The cooking of animal food (2): Broiling, Baking, Frying

Broiling or grilling, is roasting on a small scale on top of the fire. The scorching is greater than in roasting owing to the greater surface exposed to the heat. The chop or steak should be placed on a clean hot gridiron over a clear fire and turned every two minutes. The surface must not be pierced by any fork or skewer during the cooking.

Baking. In a well-ventialted oven the process of baking corresponds exactly to roadsting, but meat baked in the old-fashioned non-ventilated oven has a flavour quite different from that of roasted meat. The joint should be placed on a small wire table in the baking dish so as to prevent the meat soaking in the grease. The oven should be very hot at first in order to form the crust of coagulated albumin on the outside of the joint.

Frying is boiling a food in fat. The meat cooked in this way is usually soaked with fat and is very indigestible. This penetration of the fat is prevented somewhat by having the fat very hot to begin with. This method is often used for fish, but boiled fish is much more indigestible.


Comment: I really believed less fat meant the food was going to be more digestible... but now I might get a fryer. Also note the old way of using 'fat' to fry. We are so used to using oil these days that I don't think we would think of using fat to fry anything. It seems to have turned into a luxury to get food fried in fat e.g., when you get your 'goose-fat fried french fries' at your local michelin-star restaurant...