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Classic
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page 11
of--the temperature required, the changes produced in the process, and so on. We
have prepared this book largely for those who know how to do the little ordinary
things involved in the culinary art, who will understand the meaning of our
expressions, who know the ingredients already in use and are able to comprehend
their nature without looking for our explanation of them.
Thus--not believing it to be consistent with our present purpose--we have
avoided giving the different food properties contained in each ingredient, such
as the water, the albuminoids, the fat, the starch, the sugar and the salts,
which are to be found always in our daily food compositions.
In short, we have not written anything about the degree of temperature at which
olive oil or butter will melt or come to a smoking point, nor stated that such
ingredients are nourishing in certain conditions and not in others; that meat,
fish or vegetables will fry in fat of a certain degree and not in less, etc.,
etc. All these things have been avoided because we take it for granted that our
readers will only be interested in the recipes of Oriental Cookery and the facts
relating thereto, which have been handed down through the centuries.
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