health, mind, and body have been overlooked, and it has been thought to be a menial service which can be undertaken with little or no preparation, and with out attention to matters apart from those which relate to the actual pleasure of the attention and the palate. With taste only as a criterion, it is so simple to disguise the results of careless and incorrect cookery of meals by the use of flavors as well as condiments, as well as to hand off upon this enzymatic organs all sorts of substandard material, that poor cookery has come to be the rule as opposed to the exception.
Methods of cooking.
Cookery is the art of preparing food for the table by dressing, or by the use of heat in some manner. A proper source of heat being secured, the next step is to use it to the food in some manner. The principal methods commonly employed tend to be roasting, broiling, baking, boiling, stewing, simmering, piping-hot, and frying.
Roasting is cooking food in its own juices prior to an open fire. Broiling, or grilling, is cooking food by radiant heat. This method is only adapted to thin bits of food with a considerable amount of surface. Larger and more compact foods should be roasted or even baked. Roasting and broiling are allied in principle. In both, the work is actually chiefly done by the radiation of heat directly on the surface of the food, even though 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 helps prevent the escape of its juices. If treatment be taken frequently to turn the food so that its entire surface is going to be thus acted upon, the interior of the mass is actually cooked by its own juices.
Baking is the cooking of food by dry warmth in a closed stove. Only foods containing a considerable degree of moisture are adapted for cooking by this method. The, dry air that fills the oven is always thirsting for dampness, and will take from every moist substance that it has access a sum of water proportionate to its degree of heat. Foods that contains but a small amount of dampness, unless protected for some reason from the action of the heated air, or in a way supplied with moisture throughout the cooking process, come from the oven dry, difficult, and unpalatable.
Boiling is the cooking of meals in a boiling liquid. Water is the typical medium employed for this particular purpose. When drinking water is heated, as its temperature is increased, minute bubbles of air which have been dissolved by it are given off. As the temperature rises, bubbles of steam will begin to form at the bottom of the vessel. At first these types of will be condensed as they rise into the chillier water above, leading to a simmering seem; but as the heat increases, the pockets will rise greater and higher before falling apart, and in a short time will pass entirely through the water, escaping from its surface, causing pretty much agitation, according to the rapidity that they are formed. Water boils when the pockets thus rise towards the surface, and steam is thrown off. The mechanical action of the water is actually increased by quick bubbling, but not the heat; and to boil something violently does not speed up the cooking procedure, save that by the mechanical action of the water the food is broken into smaller items, which are for this reason more readily softened. But violent boiling occasions an enormous waste of fuel, and by driving away in the vapor the volatile as well as savory elements of the meals, renders it much less palatable, if not entirely tasteless. The synthetic cleaning agent properties of water are so increased by heat that it spreads throughout the food, rendering its hard and tough ingredients soft and easy of digestion.
The liquids mostly employed in the cooking of meals are water as well as milk. Water is best suited for the cooking of most foods, but for such farinaceous foods as grain, macaroni, and farina, milk, or at least part milk, is actually preferable, as it adds to their nutritive value. In making use of milk for cooking reasons, it should be remembered that being more thick than water, when heated, less steam escapes, and consequently this 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 whenever 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 drinking water. For foods not really needing the synthetic cleaning agent powers of drinking water, or which currently contain a large amount of moisture, this method is preferable to boiling. Another form of cooking food, which is usually called steaming, is that of placing the food, with or even without water, as needed, in a closed vessel which is placed within another vessel that contains boiling water. Such an apparatus is called a double boiler. Food cooked in its own juices inside a covered dish inside a hot oven, may also be spoken of as being steamed or smothered.
Simmering is the prolonged cooking of food in a small quantity of liquid, the temperature of which is simply below the cooking point. Stewing shouldn't be confounded with being applied, which is slow, constant boiling. The proper heat for stewing is actually most easily secured by the use of the double boiler. The water within the outer vessel comes, while that in the inner vessel does not, becoming kept a little beneath the temperature of the water from which its heat is actually obtained, by the continuous evaporation at a heat a little below the actual boiling point.
Frying, which is the cooking associated with food in hot fat, is a method to not be recommended Unlike all the other food elements, fat is rendered less digestible by cooking. Doubtless it is for this reason that nature offers provided those foods 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 become subjected to a high level of heat should not be mixed and compounded mostly of fats.
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