Science in The Kitchen Cooking
By Cooking Hoopla! Team March 22, 2008
COOKING: It is not enough that good and proper food material be provided; it musthave such preparation as will increase and not diminish its alimentaryvalue. The unwholesomeness of food is quite as often due to bad cookeryas to improper selection of material. Proper cookery renders good foodmaterial more digestible. When scientifically done, cooking changes eachof the food elements, with the exception of fats, in much the samemanner as do the digestive juices, and at the same time it breaks up thefood by dissolving the soluble portions, so that its elements are morereadily acted upon by the digestive fluids. Cookery, however, oftenfails to attain the desired end; and the best material is rendereduseless and unwholesome by a improper preparation.
Read it all at Science in The Kitchen.
Source: CookingHoopla.com
Tags: cookery, digestive fluids, digestive juices, fats, food elements, food material, good food, improper preparation, improper selection, kitchen source, proper food, science
