Science in The Kitchen | Cooking
COOKING: It is not enough that good and proper food material be provided; it must
have such preparation as will increase and not diminish its alimentary
value. The unwholesomeness of food is quite as often due to bad cookery
as to improper selection of material. 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 its 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.
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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