Browse The Gjenvick-Gjønvik Archives Home Page

Cooking Processes - Twice Cooking

Although this term is not used now, the process is nevertheless largely practiced.  Very tough meat and some fish, also some kinds of game, are said to become improved in flavor by twice cooking, with an interval of one day. 

Indeed, when cooking is performed on a very large scale, most of the dishes served are in a manner twice cooked.  We have two examples to quote, viz.: Biscuits and toast, where this method is employed.  The biscuit is perhaps the oldest example, for "bis" means twice, and "cuit" means baked or cooked, though this word is now but seldom used in the literal sense.

Toast, however, serves as a good example of twice cooking; so do pulled bread and rusks; the latter are known as zwieback in German, which means, twice baked.  In these articles the change to dextrin is more complete than in once baked bread or biscuits and therefore the food becomes more soluble.


Table Talk: The American Authority upon Culinary Topics and Fashions of the Table, Vol. XXVII, 1912, A Series of Articles Published Throughout the Year. Published Monthly by The Arthur H. Crist Co., Cooperstown, NY. A Monthly Magazine Devoted to the Interests of American Housewives, Having special reference to the Improvement of the Table.  Marion Harris Neil, Editor.

Return to Top of Page