Science in The Kitchen | Cooking
Saturday, March 22nd, 2008COOKING: 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 [...]