fragrance
of cookery, and the
piquancy
of taste. The French are perfect masters of the use of the Stewpan. And we shall find that, as all cookery is but an aid to digestion, the operations of the Stewpan resemble the action of the stomach very closely. The stomach is a close sac, in which solids and fluids are mixed together, macerated in the gastric juice, and dissolved by the aid of heat and motion, occasioned by the continual contractions and relaxations of the coats of the stomach during the action of digestion. This is more closely resembled by the process of stewing than by any other of our culinary methods.
1032. Various Processes of Cooking
1033. Utility of the Kitchen
"In the hands of an expert cook," says Majendie, "alimentary substances are made almost entirely to change their nature, their form, consistence, odour, savour, colour, chemical composition, &c.; everything is so modified, that it is often impossible for the most exquisite sense of taste to recognise the substance which makes up the basis of certain dishes. The greatest utility of the kitchen consists in making the food agreeable to the senses, and rendering it easy of digestion."