Cooking Processes and Their Effects
Food may be cooked by boiling, roasting, baking, steaming, stewing, grilling, frying, braising, poaching and cooking in stoneware. There are different methods of bringing the necessary heat to bear upon the articles to be cooked.
- Simmering versus Boiling
- Oven Roasting
- Dry Frying
- Fats For Frying
- Twice Cooking
- Chafing Dish Cookery
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.
Fannie Merritt Farmer, The Boston Cooking-school Cook Book, Revised Edition, Boston: Little, Brown, and Company (1912)