Kitchen Cooking PLR Articles
It is a mistake to suppose that any room, however small and unpleasantly situated, is “good enough” for a kitchen. This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other department depend so greatly the health and comfort of the family as upon those involved in this ‘household workshop’. These 17 articles go into depth about how you can use your kitchen to the utmost advantage. From recipes to the very science of cooking, these articles are what you need when it comes to utilizing your kitchen to the best of your ability.
Kitchen Cooking PLR Articles Titles:
ABC OF SOUP MAKING
BARLEY, THE NUTRITIOUS GRAIN
CEREALS AND THEIR PREPARATION
CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT
COOKING OF GRAINS
DIFFERENT WAYS TO COOK RICE
FIVE FISH SOUPS
HYGIENE OF DIGESTION
IMPORTANCE OF FOOD ELEMENTS
MOUTH-WATERING LOBSTER RECIPES
NINE SALMON RECIPES
PREPARE AND COOK MACARONI
THE CHEMISTRY AND ECONOMY OF SOUP-MAKING
THE PRINCIPLES OF SCIENTIFIC COOKERY
WHAT MAKES AN IDEAL KITCHEN
Kitchen Cooking PLR Articles Samples:
It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. Proper cookery renders good food material more digestible. When scientifically done, cooking changes each of the food elements, with the exception of fats, in much the same manner as do the digestive juices, and at the same time it breaks up the food by dissolving the soluble portions, so that its elements are more readily acted upon by the digestive fluids. Cookery, however, often fails to attain the desired end; and the best material is rendered useless and unwholesome by a improper preparation.
Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.
Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used for food both in the unground state and in various forms of mill products.
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