Essays On N Cooking

Essays On N Cooking-63
We are not likely to succeed in attracting tourists while England is thought of as a country of bad food and unintelligible by-laws.At present one cannot do much about it, but sooner or later rationing will come to an end, and then will be the moment for our national cookery to revive.Still, if there is anything quite as good as the soft part of the crust from an English cottage loaf (how soon shall we be seeing cottage loaves again? No doubt some of the things I have named above could be obtained in continental Europe, just as it is possible in London to obtain vodka or bird’s nest soup.

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Both of these are due of fanatical minorities who will need a lot of quelling, including extensive legislation.

But there is one point on which public opinion could bring about a rapid change for the better: I mean cooking.

And it is far better to cook new potatoes in the English way — that is, boiled with mint and then served with a little melted butter or margarine — than to fry them as is done in most countries.

Then there are the various sauces peculiar to England.

The French, also, never use mint in cookery and do not use black currants except as a basis of a drink.

It will be seen that we have no cause to be ashamed of our cookery, so far as originality goes or so far as the ingredients go.There are two major types of cooking method which is Moist Heat Method and Dry Heat Method.Moist Heat Method refers to a technique that involve of liquid in cooking food.Pubs, as a rule, sell no food at all, other than potato crisps and tasteless sandwiches.The expensive restaurants and hotels almost all imitate French cookery and write their menus in French, while if you want a good cheap meal you gravitate naturally towards a Greek, Italian or Chinese restaurant.For instance, bread sauce, horse-radish sauce, mint sauce and apple sauce; not to mention redcurrant jelly, which is excellent with mutton as well as with hare, and various kinds of sweet pickle, which we seem to have in greater profusion than most countries. Outside these islands I have never seen a haggis, except one that came out of a tin, nor Dublin prawns, nor Oxford marmalade, nor several other kinds of jam (marrow jam and bramble jelly, for instance), nor sausages of quite the same kind as ours. There are not many of them but I fancy Stilton is the best cheese of its type in the world, with Wensleydale not far behind.English apples are also outstandingly good, particularly the Cox’s Orange Pippin.Where else do you see potatoes roasted under the joint, which is far and away the best way of cooking them?Or the delicious potato cakes that you get in the north of England?It is not a law of nature that every restaurant in England should be either foreign or bad, and the first step towards an improvement will be a less long-suffering attitude in the British public itself.INTRODUCTION In this assignment I will learn about a few types of cooking method and the arts of seasoning and flavoring.


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