Saving Money On Kitchenware: How To Buy Pre-owned Cookware

Saving Money On Kitchenware: How To Buy Pre-owned Cookware And Not Get Ripped Off In The Process

In the 21st century, the typical family finds itself living on a pretty tight and restricted budget. People simply do not have a great deal of money to spend — even when it comes to making the purchase of cookware, kitchenware, and appliances for the home kitchen. Perhaps you are the head of a family that works very hard to make ends meet. In that regard, you likely have found yourself searching for ways in which you can save money on the basic necessities that you need for your home — including such items as cookware and kitchenware.

One way in which you can end up saving some money on cookware and kitchenware is through the purchase of pre-owned products and merchandise. With this in mind, there are some tips and pointers that you need to keep in mind to make certain that you do not get ripped off or burned on your purchase of pre-owned cookware and kitchenware.

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In this day and age, a great resource for pre-owned merchandise is the Internet and World Wide Web. This holds true even if you are looking for cookware and kitchenware items that have been pre-owned. One type of website venue that you will want to visit in your online search for pre-owned cookware or kitchenware is a reputable auction site. Keep in mind that reference has been made to reputable Internet auction site.

Unfortunately, in the 21st century, there are some disreputable operators on the Net that have set up less than reliable auction sites. Therefore, if you are considering the purchase of pre-owned cookware and kitchenware from an auction site on the Net, make very certain that you access only an auction site that has established a reputation for fair dealing, reliability and honesty.

In addition to the Internet, garage sales can be a perfect source for pre-owned cookware and kitchenware. You do need to keep in mind that many women and men and pretty intense about their garage sale shopping. Therefore, if you are interested in making the purchase of pre-owned cookware or kitchenware from garage sales, you need to plan on hitting to road in search of garage sales early in the morning. In most instances, the best merchandise available at garages sales ends up being sold very early on during the course of the day.

FLAVOR AS THE GUIDING PRINCIPLE

FLAVOR AS THE GUIDING PRINCIPLE.

"Cookery is an art which almost more than any other has civilized mankind," as President E. B. Tylor[120] of the British Anthropological Association has truly said.

Before breakfast in the garden

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Nor is it only an art; it is also a science—or rather, it is becoming a science. From time immemorial cooks have, by instinct or accident, often done the right thing; but in the absence of a guiding principle, scientifically formulated, they have much more frequently made a mess of it.

There are four reasons for cooking food: to sterilize it; to make it more nutritious; to make it more easily digestible; and to improve or vary its Flavor.

Cooking destroys the germs of typhoid and other diseases which may lurk in food products, and it also retards the general decomposition which may result in ptomaine poisoning.

It has long been believed that raw or semi-raw meat is more nutritious than meat which has been moderately cooked; but this is not true. It is true, on the other hand, that in the ordinary methods of cooking there is often a considerable loss of nutriment. The United States Department of Agriculture has had a number of experiments made to place this question on a scientific basis.[5] Much remains to be done, but in the end it will doubtless be found that there is no appreciable loss if French methods are followed.

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That cooking makes most foods more digestible it is needless to prove. Even fruits which taste better raw, digest more readily when cooked. A great many persons who cannot, for instance, eat apples, find them not only agreeable but easily assimilated and most beneficial to health when stewed or baked. Cereals (particularly oatmeal) and many vegetables and meats need cooking—sometimes hours of it to make them easy to masticate and digest.

The main object of cooking, however, is to preserve and develop the countless savors latent in good raw material, to combine them or to add others where the material is deficient in natural Flavor.

This is the guiding principle to the science of cookery. Strange to say, there are cook books in which the word Flavor is not to be found! The recipes given in such books may be correct, but to follow them mechanically is like playing the notes of a piano piece without knowing anything about expression marks. Flavor is the soul of food as expression is the soul of music.

Born cooks know this instinctively and act on it. But cooks can also be made. Tremendous improvement could be effected in our kitchens in a short time by attending to the elements of the Science of Savory Cooking, long since discovered, but usually ignored.

Much has been written about the wastefulness in our households. A French family, we have been told a[122] thousand times, could live on what is thrown away in an American kitchen. True; but as long as we enjoy our present national prosperity this waste is a far less deplorable matter than the criminal way in which ignorant or careless persons habitually denature our best food materials by allowing the healthful Flavors to escape during the process of cooking.