or cooked beef therefore they are perfectly inDo cent in spite of their guilty black appearance W ilattien Williams in Popular Science Monthly |