Volume 12 Article 3 Number 4 The Iowa Homemaker vol.12, no.4

1932 For Tough Meat Try a Marinade... Thelma Larkin Iowa State College

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Recommended Citation Larkin, Thelma (1932) "For Tough Meat Try a Marinade...," The Iowa Homemaker: Vol. 12 : No. 4 , Article 3. Available at: http://lib.dr.iastate.edu/homemaker/vol12/iss4/3

This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. 4 THE IOWA HOMEMAKER self." She was obliged to by connective tissue. The make her ambition known to difference between tender the active members in some and less tender cuts is in the novel way. 'rhen she was amount of this connective considered for Jack 0 'Lan­ tiswe present. When heated tern membership. in water or steam it is con­ Now a girl waits for the verted in to gelatin. The Jack 0 'Lantern members to change takes place rapidly invite her to join. Of course, if the meat is from a young she makes herself eligible by animal and more slowly if entering into activities and from an old one. Gravies maintaining high scholar­ and soup stocks jelly be­ ship. cause they have been made Pledging at the Campanile from cuts containing conn Ec­ is a tradition of Jack tive tissues. But it has been 0 'Lantern. The active mem­ discovered that connective hers come across the cam­ tissue is soluble in acid. For pus from Alumni Hall in this reason it is possible to their black and orange capes, make meat more tender by carrying Jack O'Lanterns soaking it in or rubbing into and singing the Jack O'Lan- J ack O'Lantern and M(}rtar Board Pledge it a marinade which contains tern ong. Then the pledg- acid (usually in the form ing occurs, and the new pledges return MICRON NU is an honorary so­ of vinega1·) without the loss of flavor to the Y. W . C. A. with the members for O ciety recognizing scholarship, lead­ which accompanies long cooking. a formal ceremony. ership, and research in home Less tender cuts which are excellent After pledging follows a period of pro­ . economics. Members are chosen from the in flavor require a different method of bation, during which the pledges carry upper one-fourth of the senior class, and cooking than the tender cuts. More time largo Jack 0 'Lanterns to classes. Initia­ from the upper one-fifth of the junior i& needed for their preparation, hence, tion occurs in the spring. class. there is not as great a demand for them The officers of Jack 0 'Lantern this Joyce Marquart is this year 's pi·esi­ as for the so-called select cuts. The year are: Louise Mohr, president; Phoebe clent; Josephine Mishler is vice-president; lack of demand for the tough cuts is re­ Lett, vice-p1·esiclent; Maxine Dane, secre­ Alice Agg, secretary; and Edith Darling flected in their prices, which are much tary-treasurer; and Regina Kilclce, re­ is treasurer. Jane Heynen holds the office lower. Consequently if by marinating corder. of editor for the organization. meat we can produce a tender product and one which reaches a state of ''clone­ ness'' in less time we will more readily purchase those cuts whose prices and fla­ vor we like, but whose toughness we ab­ ForTough Meat Try a Marinade ... hor. Beef, mutton and lamb are meats which seem to be most improved by a By Thelma Larkin marinade. The characteristic tallowy fl a­ Former Instructor, Foods and Nutrition vor and dryness of mutton is clon e away with. A flavor which seems to neutralize I O DOUBT you have often bemoaned tics of good carcasses often appear on the to a certain extent the ''mutton'' flavor N the fact that tender cuts of meat market at considerably lower prices tl1 an is introduced by using a marinade. Wild are always expensive and cause the the choice cuts. game and venison are also improved if meat bill to mount far beyond your It is interesting to browse through old marinated before being cooked. Tho dry­ budget allowance. Then to be economical cook books, French, German, Scandinav­ ness which so many people object to in you have tried the less expensive cuts ian, and even our own old American both game and venison is eliminated. and found them invariably tough and not one.s, there to discover ancl read recipes The beef cuts most generally marinated made tender and palatable by the usual for marinated meats. Such variety is are the less tender ones uch as rump, methods ·Of cooking. Often you have found that one realizes that marinated round, brisket, neck, and ch uck. Even found yourself getting into the proverb­ meats must have been at one time very tho more select cuts from old and poorly ial "housewife's rut "-that of always popular. From such recipes ·we can eas­ conditioned animals are made more ten­ preparing meats in the same few ways. ily see that omi of the most significant der and acquire a bettm· flavor through Consider then the marinade, a mix­ reasons for the continued existence of the the use of a marinade. ture of oil, acid, and seasonings, as one marinaclo is that it imparts to meat a Experimental work has proved that the of your best aids in making tough cuts delicious and unusual flavor. proportion of acid to oil most suitable tender, in keeping the meat bill clown, To ''marinate'' meat means to allow and in bringing variety into the meal. it to stand for a time in acid and oil or Marinades seem to have come clown to acid and water. The ''marinade'' is then Marinade us from the clays when the meat packing 2. combination of ingredients such as oil, cup oil tsp. thyme industry clicln 't exist and when animals acid, and seasonings, which is rubbed % % 1.4 cup vinegar 1.4 tsp. sage were not studied in relation to character- into the meat or in which the meat is al- tsp. salt 1h onion, minced isticu desi1·able for tender and palatable lowed to stand in order to improve fla­ 72 1.4 tsp. pepper '12 tsp. celery seed cuts of meat as they aTe today and when vor and texture. a& a I'esult meat was seldom tender. The marinade remains with us because W HAT constitutes the difference be­ some parts of an animal are less tender tween the tender and less tender from the :flavor standpoint is three parts as a result of muscular development and (tough) cuts, you ask; and how does of oil to one part of acid. Any common because cuts from old animals and ani­ marinating make meats more tenclpr ~ cooking oil is suitable. For the acid, mals which do not have the characteris- Fib rs of all muscle& are bound together (Continued on page 15) THE IOWA HOMEMAKER 15 she's been introduced to each of the meat using 011e teaspoon of salt per guests. Don't cany on a conversation pound of meat. If salt is used in mari­ with the waiter. He's serving, not talk­ nade this need not be aone. Next, brown ing-supposedly ! Make l1 er feel as if it in a hot receptacle using only a small you've enjoyed having her for your amount of fat and then simmer in juices Sportwear guest, that it hasn't interrupted your from tlle meat or in added liquid in a plans. Most of all, let her see that covered utensil. The liquid may be wa­ you're perfectly at ease. ' ' ter, milk, sour c1·eam or juices f rom ''Thanks a lot, Peg. I'll try to remem­ vegetables. Tomato juice serves very well for Fall ... ber all that-but goodness, I must hurry especially with lamb. Left over marinade, and take a shower before the ordeal! '' if not too oily, may be used as a part or Made of lovely sheer "That's just it-don't you cla1·e think all of the liquid in simmering. of it as an ordeal,'' I called after her as Sauerbraten is a very popular German woolens, fine jersey she seized a towel and mn clown the hall. dish. 'l.'he meat is marinatecl in a vine- ''If you do the party will be an ordeal! '' and ostrich cloth. From the shower-room I heard a gay '' tra-la-la, silver outside-in, la-cle-cla, BROOKER DRUG sta11d up when she comes in, dada de cla, '' In two and three piece styles. aJJd the splash of the shower drowned 225 Main Ames, Iowa tho rest of the song. But I had a hunch. Betty would get Phone 91 through the evening very successfully, and Mrs. Tiberly would fall completely PRICED REASONABLY in love with her. How could she help it~ Ask your grocer fo,r Try t:he Marinade J. B. SLICED BREAD HANNUMS (Continued from page 4) the only sliced bread that is made vinegar, lemon, o1· tomato juice can be in Ames used. 'l'ho propo1·tion may vary some­ BATES BAKING CO. Women's Ready to Wear Pho,ne 206 407-409 Duff what, depending on the strength of the acid. Seasonings should always include salt and pepper. In addition to these, minced parsley, onions, bay leaf, thyme, mar­ joram, sliced carrots, peppercorns, all­ spice, cloves, mustard, sage, and celery seed may be used in various combinations Fall Fashion Opening to give flavors which penetrate into the meat and help produce delightful prod­ ucts. This 1·ecipe for a marinade is the We've chosen these new versions of the result of some of my own experimental work. mode with utmost care! W e've guarded

HE marinade may be rubbed or against cheapness in every detail, so that T brushed into the meat, penetrating every crack and crevice, or t he meat we may say to you in all sincerity may be immersed in the marinade. The former is the more economical the::;e are the highest quality fashions to be method, bnt t he latter possibly produces 2. "tendering" effect in less time. Left­ had. This is a ripe time to select your fall over marinade may be strained and wnrclrobe, because all our styles are ''just placed in the 1·efrigerator for f uture use. 'l'he most successful method for cook­ born'' and to wea.r them first is to distin­ ing a maTinatecl meat seems to be '' brais­ ing.'' To braioo first rub salt into the gn ish youn:elf wherever you go.

Get it at the DRESSES· -PRICED Lincoln Way from $2.88 to $14.88 Pharmacy •

THE REXALL Betty Shop STORE (Where women lo,ve to choose their dresses) Ruth Faust 319 Main 16 THE IOWA HOMEMA KER gar and water marinade. Experimental Field's Beauty Shoppe work proved that sauerbraten may also STUDIO PLACE be prepared from neck, which is usually Featuring Gifts and Antiques considered an almost non-usable cut be· H air Cutting, Marcelling and Finger Waving 408 Douglas Ave. 2nd Floor causo of its toughness. N e"ck is, however, A carefully selected stock of un­ very nutritious and used in this way need PERMANENT WAVES Y2 Block East lOc Sto,re usual gifts. P rices in keeping with not always be relegated to corned beef, Phone 1069 Ames, I owa the times. hamburger, and mince meat. SAUERBRATEN 4 lbs. beef-chuck, ronnel or rump Welcome 4 tsp. salt SEE us l tsp. pepper For all the new fall styles m Students! 1 small onion-s'liced ladies' footwear. 1 bay leaf / At the beginning of a new 1 tsp. peppercorns Shoes designed for every oc­ school year, our o,rganiza­ tion welcomes you back t o Equal parts of vinegar and water casion at prices you like to Ames. As in the past, we 14 c. sugar pay. will appreciate serving you 4 or 6 ginger snaps Rollins' Hosiery when you need printing. 14 c. raisins- if desired TRIBUNE Rub alt and pepper into meat . Place TRUEBLOOD'S PUBLISHING COMPANY with onions, bay leaf and peppercorn in a deep earthen dish. Heat water and vine­ SHOE STORE Ames Phone 2400 gar to which salt and sugar to taste have been added. Pour this hot marinade over the meat so that meat is well covered. Cover dish and allow to stand in a cool AMES PANTORIUM place for 7 days ( 3 or 5 days seemed to result in an equally good product). Master Cleaners and Dvers Put meat in kettle, add onion and a Quick and Bfficient Ser~ice . little of the marinade, place in hot oven 410 Douglas Avenue Phone 231 to brown all over. Cover and cook slowly until tender (about 3 hours) . Add more vinegar if necessary. Take the meat out, slice for serving and keep hot. Sb·ain liquid in kettle, skim off fat. Let 14 cup sugar melt in iron frying pan, add very gradually the strained liquid, then the ginger snaps. Cook nntil thickened and smooth and pour while hot over meat. One cup of thick sour cream may be There Is no Subst:it:ut:e added to the gravy if desired . If raisins are used they may be added with the sour cream. for Qualit:y Sauerbraten may be braised on top of the _ stove accOTding to the directions You can buy cheaper permanent waves which I have previously given. Russian dressing, which is delicious on BUT YOU CANNOT BUY GENUINE head lettuce or other salads, makes a most EUGENE PERMANENTS excellent marinade for meat. This meat should be covered with the dressing and with the service of expert operators for le:s s allowed to stand for from two to six hours. The longer the meat is marinated tho more tender and thoroughly seaeoned it becomes. CASSEROLE OF VEAL at your Although this recipe is for a more ten­ der kind of meat it might also be used for beef and may be used for pork. Cut 14 inch slices of veal, leg or shoul­ Memorial Union Beaut:y Shop der, into pieces the size of a small serv­ ing. Roll in fiour, salt, and pepper. Brown slowly in butter to which fin ely Every Rtudent Is a Member of Memorial Union chopped onions and a gene1·ous amount of paprika have been added. Place in a casserole. Cover with sour cream (about 1 cup) and bake in a moderate oven 325 degrees F. until tender-about l'h homs. Sour cream is a marinade since it con­ tains both fat and acid- the lactic acid also found in oour milk.