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Show i The Cooking of Mea'a. "When meat is high in price as It han been of late, and Is likely to continue for some timo to come, the problem of cooking it so as to prcservo Its nutritive nutri-tive elements in tho highest dogreo is more than over important. The United States Department of Ag-rlculturo Ag-rlculturo has had experts at work for months experimenting with the various kinds of cooked meata, to determine tho losses of nutritive properties involved in-volved in different methods of cookery. They havo broiled, they havo boiled, , they have fried, and they havo noted tho results of several hundred tests with all tho different "cuts" In which beef 13 sold to tho consumer. Hero is a summary of their conclusions, In proface to which it may perhaps bo worth while to remark that sautelng Is a word derived from tho French which is applied toUho process of frying fry-ing qulcklyswlth little grease: Tho chief loss of weight during tho boiling, sautelng and pan-broiling of meats is duo to water removed by tho heat of cooking. In tho roasting of meals the chief loss Is duo to the removal re-moval of both water and fat. Tho losses of nutritive materials in the pan-brolllng of meats are very small as- compared with tho losses which take placo in boiling, roasting and sautelng. When beef was cooked In water In these experiments, 3.25 to 12.67 per cent of the ,nItrogenous matter, 0.60 to 37.10 per cent of the fat and 20.04 to 67.30 per cent of tho mineral matter of tho prlg-lnal prlg-lnal uncooked ''meat were found In tho broth. Tho nutritive material thus removed re-moved has been designated as a loss, but Is not an actual loss If tho broth Is utilized for soup or In other ways. The experiments here reported show that when meat Is sauted 2.15 per cent of the njtrogenous matter and 3.07 per cent of the nsh occurring in the uncooked, un-cooked, meat were taken up on an average aver-age by tho fat In which the meat was cooked, while the cooked meat contained con-tained 2.3 times more fat than before cooking. When the meats were roasted 0.25 to 4.55 per cent of the nitrogenous matter, A K r.7 A 1-ir.r- onnf nf fhn f n Y nnil 2.17 to 27.1S per cent of tho mineral matter present In the uncooked meat were found in tho drippings. Beef which has been used for the preparation of beef tea or broth has lost comparatively little in nutritive value, though much of the flavoring material has been removed. In tho boiling of meats, tho fatter kinds and cuts, other things being tho game, loGt less water, nitrogenous and mineral matter, but more fat than the leaner kinds and cufs. In cooking meats by boiling, sauteing, pan-broiling and roasting, the losses Increased In-creased in proportion to the degree of cooking. In other words, the longer tho time and the higher the temperaturo of cooking, other .things being tho same, the greater the losses resulting. As a rule, tho larger the piece of meat cooked by the methods of boiling, and roasting, the mailer were the relative rel-ative losses. ' The experiments indicate plainly that different cuts of the same kind of meat behave very differently as regards the amount and nature of the losses which they undergo when cooked In hot water. Thorough Investigation confirms the conclusion that when meat is cooked In water at SO to 85 degrees centigrade, placing the meat in hot or cold water at the start has little effect on tho amount of material found In the broth. Whenever the results of systematic experiments regarding processes long in vogue are presented to tho public, they embody so many facts already known that many peoplo are tempted on reading them to quote "Hamlet" to the effept that "It needs no ghost como from the grave to tell us that." Yet there is often in such presentations matter of suggdstivo Importance, and there may be In the present instance. One deduction from them that deserves de-serves particular attention is that the water In which meat has been boiled should never be thrown away, as It contains a large proportion of tho nutritive nu-tritive value of the meat. Milwaukee Wisconsin. v |