How to be cook like a pro

By: kayleigh walton | Posted: 01st March 2010

the first time i cooked .. everyone went hungry ...why? well the question should be what had i cooked?

i made a dish out of a recipe book cake i was overjoyed that finally i cooked something but alas when it was over i myself coul not figure out what i had intended to cook.

i figured the art was not to just see the recipe and put in the ingredients but to understand the right time to put in the stuff ...personal touch.

Cooking is the method of preparing food by selecting and combining ingredients using a wide range of tools and methods. In the process, the appearance of the ingredients can change.

Then, too, unless the rice is stirred too much while it is steaming, it will have a better appearance than rice cooked by the other methods. As in the case of boiled rice, steamed rice may be used as the foundation for a variety of dishes and may be served in any meal.White Tea
White tea has the most delicate, sweet taste than the other types of tea. Moreover, it contains the smallest amount of caffeine and the largest amount of antioxidant that help prevent cancer.

I hate washing roasting pans. Cut each potato with the skin on, in half so that you have the largest cut area. Add a little margarine and spread it on the cut side of the potato. Then sprinkle with salt and pepper if you want.

To avoid confusion the night of the event, prepare as much as you can well in advance.

On the day of the affair, allow yourself ample time prior to the event to address final details, organize the menu and prepare for your company.

The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. This renovating material must be supplied through the medium of food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. The great diversity in character of the several tissues of the body, makes it necessary that food should contain a variety of elements, in order that each part may be properly nourished and replenished.

The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.

Fats are found in both animal and vegetable foods. As furnished by nature in nuts, legumes, grains, fruits, and milk, this element is always found in a state of fine subdivision, which condition is the one best adapted to its digestion. The same may be said of the other carbonaceous elements, sugar and starch, neither of which, when used alone, is capable of sustaining life, although when combined in a proper and natural manner with other food elements, they perform a most important part in the nutrition of the body. Grains and milk furnish these elements in abundance. The cellulose, or woody tissue, of vegetables, and the bran of wheat, are examples of indigestible elements, which although they cannot be converted into blood in tissue, serve an important purpose by giving bulk to the food.

The nitrogenous food elements especially nourish the brain, nerves, muscles, and all the more highly vitalized and active tissues of the body, and also serve as a stimulus to tissue change. Hence it may be said that a food deficient in these elements is a particularly poor food.

Such knowledge is of first importance in the education of cooks and housekeepers, since to them falls the selection of the food for the daily needs of the household; and they should not only understand what foods are best suited to supply these needs, but how to combine them in accordance with physiological laws.

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Tags: appearance, confusion, personal touch, dish, cancer, recipe book, right time, dishes, diversity, ample time, antioxidant, salt and pepper, best food, margarine, food and drink, sweet taste, boiled rice, white tea