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Good Humour, Good Health

5 bytes removed, 08:48, 27 September 2020
<mobileonly>[[File:Dietetyka EN.png|thumb|upright=1.3|Humoral complexions of selected foodstuffs]]</mobileonly>
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.
<nomobile>[[File:Barbieri, Paolo Antonio - The Spice Shop - 1637.jpg|thumb|left|Remember to grind your ingredients very finely and mix them thoroughly for their humoral properties to cancel each other out.]]</nomobile>

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