Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 72
MEATS.
Оглавление_________
The cheaper cuts of meat should have a long, slow cooking to break up the fiber. A cheap cut of meat often contains more nourishment than an expensive cut. For example, there is more nourishment in a well-cooked piece of round than in a well-cooked fillet. Tough meats are better boiled, as a lower degree of heat can be used and slower cooking.
