Pleasant Grove Review | 1936-01-31 | Page 6 | Low Temperature, Long Time Roasting Urged in British Cooking Tests

Low Temperature, Long Time Roasting Urged in British Cooking Tests LONDON. What the author auth-or calls a "new technique in cookery" with a potential saving sav-ing of $350,000,000 a year to British housewives is described here. The discovery, according to A. F. Dufton, is the use of low temperatures temper-atures over long periods of time for the cooking of large cheap cuts of meats such as beef or mutton. Whereas the recommended temperature tem-perature for roasting meat Is from 300 to 500 degrees Fahrenheit, says Mr. Dufton, the discovery Is to cook the meat for some 15 hours at a temperature of but 212 degrees. de-grees. Using a mutton roast as a starter start-er over the protestations of his wife, Mr. Dufton obtained a roast "delicious beyond all expectation." A cheap boiling fowl, he reports, after 15 hours of the same treatment treat-ment "was found to be as tender as chicken and as full-flavored as turkey." The method, says the author of the report, results in a minimum saving of a penny a day per person per-son In his family.