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The priciples of scientific Cooking.




 Proper Cookery renders good food material more digestible.when scientifically done, cooking changes each of the food elements,with the exception of fats, in much the same manner as do the digestive juices, and at the same time it breaks up the food by dissolving the soluble portions, so that it's elements are more readily acted upon by the digestive fluids.Cookery however, often fails to attain the desired end, and the best material is rendered useless and unwholesome by a improper preparation.

Methods of cooking: 

Cookery is the art of preparing food for the table by dressing or by the application of heat in some manner. A proper source of heat having been secured, the step is to apply it to the food in some manner. The principal methods commonly employed are roasting, broiling, baking, boiling, stewing, simmering, steaming and frying.

Roasting is cooking food in its own juices before an open fire. Broiling or grilling is cooking by radiant heat. This method is only adapted to thin pieces of food with considerable amount of surface, larger and more compact food should be roasted or baked. Roasting and broiling are allied in principle. In both the work is chiefly done by the radiation of heat directly upon the surface of the food, although some heat is communicated by the hot air surrounding the food. The intense heat applied to the food soon sears its outer surfaces, and thus prevents the escape of it's juices.If care be taken frequently to turn the food so that its entire surface will be thus acted upon, the interior of the mass is cooked by its own juices.

Baking is the cooking of food by dry heat in a closed oven. Only foods containing a considerable amount  of moisture are adapted for cooking by this method. The hot dry air which fills the oven is always thirsting for moisture, and will take from every moist substance to which it has access a quantity of water proportionate to its degree of heat. Foods containing but a small amount of moisture, unless protected in some manner from the action of the heated air, or in some way supplied with moisture during the cooking process , come from the oven dry, hard, and unpalatable.

Boiling is the cooking of food in a boiling liquid. The liquids mostly employed in the cooking of food in this method are water and milk. Water is best suited for the Cooking of most foods, but for such farinaceous foods as rice, macaroni and farina milk or at least part milk is preferable, as it added to their nutritive value. In using milk for cooking purposes, it should be remembered that being more dense than water,when heated less steam escapes. and consequently it boils sooner than does water. Then, too, milk being more dense, when it is used alone for cooking, a little larger quantity of fluid will be required than when water is used.



Steaming, as its name implies, is the cooking of food by the use of steam. There are several ways of steaming, the most common of which is by placing the food in a perforated dish over a vessel of boiling water . For foods not needing the solvent powers of water, or which already contain a large amount of moisture, this method is preferable to boiling. Another form of cooking by steaming is that of placing the food with or without water,as needed in a closed vessel which is placed inside another vessel containing boiling water.Such an apparatus is termed a double boiler. Food cooked in its own juices in a covered dish in a hot oven, is sometimes spoken of as being steamed or smothered, 

Stewing is the prolonged cooking of food in a small quantity of liquid, the temparature of which is just below the boiling point, stewing should not be confounded with simmering, which is slow, steady boiling. The proper temparature for stewing is most easily secured by the use of the double boiler. The water in the outer vessel boils, while that in the inner vessel doesnot, being kept a little below the temparature of the water from which it's heat is obtained, by the constant evaporation its temparature a little below the boiling point.

Frying which is the cooking of food in hot fat, is a method not to be recommended unlike all the other food element, fat is rendered less digestible by cooking. Doubtless it is for this reason that nature has provided those food, which require the most prolonged cooking to fit them for use with only a small proportion of fat, and it would seem to indicate that any food to be subjected to a high degree of heat should not be mixed and compounded largely of fats.

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