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Classic
Cook Books
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page 8
To do away with the hurtful substances in foodstuffs, and to cause destruction
to microbes and other foreign matter in flesh and in vegetables.
To assist mastication and hasten digestion of food through proper combinations
of various eatables; and finally
To use or serve them in the best style, suited to the customs and conceptions of
civilized people.
Although cooking recipes are innumerable and vary much in different countries,
still the general methods of cookery are simple and their operations few in
number. They are: Boiling or Stewing, Broiling or Grilling, Baking, Roasting and
Frying. All these methods are practiced, and in the preparation of some food
often more than one method is used. Each one of these methods is also essential
for the reason that certain food-stuffs can only be properly treated in one way
in order to give them the desired taste and appearance. Each of these several
methods agrees with tastes, and what may be indigestible to one may be quite
digestible to another.
Oriental Cookery, like all else Oriental, is not based on strict science, but on
natural and happy
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Classic
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