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Cooking of Tender Meat

A method for cooking meat with fat, searing, broiling, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Meat and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Cooking of Tender Meat

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Skewer the meat into shape.

  2. Lay the meat on a rack in a meat pan and place pieces of fat from the meat in the bottom of the pan.

Roast

  1. Preheat the oven to 400°F (200°C) and place the pan in the oven for 10 minutes to sear the meat.

  2. Season with salt and pepper if desired.

  3. Remove the pan to a cooler oven (300°F or 150°C) and baste every 10 minutes until done.

Broil and serve

  1. For broiling, remove extra fat from the meat and grease the broiler with some of the fat.

  2. Broil over a clear fire, searing and turning every 10 seconds.

  3. Cook 1-inch thick chops for 5 minutes and 2-inch thick steaks for 10 minutes.

  4. Season and serve on a hot platter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Meat
Is the main item that is seared, basted and cooked until done.
Fat from meat
Bastes the meat as it cooks, adding moisture and richness to the surface.

The step that matters

Searing and basting the meat. The initial hot sear browns the surface and builds flavor, while later basting in a cooler oven keeps the surface moist so the meat stays tender as it cooks through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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