Cooking is an art that must be learned according to correct principles. People who are well versed in food preparation should not need medication. The meat of animals is made up of fibers. These fibers are surrounded by connective tissue that is tough. Cooking softens and breaks down these tissues, making it easier for digestive juices to penetrate and dissolve them. That’s what the right kitchen does. Poor cooking usually makes the meat indigestible.

The simpler the cooking, the more digestible the food will be. Flavors develop in the process, but these are hidden if the meats are heavily seasoned.

The various ways to cook meat include the following:

Boiled: When meats are boiled they lose muscle sugar, flavoring extracts, organic acids, gelatin, mineral materials and soluble albumin. That is, they lose flavor and nutrition. Therefore, the liquid in which they are cooked should be used. The correct way to boil meat is to submerge it in boiling water. Let the water boil vigorously for ten to fifteen minutes. This will roll up the outside of the meat piece. Then lower the water temperature to about 180 degrees F. and cook until it suits your taste. If it is boiled at high temperature for a long time, it hardens, because the albumen curdles completely.

The salts draw the water out of the meat. So none of it should be used on the boil. The meat must be cooked in running water without adding anything. Vegetables and grains should not be added. All meats contain some fat, and this enters the water and acts on vegetables and starches, making them indigestible. Season the meat after it is cooked or, better yet, have everyone season it to their liking after serving.

Meats that are to be boiled should never be soaked, because cold water dissolves some of the salts and some of the nutrients. It’s best to just wash the meat if it doesn’t look fresh and clean enough to attract the eye, which it always should be.

· Stew: If the meat is to be stewed, cut into small pieces and stew or simmer at a temperature of about 180 degrees F. until tender. Must be butler in running water. If you want a meat and vegetable stew, stew the vegetables on one plate and the meat on another. When both are ready, mix both together. Cooking it like this makes a stew that will not “repeat” if it is eaten well. Food should taste while you eat it, not after.

Broths: If a broth is desired, select lean meat. Either you grind it or chop it fine. There is no harm in soaking meat in cold water, as long as the water is used to make the broth. Do not use condiments. Let it stew or simmer at about 180 degrees F. until the strength of the meat is largely in the water. When the broth is ready, set it aside to cool. Then remove all the fat and heat it and use it. A pound of lean meat will make a quarter of fairly strong broth.

Grilled: Cut meat to desired thickness. It is then placed near an intense fire, turning from time to time, until it is done. But be careful not to burn the meat. An ordinary steak should be grilled for about 10 minutes. The time may depend on the thickness of the cut and whether you want rare, medium, or well done.

Steak topped with onions is a favorite dish, but it’s not a good way to prepare either the onions or the steak. A better way is to grill both the steak and the onions, or grill the steak, slice the onions about a half to three-quarters of an inch thick, add a little water, and bake. Steak and onions prepared this way are tasty and easy to digest.

· Grilling: Grilling is similar to grilling, that is, cooking a piece of meat in front of an open fire. But in the roast, a large part of the meat is used and, therefore, it takes more time to do it.

Bake: When baking, place the meat in a closed oven. Most so-called roast meats are baked. The oven should be very hot for the first 10 to 15 minutes, around 400 degrees F. This heat will seal the outside of the meat pretty well. Then reduce the heat to 260 degrees F. Keeping it at a high temperature will produce a tough piece of meat. The length of time the meat should be in the oven depends on the size of the piece of meat and how well done you want it to be. While some of the juices are baked and some of the fat escapes. About every fifteen minutes, whisk the meat with its own juices. And a few minutes before taking the meat out of the oven, it can be sprinkled with a small amount of salt, and the same can be done with grilled and roasted meats before they are cooked.

Steaming: Steaming is a great way to cook, in the sense that none of its nutritional value will be lost. Put the meat in the steamer and let it rest until done. Cheaper, tougher cuts of meat, which are just as good as more expensive ones and often taste better, can become very tender by steaming. Resistant birds can be treated in the same way. A great way to cook an old chicken or turkey is to steam them until tender and then put them in a hot oven for a few minutes to brown. Some birds are so tough that they cannot be made edible by boiling or baking, but steaming does not make them tough.

Choking: This is a modification of cooking. You can smother any kind of meat, but it’s especially good for chickens. Take a young bird, separate it at the joints, put it in a pan and add a pint of boiling water. And if a chicken is lean, put it in a little butter, but if it’s fat, don’t use butter. Then cover the pan tightly and place it in the oven and let it bake. A chicken that weighs two and a half pounds dressed will require baking for one hour and fifteen minutes. You should keep the lid on the baking sheet until the chicken is done, you shouldn’t lift it even once. The sauce (basically the juices that drip from cooking the meats) will be found in the pan.

· Frying is an objectionable method of cooking. It is generally held that when high temperature fat is introduced into meat, it becomes very indigestible. And in fact, the crust that forms on the outside of the meat cannot be digested. It is crazy to prepare food in a way that is harmful to the body. However, there is a way to use a frying pan so that you practically do not hurt yourself. Oil the pan very lightly, just enough to keep the meat from sticking. Put the pan very hot and place the meat in it. Turn meat frequently. French fries can be cooked this way with good results. The same goes for steaks and chops.

Finally, you should strive to avoid greasy cooking. It is an abomination that kills thousands of people annually.