Meat is the flesh of animals. It consists of muscular tissues with the amounts of fatty tissues varying not only with the cut joint but also with the age. The fatty content is low in lean and young meat and high in the flesh of animals specially fed for the market.
Constituents of meat
1. Protein: Meat provides first- class protein. Muscle protein is highest class and provides the essential amino acids. It is quickly digested in the stomach and is most completely absorbed in the intestines. The skin and bones when boiled yield gelatin which is an imperfect protein as I is incapable of building tissues by itself, but it will help the body to prevent waste of protein. It is therefore called a protein sparer.
2. Fat: This is embedded in the connective tissues between the fibers’. Meat such as pork, ham, and bacon has a much higher fat value and consequently rather lower protein content than lean meat.
3. Vitamins: Lean meat provides the B vitamins and fat meat Vitamins A and D.
4. Mineral salts: Calcium is found in the bones. Meat is rich in phosphates.
5. Water: The percentage of water varies according to the type of meat, but all contain some water.
Choice of meat
The flesh of the cow is known as beef. It should be bright red in colour and the fat yellow, when fresh. If the colour is dark red it means the animal is old and most probably the meat will be tough.
Mutton, which is the flesh of sheep, is duller in colour than beef, and the fat is lighter and drier.
The flesh of young sheep is called lamb. It is easily digested, but it is not as nourishing as mutton. Its flavour is more delicate than that of mutton.
Veal is the flesh of a calf. It is of a delicate pink colour; the lean of veal in good condition should be firm, and the fat white. A bluish tinge and soft. Pork should be thoroughly cooked:
1. Because it contains a large amount of fat which is not easily digested.
2. Pigs are dirty feeders and they may be subject to parasites such as tapeworms, which can easily pass into the stomach when the meat is eaten.
In choosing meat it is essential to consider the cost, food value and the kind of dish for which it is required.
Another essential point is the freshness. Fresh meat should have no unpleasant smell. It should be firm and should contain more lean than fat. There should be no greenish spots.
Preparation of meat
2. Wash meat thoroughly but quickly, removing wood splinters and bones. If necessary, wash before cutting, as only a little surface is exposed when the meat is whole-this prevents escape of the juice
3. Do not soak in water-much of the meat juice escapes and the meat is less nourishing
4. Thaw frozen meat by placing it in a warm kitchen until defrosted. (do not soak in water to thaw). Cook immediately it is completely thawed to prevent the escape of juices, and because meat does not keep so well after thawing.
5. If there is a suspicion of taint, cut away he affected part and wash the meat with vinegar and water, or lime juice, or salt and water
6. Salt meat should be washed and soaked in cold water
7. To soften tough meat:
a. Warp in pawpaw leaves. The white milk of the leaves contain certain enzymes which digests protein in the same way as pepsin digests protein in the stomach
b. Use a wooden spoon to pound the meat. This bruises the fibres and helps t soften the meat
Do not use vinegar to soften meat, as the acid in the vinegar only tends to harden the proteinin the meat and make it indigestible.
8. The seasoning and cutting p f meat vary with the method of cooking
Cooking meat
The effects of cooking meat are:
1. Cooking makes meat digestible
2. It improves the flavor which helps to stimulate the flow of digestive juices
3. It improves the appearance
4. Cooking diminishes the amount of water the meat contains. This entails considerable loss of soluble nutrients
5. Cooking helps to remove some of the fat which may be indigestible if too much is eaten
6. It loosens the fibres by converting the connective tissues which hold them into gelatin
7. Considerable shrinkage occurs on cooking due to coagulation of protein, loss of juice and loss of fat
8. Greater shrinkage occurs with a longer cooking period and higher temperature
Boiling
There are two ways of boiling meat:
1. Put the prepared meat into boiling salted water. Boil for about 5-10 minutes to seal the surface and so prevent the juice from escaping. Reduce the heat and simmer till the meat is tender, but do not allow it to fall into pieces
2. Put the prepared meat into cold water and bring gradually to the boil. Continue cooking by reducing the heat and allowing it to simmer. This method is suitable for soups.
Frying
Only tender cuts of meat are suitable for frying because he cooking time is short and tough cuts will never become tender within the frying time. Fry first in hot oil to seal the surface, then reduce the heat and continue cooking till the meat is done right through. It is sometimes desirable to coat meat with egg and breadcrumbs. This improves the appearance and makes it palatable.
Always use the oil in which meat has been fried for making the gravy, as the oil contains some of the goodness from the meat.
Stewing
This is the most suitable method for tough and cheap cuts of meat. The slow, gentle cooking softens the meat. It is nourishing as most is served with the meat. The flavor is good provided the saucepan is kept covered; the gravy, too, is very tasty.
Roasting
There are two methods of roasting meat:
1. Oven roasting: This can be done if a proper oven is available. This method does not need much attention, but the meat must be basted at intervals (with the juice in the pan) to prevent it from charring. While the meat is roasting, avoid piercing the flesh to test whether it is ready. This will cause the meat juice to ooze out. The best way to test meat is to press sharply with the back of a spoon.
The flavour of the meat is good and it has a pleasant appearance.
2. Pot roasting: A pot or saucepan is used for this method. Sufficient oil is put into the saucepan (usually enough to cover the bottom of the pan). The prepared joint is placed in the hot oil and allowed to brown quickly all round to seal the surface. The heat is then reduced and the roasting is continued slowly in the covered saucepan so as to allow the meat to cook thoroughly. Add a little water and baste occasionally, turning once or twice to ensure even browning.
Use the oil for gravy as some of the nutrient is in the oil
Grilling
The prepared meat is placed on a grid over a smokeless fire. Only tender cuts should be used and the meat should be cut in thin slices or small pieces as the quick cooking will not male tough cuts tender. The meat juice escapes into the fire and the flavor is lost because of the open cooking. This method needs attention, as the meat will burn if one side is left too long over the fire. Grilling can also be done by he use of a gas or electric griller.
Steaming
This is suitable for lean meat. Steamed meat is especially suitable for invalids and people with weak digestion.
RECIPES FOR MEAT
Meat stew 1
500g meat 25g flour
1 onion 25g fat or 2 tablespoons oil
3 tomatoes 375ml stock or water
1 carrot salt and pepper
Garden eggs or green beans, for garnishing
1. Prepare meat, cut into neat pieces and season
2. Heat the fat in the saucepan or pot. When hot enough, fry the meat lightly on both sides, browning slightly and remove
3. Fry the sliced onion, when slightly coloured add flour and fry until roux is a rich, brown colour.
4. Add water or stock. Season with salt
5. Bring to boiling point and skim
6. Put in meat. Add tomatoes and carrot cut into slices. Cover the pan tightly and simmer for 2 hours till meat is quite tender but not in shreds. Skim occasionally while cooking. Season well
7. Arrange the meat in the centre of a dish and strain the sauce over the meat. Garnish neatly with cooked vegetables, eg, garden eggs, green beans or carrots
Irish stew
500g meat 750g potatoes or yam
3 tomatoes cold water
2 large onions salt and water
1. Prepare meat and cut into neat pieces. Cut potatoes or yam and onions into rings and place alternate layer of meat and vegetables into pan, finishing with a layer of root vegetables
2. Add salt and pepper with sufficient water to cover half the contents of pan
3. Bring to the boil and simmer gently for about 2 hours or until meat and vegetables are tender
4. To serve: pile the meat and some vegetables in the centre of a dish, placing the rest of the vegetables at either end of the dish. Pour the gravy round and garnish with chopped parsley or cooked green beans
Roast beef
1kg steak 3 tablespoons cooking oil
3 tomatoes ½ tin tomato paste
2 onions salt and pepper
225ml water to stock thyme
500g potatoes
1. Prepare meat. Make into a neat shape. Trim superfluous parts etc
2. Season with salt and white pepper
3. Heat oil in a saucepan; when hot place meat in and brown quickly on all sides to seal in the juice. Add a little water
4. Reduce the heat and cook gently until meat is tender. To test, press with the back of the spoon. If it springs back then it is ready. Or else cut a slice off. If there is no blood then it is ready.
5. Meanwhile peel potatoes and cook whole in boiling, salted water. Peel and slice onions. Prepare pepper and slice tomatoes
6. When meat is cooked remove, then fry potatoes in the oil until they are golden brown. Remove and keep warm. Strain the oil to remove burnt bits
7. Return strained oil into pan. Make gravy by frying the sliced onion in the oil until the slices look limp and pale brown. Add pepper and tomatoes and continue cooking. Add thyme. Mix tomato paste with remaining water or stock and add to gravy. Bring to the boil and season. Simmer until most of the liquid evaporates and gravy is a nice brown colour. Stir occasionally
8. Place meat in the centre of an oval dish. Arrange potatoes round and pour gravy over the meat or serve gravy in a gravy boat or dish
9. Serve with green vegetables or green salad
Meat balls
500g steak 4 tablespoons white breadcrumbs
3 tablespoons cooking oil 1 dessertspoon ground onion
1 tablespoon seasoned flour ½ teaspoon ground pepper
Salt 1 tablespoon tomato paste
Gravy: 1 large onion, 3 tomatoes, thyme and pepper
1. Prepare meat. Cut into small pieces and mince or pound in a mortar until the fibres are broken down. Discard tough pieces
2. Season with salt, ground onion and pepper, and some thyme. Add breadcrumbs
3. Mix well and form into moderate sized balls
4. Roll balls in seasoned flour (i.e flour to which salt and white pepper have been added). Be careful not to use too much flour or the balls will crack when fried. Prepare ingredients for gravy
5. Heat the oil and fry balls until they are brown. Fry quickly to seal in the juice, then reduce heat and cook until ready.
6. Make gravy (see roast beef)
7. Before all the water evaporates put in the fried meat balls and add a little stock or water, if necessary
8. Bring to the boil. Season and simmer lightly until all the flavvours are blended and the gravy is thick, dry and brown
Minced beef cakes
Prepare as for beef balls. Instead of making the mince into balls, form into neat, round, flat cakes. Coat with egg and breadcrumbs or with seasoned flour. Fry in hot oil. Make gravy. Arrange cakes on an oval dish and pour gravy round the cakes or serve gravy separately. Garnish with green beans or any other suitable vegetable.
Curry
250g meat (raw or cooked) 2 tablespoons cooking oil
1 large onion (sliced) 1 tablespoon curry powder
150ml milk (optional) salt
375ml hot water
1. Cut meat up into small pieces
2. Warm a saucepan and heat the oil in it. Fry the meat until brown but not burnt-if cooked meat is used omit this stage. Keep fried meat warm
3. Fry half of the sliced onions until brown. Then mix in the curry powder and fry with the onion for 3-4 minutes. It should be a rich, brown colour-it must not burn or it will spoil appearance and flavor of the curry.
4. Add half the water. Add salt. Stir together well and let the whole boil fast without the lid and without stirring for a few minutes or until it sticks slightly to the bottom, taking care not to let it burn
5. When it reaches this stage add the remaining water, stir well, and put in meat and the rest of the onion
6. Stir well and cover the saucepan. Simmer for about 2 hours or until tender (cooked meat will take less time)
7. add 150ml of milk at the last moment to make curry creamy
8. serve with boiled rice
Meats suitable for curry: beef, veal, mutton, poultry. Fish is also suitable but takes much less time
Baked mutton chops and vegetables
4 mutton or lamb chops 1 green pepper (sliced)
1 medium sized onion (sliced0 2 large tomatoes (sliced)
1 teaspoon salt ¼ teaspoon white pepper or a pinch of cayenne
1. Wipe the chops with a clean damp cloth or wash quickly if necessary. Season. Fry quickly on both sides in hot oil in frying pan.
2. Place chops in a baking dish or pan. Arrange the green pepper, onion and tomatoes over the chops. Sprinkle with salt and pepper
3. Cover and bake for 40 minutes; remove the cover and cook for another 10 minutes.
Variation: substitute 8 small carrots, a few runner beans, 150ml tomato juice for the green pepper and tomatoes.
Offal
Offal, or internal used as food, is of considerable nutritive value and as its price is comparatively low it should be regarded as important because it provides first-class protein in the diet. It is also a source of mineral matter and vitamins (this is especially true of liver)
Offal is very perishable and should therefore be cooked as quickly as possible after purchase if no refrigerator is available. It is important that offal should be fresh from taint when bought. Thorough cleansing is important, as well as careful coking by suitable methods.
Liver
Liver is a solid, compact organ containing little connective tissue. This makes it difficult to digest unless minced or carefully chewed.
It consists chiefly of protein. It has a large quantity of Vitamins and B group and iron. Vitamin C also present.
Calf liver is the best choice for use, as it is easily digested, but sheep, ox, or pig liver may also be used. The two latter are stronger in flavor; longer and more gentle cooking is required because they are tougher.
Suitable methods of cooking include frying, grilling, mincing and stewing.
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