COOKING

Why we cook our food?.While some of all classes of food may be eaten raw, yet we have gradually come to submit most of our foods to the heat of a fire, in various ways, this process in known as cooking. This is does in three ways : by making it taste better, by softening it so as to make it more easily masticated and by sterilizing it, or destroying and gems or animal parasites which may be in it. Cooking improve the taste of food. It may seem almost absurd to regard changing the taste of a food as sufficient importance to justify the expense and trouble of a long process like cooking.Cooking makes food easier to chew and digest. The second importance use of cooking is that it makes food both easier to masticate and easier to digest. As we have seen, it burst the little coverings of the starchy grains, and makes the tough fibres of grains and roots chips and brittle, as is well illustrated in the soft, mealy textured of a baked potato, and in the crispness of parched wheat of corn.It coagulates or curdles, the jelly like pulp of meat, and the gummy white of the egg, and the sticky gluten of wheat flour, so that they can be ground into tiny pieces between the teeth.