Texture

Eggs beaten once are stiff, beaten a thousand times are soft. Kidneys cooked for an hour are tough; after a day they become tender.

The Merit of each dish lies two-thirds in its flavour and one-third in its texture. The latter is an inescapable quality of the food, whether good or bad. So it must be controlled. The texture of each ingredient is sensed by the tongue, the teeth and the throat. It depends on the cutting of the ingredients, the addition or omission of salt and water, and the method of cooking.