OCR Text |
Show STEAK BROILING A SIMPLE ART, WHETHER INDOORS OR OUT ! Use very low heat, brown the meat first on one side and then the other, turning only once, and the steaks should be done to perfection perfect-ion If you are cooking your steaks indoors, the temperature can be controlled by placing the meat about 2 or 3 inches from the heat. In pan broiling the temperature can be controlled by adjusting the heat. Outdoors, low heat is just as easily eas-ily achieved. If you are cooking the steaks over a fire on a grate or with broiling racks, a fork or even a stick, wait until the flames turn to coals. The effect is -the same as with low indoor heat. With charcoal broiling, the heat is always low, for the charcoal burns as coals. That famous "charcoal-broiled" flavor is a result. So keep the heat low, whether indoors or out, and your steaks will be tender from the surface right on through, whether they are rare, medium, or well-done, says Miss Staggs. There is an art to broiling steaks, both indoors and out and that art is simplicity itself. A few words on behalf of those steaks you include occasionally in your menus are offered by Reba Staggs, well-known food authority. author-ity. Indoors, steaks are most frequently fre-quently prepared in the broiler. If you have no broiler, it may be welcome news to you that you can panbroil a steak just as successfully suc-cessfully in a heavy frying pan. If you are planning to broil steaks outdoors, you can arrange a grate over an open fire, cook each steak individully with picnic racks, forks or sticks, or use a charcoal -broiler. First of all, the problem of which of the many different kinds of steak to buy often arises. If you intend to broil the steak whole on your broiler or over charcoal, then carve and serve it' with a flourish, the porterhouse or T-bone T-bone steak should he your choice. Remember that these steaks can be cut to any thickness you desire, and that you should allow one-fourth one-fourth to one-third pound of meat per person. If you want individual steaks for broiling indoors or out, club or rib steaks are the best buy. And if you want larger steaks to cut into individual serving portions por-tions before cooking, select sirloin steak or top .round from good grade beef. In any of the cooking methods, the rule is: take it slow and easy. |