The Chemistry of Flesh Foods and Their Losses on Cooking

The results of this very practical investigation will be of great interest to many people outside the medical profession, as well as to those within it. There are fashions in cooking, and these fashions are often engineered by persons commercially interested in the sale of cooking apparatus. Also in connection with cooking there are many ' old wives' tales', which have been blindly accepted by succeeding generations of housewives; such traditions usually have a sound foundation, but sometimes conditions have so altered that they are no longer applicable. An unprejudiced investigation of this kind is therefore very welcome. The enquiry was a limited one: it was confined entirely to flesh foods and mainly to beef and fish. It was a purely chemical investigation, only proteins, fats, carbohydrates, salts, and water being taken into consideration. The question of vitamins was not within the scope of the enquiry. Naturally, we cannot detail the results of these