Show METHODS GWEN GIVEN FOR FOB COOKING irais ira IS temperature and moisture are aia the ho two determining factors as to whether meat will co come me from the store tender and juicy or tough and dry says saya miss elna eina IN miller Tiller exten slon nutritionist ot of the utah state agricultural college tender meats nay may be mado tough by improper cooking the connective tissue which holds the muscle fibers to gether Is the part of meat which makes it tough an old animal or tile the part pan lot the animal which geta the most exercise has much more connective tissue than does the YO young ung animal or the parts ot of the animal which get little exercise vor for this reason the round Is always tougher than the loin join section of 0 the animal and the fore ore quarter tough or cr than the hind quarter dry heat hardens connective Us suse whereas moist heat softens often it says miss miller A piece of very tough meat can be made tender arid juicy it if it Is cooked at a low tern tem pera ture with moist heat the meat should first be seared on both sides by dropping it in a very hot dry frying pan and turning it as soon as it is gray when it Is seared on oil both sides it should be placed on a cooler part of 0 the stove and two ori on three tablespoons of water added then it should be tightly covered and just enough moisture added to keep it from becoming dry even the tough est of meat will react to this treatment and come out tender and juicy this same principle applies to steaks or roasts and may be done in the oven or on top of the stove making tough meat tender requires cires long slow cooking with moist heat whether meat homes abin t om a tough or a tender lender cut of the animal it should not be sted salted until the cooking is finished salt draws out the juices and it if added too soon will make the meat dry I 1 tender cuts cuti ot of meat are in greit demand because they are quickly cooked pan broiling is a good method to use tor tender steaks or caliopi A heavyweight trying frying pan hould be heated very hot and the steak or chop placed in without tat being added it should be seared on one side tor for about ten seconds then turned and seared on the other 1 this I his should be repeated so that I 1 both sides get two bearings sea rings i PT |