Volume 12 , Issue 44

1930s - Methods of Cooking

Home Comfort Cookbook for young cooks back in the 1930s suggested the following for Methods of Cooking, as seen on page 37 of the Wrought Iron Range Home Comfort Cookbook. do you remember your mother or grandmother's methods of cooking? We would love to hear from you!

Roasting -- The basic, oldest, method for cooking, from which practically all the other methods have been derived. It consists of the direct application of even heat, intensively at first, say for the first ten minutes, that the outside may be quickly seared in order to retain the juices. Then allowing to cook more slowly, frequently turning, so that ll sides may be cooked uniformly. There are tow methods of roasting: direct and indirect.

Direct Roasting -- In direct roasting the meat or fowl is exposed directly to the fire, upon the correct management of which greatly depends success. The fire should be kept clear, bright, brisk, and steady. Cooking too quickly all the time tends to toughen the roast. Frequent basting -- about every ten minutes -- together with steady, slow cooking makes the meat more tender since it helps to retain the juices and flavor, preventing dryness by carrying the heat and moisture into the interior. The proper time for direct roasting, if the fire has been kept bright and even, will be found to be about fifteen minutes per pound, with twenty minutes added, for beef or mutton; and about twenty minutes per pound, with thirty minutes added, for veal or pork.

Indirect Roasting -- Instead of being exposed directly to the fire, the roast is placed in the oven of the range, and is usually referred to as oven-roasting. This method of roasting is now employed almost altogether for small roasts, since by this method the roast loses less of its weight. Like direct roasting, the excellence depends greatly upon the amount and quality of basting. The time for cooking greatly varies for various meats, and depends upon the amount and regularity to the good judgement and management of the cook.

Broiling -- A modification of roasting, but applied altogether to thinly sliced meats. Like roasting, there are two methods: Direct and indirect. Direct broiling, called grilling, is done by placing the meat slices upon an open grill, or gridiron, directly over the fire. The fire must be clear, intensely hot, and high in the grate. The grill must be hot and lightly greased to prevent sticking. The meat should be turned often so the outer surfaces will be well done, while inside is but delicately cooked.

Indirect, or pan-broiling, is done on the cooking surface of the range, and by using a heavy pan, skillet, or griddle, instead of the open grille, as in direct broiling. The same precautions as in direct broiling should be observed.

Baking -- As applied to meats, baking is a modification of oven-roasting, the essential difference being that the roasting is done only after the meat or fowl has been partially boiled -- called parboiling, and the cooking completed in the oven, the same precautions being followed as in oven-roasting. Proper regulation of the heat, and frequent basting are essential to success. As applied to vegetable and fruit, baking is simply roasting whole. As applied to bread, pastry, etc., the term is familiar.

Home Comfort goes on to explain other Methods of Cooking, such as, Boiling, stewing, steaming, over hot water, frying, braising, poaching, En casserole, basting, larding, marinating, shirring and scalloping. We will continue the Methods of cooking in future OkieLegacy newsletters.   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

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