Culinary Chemistry

<p>The following pages are intended to exhibit a popular view of the philosophy of cookery to enable the reader to understand the chemical principles by means of which alimentary substances are rendered palatable and nutritious. The subject may appear frivolous; but let it be remembered that it is by the application of the principles of philosophy to the ordinary affairs of life that science diffuses her benefits and perfects her claim to the gratitude of mankind.</p><p> </p><p>The art of preparing good and wholesome food is undoubtedly a branch of chemistry; the kitchen is a chemical laboratory; all the processes employed for rendering alimentary substances fit for human sustenance are chemical processes; and much waste of the materials as well as labour to the parties might often be spared were those who practise this art made acquainted with some simple chemical truths which invariably would lead to certain results.</p><p> </p><p>I have in the first place premised as introductory to what follows some general observations on the various kinds of alimentary substances commonly used for food; in which I have noticed their chemical constitution and comparative nutritive qualities.</p><p> </p><p>After these preliminary statements I have proceeded to explain the summary processes of the culinary art as practised in the English kitchen to render obvious the chemical effects produced by the operations of roasting boiling stewing broiling frying and other means employed for dressing food.</p><p> </p><p>I have given concise but accurate directions for preparing good and wholesome pickles and other condiments employed in domestic economy. I have pointed out the rules to be attended to in the art of conserving recent fruits and other vegetable substances in the state of what are called preserves marmalades fruit jams and jellies to enable the reader to prepare those kinds of comfitures with economy and success.</p><p> </p><p>I have given concise directions for preserving butcher's meat fish and fowl after being cooked to render them fit for sea store or domestic use at a future time. I have stated the most approved processes for curing bacon hams smoked beef and salted fish; to which I have added instructions for the choice of butcher's meat and the best methods of constructing pantries larders and meat safes.</p><p> </p><p>I have pointed out the loss of weight which different kinds of meat suffers in the usual operations of cooking. I have described the most approved methods for preserving recently gathered fruits in their natural state as nearly as possible with directions for constructing fruit rooms and the circumstances to be attended to in storing esculent roots and other vegetables.</p><p> </p><p>I have animadverted on certain material errors sometimes committed through ignorance or negligence in the preparation of food and various delicacies of the table; and I have also given hints that will be found useful with regard to the practice of making tea and coffee.</p><p> </p><p>And lastly I have made some remarks on the construction of kitchen fire-places to which I have added designs exhibiting the most approved cooking apparatus calculated for the use of private families or public establishments. In resuming the whole I have endeavoured (and I hope with some degree of success) to communicate to those to whom the superintendance of a family is entrusted such useful culinary information as may lead to beneficial consequences.</p>