Changes

But that's not all yet. You can modify the natural humoral complexion of a given ingredient by giving it an appropriate the right thermal treatment. I suppose you won't be surprised to learn that roasting and baking makes things not only ''hotter'', but also ''drier''; frying ''dries'' them out, but to a lesser degree; and boiling adds ''moisture'' to your dish. This is why beef is good for boiling or stewing, but never for roasting, while pork – to the contrary – is good for the grill or the spit, but not for the pot. Veggies and fruits are for the most part so ''cold'' that you should almost never eat them raw; even lettuce should be at least scalded with boiling water before serving.