Chops
and thin cuts of meat, which are intended to be pan-broiled, are really
sauted if they are allowed to cook in the fat that fries out of them.
46. FRICASSEEING.--A combination of sauteing and stewing results in the
cooking process known as fricasseeing. This process is used in preparing
such foods as chicken, veal, or game, but it is more frequently employed
for cooking fowl, which, in cookery, is the term used to distinguish the
old of domestic fowls from chickens or pullets. In fricasseeing, the
meat to be cooked is cut into pieces and sauted either before or after
stewing; then it is served with a white or a brown sauce. Ordinarily,
the meat should be browned first, unless it is very tough, in order to
retain the juices and improve the flavor. However, very old fowl or
tough meat should be stewed first and then browned.
* * * * *
HEAT FOR COOKING
GENERAL DISCUSSION
47. Inasmuch as heat is so important a factor in the cooking of foods,
it is absolutely necessary that the person who is to prepare them be
thoroughly familiar with the ways in which this heat is produced. The
production of heat for cooking involves the use of fuels and stoves in
which to burn them, as well as electricity, which serves the purpose of
a fuel, and apparatus for using electricity.
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