When meat is fried or sautéed, that is, brought directly in contact with hot fat, it is made doubly indigestible, because of the hardening of the surface tissues and the indigestibility of the fat that penetrates these tissues. This is especially true of meat that is sautéed slowly in a small quantity of hot fat.
Much of this difficulty can be overcome, however, if meat prepared by these methods, like that which is broiled or roasted, is subjected quickly to intense heat.
In addition, the fat used for cooking should be made hot before the meat is put into it.
