The Reason Why in Roasting, Boiling, Baking and Stewing—How to Fry,
Braise, Grill, etc., and Use of Condiments and Seasoning.
Every one likes to know the “reason why” any particular method is
recommended or pursued, and if we cannot give the correct scientific
explanation of any process used in the kitchen we can at least give the
reason for its being followed. And once we know the reason for a method
we are independent of any necessity for slavish following of other
directions, because success or failure will be the result of right or
wrong in the method, not of a defect in the recipe.
For instance: The principle of Roasting is that of cooking by radiated
heat; Baking is a combination of radiated with air-conducted heat.
Hence roasting is done before an open fire and baking is done in an
oven.