Essays On N Cooking

Essays On N Cooking-38
And yet it must be admitted that there is a serious snag from the foreign visitor’s point of view.

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This technique depends on whether it is steam, water, stock, wine or some other liquid.

The temperature for this kind of method is much lower in between of 60°C to 100°C.

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.

It is commonly said, even by the English themselves, that English cooking is the worst in the world.

It is supposed to be not merely incompetent, but also imitative, and I even read quite recently, in a book by a French writer, the remark: ‘The best English cooking is, of course, simply French cooking.’ Now that is simply not true, as anyone who has lived long abroad will know, there is a whole host of delicacies which it is quite impossible to obtain outside the English-speaking countries.It is not a law of nature that every restaurant in England should be either foreign or bad, and the first step towards an improvement will be a less long-suffering attitude in the British public itself.INTRODUCTION In this assignment I will learn about a few types of cooking method and the arts of seasoning and flavoring.Then a list of puddings that would be interminable if I gave it in full: I will pick out for special mention Christmas pudding, treacle tart and apple dumplings.Then an almost equally long list of cakes: for instance, dark plum cake (such as you used to get at Buzzard’s before the war), short-bread and saffron buns.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.For instance, bread sauce, horse-radish sauce, mint sauce and apple sauce; not to mention redcurrant jelly, which is excellent with mutton as well as with hare, and various kinds of sweet pickle, which we seem to have in greater profusion than most countries. Outside these islands I have never seen a haggis, except one that came out of a tin, nor Dublin prawns, nor Oxford marmalade, nor several other kinds of jam (marrow jam and bramble jelly, for instance), nor sausages of quite the same kind as ours. There are not many of them but I fancy Stilton is the best cheese of its type in the world, with Wensleydale not far behind.English apples are also outstandingly good, particularly the Cox’s Orange Pippin.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.

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