The Cooking Of Food
Mrs Beeton is far more than just a source of recipes… her book was a go to guide for the housewives and house managers of yesteryear who found themselves without a mentor or guidance in 19th Century England. Some of the information contained within her guide is as relevant today as it was when it was originally published back in 1863 for the first time.
Getting to the essence of cooking, her ability to communicate the very base of how we cook food has helped me to have a few lightbulb moments already. Suddenly the mystery surrounding the making of gravy has disappeared for me and I’m currently in the process of experimenting with making a childhood favourite, crumpets.
In a nutshell you can boil it down to literally being two methods of cooking food, in water or in fat either of which will be in the food or supplied as a cooking medium. Now I’ve tried and tried to think of something that is outside this definition but I’m yet to come up with something…can you think of a method of cooking that defies this definition?
What is your favourite method of cooking your food?
- Slow Roasting or Pot Roasting
- Grilling (or Broiling)
For me I love most forms of cooking, each bringing out the best of the food as is appropriate to the flavours that I am craving. At the moment that means bring on the slow roasting and the braises.
Stay tuned for more gems shared from this month’s book of choice for The Cookbook Guru; Mrs Beeton’s Book of Good Housekeeping (also known as Everyday Cookery)
* this informatoin has come from the 1973 version of Mrs Beeton’s Everyday Cookery.