5. Cooking develops flavor in many foods. In the case of some
vegetables, the flavoring substance is given off in the air by certain
methods of cooking and a better flavor is thereby developed.
* * * * *
METHODS OF COOKING
COOKING PROCESSES
26. Food is cooked by the application of heat, which may be either moist
or dry. While it is true that the art of cooking includes the
preparation of material that is served or eaten raw, cooking itself is
impossible without heat; indeed, the part of cooking that requires the
most skill and experience is that in which heat is involved. Explicit
directions for carrying on the various cooking processes depend on the
kind of stove, the cooking utensils, and even the atmospheric
conditions. In truth, the results of some processes depend so much on
the state of the atmosphere that they are not successful on a day on
which it is damp and heavy; also, as is well known, the stove acts
perfectly on some days, whereas on other days it seems to have a
stubborn will of its own. Besides the difficulties mentioned, the heat
itself sometimes presents obstacles in the cooking of foods, to regulate
it in such a way as to keep it uniform being often a hard matter. Thus,
a dish may be spoiled by subjecting it to heat that is too intense, by
cooking it too long, or by not cooking it rapidly enough.
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