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.
The purposes of food are to promote advancement, to supply force and heat, and to furnish material to further the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various necessary skills remove these worn and useless particles; and to keep the body in health, their loss must be made befitting by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues. 
