Now that cooking is cool again, this generation may soon surpass
their parents in the kitchen.

Cooking time is influenced by the type, size, and shape of the food,
the degree of intended doneness, the initial temperature of the food
and the oven, the idiosyncrasies of your particular stove, the
presence of other items you are cooking concomitantly, opening the
oven door, and the cooking vessel. Learning to cook will save you a
ton of money, yes, because it's much cheaper to cook at home from
basic ingredients. Like painting or dancing or a perfect tennis
serve, cooking can be one of the most fulfilling of outlets for
creative energy.

We know many of you already are fine cooks. Cook what you like, and
think whichever thoughts you want to. Yes, you have to practice
cooking skills. But just like you learned the lyrics to your
favourite song or how to shoot a left-handed layup, you can learn to
cook three basic pasta sauces and how to cut up onions and thicken
soup and fillet a fish -- basic techniques you can apply to hundreds of
dishes.

In this part, we'll investigate whether raw food is or is not more
nutritious than cooked food. This will involve the following
considerations: What is the effect of cooking on
digestibility of various foods. Hence, it is necessary to
investigate the effects of cooking on digestibility. We'll see that
there is no general rule, and that there are many examples of foods
for which cooking improves digestibility, and many examples for which
it does not. "One of the main arguments of raw versus low-
temperature cooking is that heating above 104°F (40°C) results in
progressive enzyme damage; hence, even if you steam your vegetables,
your food is dead". It is well-known that cooking may result in some
vitamin and mineral losses. We conclude that cooking does not
represent huge nutritional losses, but of course, when the choice is
given, it is best to eat raw whatever is palatable in that form, and
to cook as little as possible when heating is necessary to improve
digestibility or to improve taste.

Foods can cook in their own natural juices, so that vitamins and
minerals are retained. The rule of thumb among foodservice
professionals is that foods should stay in the temperature range of
40 to 140 degrees as briefly as possible, because bacteria thrive in
this so-called "danger zone".

Few people in the US could agree on which foods are traditional
American cooking. For instance, bold flavors, a variety of spices
and hearty portions epitomize Louisiana dishes such as gumbo,
jambalaya, and red beans and rice prepared foods, Jan, 2005 by Bill
Hahne. To understand the cuisine of Louisiana, try to visualize a
huge cooking pot simmering with foods from France, Portugal, Spain,
Mexico, the Caribbean and even from the American Choctaw Indians,
being stirred up with soul. Much has already been said and written
about Creole and Cajun foods, the major cuisines of Louisiana.

Our cooking is as diverse as our population. But healthy cooking
isn't about subtracting from your recipes. Healthy cooking is about
good recipes that give you the maximum nutritional value for the
calories you're eating.

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