THE SCIENCE OF THE KITCHEN IOI 



In cooking meats, if it is desired to keep the juices within 

 the cut, the piece is put directly into boiling water, which 

 coagulates the outside and so forms a coating that retains 

 the juices* inside. If it is desired to extract the juices from 

 the meats, as in soups, the meat is first put into cold water 

 and heated gradually, and thus many of the juices dissolve 

 in the water. . 



Some foods are cooked in hot fat, since fat can be heated 

 to a temperature much higher than that of boiling water. 

 It should be so hot that when the food is placed in it, the 

 outside is heated quickly, forming a coating which prevents 

 the fat from entering the inside. When the fat mixes with 

 all portions of a food, a mass is formed which is difficult to 

 digest. 



It is seen that these various methods of cooking involve 

 different temperatures. In stewing, foods are cooked at a 

 temperature below 212 degrees ; in boiling water, at a tem- 

 perature of 212 degrees ; in hot fat, at a temperature higher 

 than this ; and in baking, at a still higher temperature. 



Early methods of cooking. It is interesting to note the 

 changes that have occurred in the methods of cooking since 

 the very earliest times. At first, cooking was carried on 

 over the open fire by broiling, or by roasting in hot ashes. 

 Later on, crude kinds of kettles were suspended over the 

 fire and the food was cooked by boiling or stewing in these. 

 Then the open fireplace indoors was used, and movable 

 ovens, open at one side, were placed in front of it. Machines 

 were used to turn meats which were roasted in front of open 

 fires. Then various kinds of closed ovens were made. 

 Even within the history of our own country, open fireplaces 

 and brick ovens were the common means of cooking. In 

 more recent times have appeared stoves and the gas range ; 

 and now cooking is being done by electricity. In the future, 

 improvements will doubtless be made along this line, and 

 electricity may be made so cheap that it can be commonly 



