Applying the Heat

The object of cooking is, to put it in its lowest terms, to bring about a transformation in food which would offend were it presented in its natural state. The alteration of taste and texture, the transformation of what is by nature tough into something tender, the development of a crude taste into a delicate flavour, are the result of chemical changes brought about by the application of heat, in the form of grilling, roasting before the fire, baking in the oven, immersion in boiling water or hot fat, and similar processes.