The Principles of Scientific Cooking
Posted on : 30-07-2010 | By : admin | In : Cooking Tips
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.
When I first ate Chinese food in the UK in the 1970s, it was really quite unappealing. Everything came in a gloppy sauce and seemed to run smack into the same, due to the overuse of monosodium glutamate, supposedly a flavor enhancer but in reality, nothing of the kind. at that time in the 1980s a new breed of Chinese restaurant arrived (at least it took that long to reach the provinces) which provided lighter, tastier Chinese cooking demonstrating regional differences. 
