Essays On N Cooking

Essays On N Cooking-9
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.

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South of, say, Brussels, I do not imagine that you would succeed in getting hold of a suet pudding.

In French there is not even a word that exactly translates ‘suet’.

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.

If you want, say, a good, rich slice of Yorkshire pudding you are more likely to get it in the poorest English home than in a restaurant, which is where the visitor necessarily eats most of his meals.

It is a fact that restaurants which are distinctively English and which also sell good food are very hard to find.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.No doubt the list could be added to, but here are some of the things that I myself have sought for in foreign countries and failed to find.First of all, kippers, Yorkshire pudding, Devonshire cream, muffins and crumpets.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.And yet it must be admitted that there is a serious snag from the foreign visitor’s point of view.This is, that you practically don’t find good English cooking outside a private house.Also innumerable kinds of biscuit, which exist, of course, elsewhere, but are generally admitted to be better and crisper in England.Then there are the various ways of cooking potatoes that are peculiar to our own country.

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