Text 4724, 114 rader
Skriven 2006-08-22 10:51:50 av DAVE SACERDOTE (1:123/140)
Ärende: Alphabet of Meat
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So I'm going through these smallish metal cabinets in the kitchen of
the Future House and I find all sorts of cool old recipe pamplets.
Here's an excerpt from "Meat From A to Z," published by the National
Live Stock and Meat Board in 1939.

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"Alphabet of Meat Information."

A - Aroma and appetite Appeal make meat man's most popular food
    and increase its value in the diet, for foods which are
    enjoyed aid digestion.

B - Broiling should be done at a moderate temperature. It it easier
    - no smoking, only one turning, and steak or chops are richly
    browned, juicy and tender.

C - Children's diet should include meat because it provides the high
    quality protein needed to maintain, repair, and build body tissues
    as well as other food essentials.

D - Diets for reducing are safe and comfortable when plenty of lean
    meat is included. The fatter meats have a place in the weight-
    gaining diet.

E - Energy for work and play is supplied in libertal measure by
    meat - the fat meats, such as bacon, being the richest source.

F - Flavor of meat is extended to the bland foods served with it,
    making them taste better.  A meal with meat is more enjoyable.

G - Grinding makes the less-tender cuts of meat so tender that they
    may be roasted in a loaf or made into patties and broiled.

H - Ham should be baked in a slow oven (300 F). It is economical to
    buy a whole or half ham - it can be used in so many quickly
    prepared and attractive dishes.

I - Iron is necessary to build good red blood and prevent anemia.
    Meat has a hight iron content in a form easily used by the body
    - pork liver being the richest source of this mineral.

J - Juices are not kept in meat by searing. This is contrary to the 
    old theory which has been disproved by scientific studies on
    cooking meats.

K - Knives used in carving must be sharp and should be washed 
    separately and kept separate from the rest of the cutlery,
    lest the edges be dulled.

L - Lamb leg should be placed in the roasting pan with the skin
    side down. The "fell," that papery covering, should not be
    removed from the roast.

M - Meat is a richer source of more essential nutrients than any 
    other food. For this reason it has an important place in the
    balanced diet.

N - No food is so satisfying as meat. A meal with meat "sticks to
    the ribs" and gives a feeling of well-being for a long time.

O - Oven temperature should be moderately low for roasting all
    meats - 300 F for beef, veal, lamb and smoked pork; 350 F for
    fresh pork.

P - Pork should always be thoroughly cooked to the well-done stage.
    Long slow cooking develops to the full extent the rich flavor
    of this savory meat.

Q - Quickly prepared meals are easy if one takes advantage of the
    great variety of available ready-to-serve meats.

R - Roasting in a moderate oven means a cooler kitchen, less
    watching, no spattering and juicier, tenderer, more
    uniformly cooked roasts of beef, veal, pork, and lamb.

S - Stews should be simmered gently - so should all meat cooked
    in water. Never boil meat for it will be disappointingly
    dry, stringy, and flavorless.

T - Temperature control is most important. The first rule in all 
    meat cookery is to use a moderate temperature for all or 
    most of the cooking time.

U - Universal liking for meat is justified by its high food value,
    its savoriness and satisfying qualities. Meat is one of the
    most valuable of all foods.

V - Vitamin A is present in fat meat, and liver is an excellent
    source. Meat is one of the best sources of three factors of
    vitamin B complex.

W - When cooking bacon start with a cool pan and turn often. A large
    quantity may be cooked in the oven. It takes longer but is 
    easy and requires little watching.

X - X-cesses should be avoided in seasoning meat. Its own
    delicious flavor really needs no embellishment to make it the
    best in the world. Even salt is unnecessary.

Y - Year 'round food, meat is always available to make menu planning
    easy and add mealtime variety through the use of the many
    different cuts of beef, veal, pork, and lamb.

Z - Zesty sausages, with wheatcakes or waffles, are a mealtime 
    treat. Cook link sausages slowly so that they will be 
    thoroughly done, but with skin unbroken.

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