Masters's results with legumes. Masters, using London tap water
(temporary hardness 12 parts per 100,000 parts of water and permanent
hardness 5 parts per 100,000 parts of water) and cooking butter beans,
found that soaking made little difference in time required for cooking,
but that soaking with sodium bicarbonate in the soaking water did shorten
the cooking time. Distilled water gave a shorter cooking time than tap
water. Masters also determined the soaking and cooking losses of total
solids. It is interesting to note that soaking with soda in the water gave
not only a shorter cooking period, but also a slightly decreased loss of
total solids. However, there was only a very slight difference. This was
with the percentage of soda that she considered to give the best cooking
results, 1 per cent (equivalent to about ^ teaspoon of soda per cup of
water). With larger amounts of soda than 1 per cent, greater losses due
to disintegration of the beans occurred. With a small amount, 0.25 per
CLASS RESULTS WITH NAVY BEANS 139
cent, the cooking time was shortened but the total loss of solids was slightly-
higher than for the other methods of cooking. Losses were also high when
large amounts of soda were used in the soaking instead of the cooking
water. When other types of beans were substituted for the butter beans,
the results were similar, although the cooking time might be longer or
shorter according to the nature of the beans, and the cooking losses higher
or lower, varying with the thickness of the skins of the beans. The loss of
solids during cooking of the butter beans was about 10.5 to 11 per cent
if beans were not soaked. If beans were soaked before cooking the total
loss was about 12.5 per cent.
One of the methods recommended by Masters for cooking beans is to
add soda to the soaking water and salt to the cooking water. She found
that discarding the soaking water gave no greater cooking losses than when
it was retained and the beans cooked in the water in which they were
soaked.
Class results with navy beans. The experimental class results for
several years at Iowa State College show that, although some navy beans
cook in a very short time, the majority require about the same time, which
is close to the average given in the following tables. Some require longer
cooking. To show this the minimum and maximum time as well as the
average are given in the tables. The beans were washed and added to 1 pint
of boiling water. If the water evaporated to dryness, boiling water was
added. The soaked beans stood over night, usually 15 to 24 hours. All the
figures are for 15 or more tests. The water is quite hard, averaging about
340 parts of carbonate per million parts of water. The mineral content
as carbonate is as follows:
CaCOs 240 parts per million parts of water.
MgCOs 100 parts per million parts of water.
Page 112
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Masters's results with legumes. Masters, using London tap water
(temporary hardness 12 parts per 100,000 parts of water and permanent
hardness 5 parts per 100,000 parts of water) and cooking butter beans,
found that soaking made little difference in time required for cooking,
but that soaking with sodium bicarbonate in the soaking water did shorten
the cooking time. Distilled water gave a shorter cooking time than tap
water. Masters also determined the soaking and cooking losses of total
solids. It is interesting to note that soaking with soda in the water gave
not only a shorter cooking period, but also a slightly decreased loss of
total solids. However, there was only a very slight difference. This was
with the percentage of soda that she considered to give the best cooking
results, 1 per cent (equivalent to about ^ teaspoon of soda per cup of
water). With larger amounts of soda than 1 per cent, greater losses due
to disintegration of the beans occurred. With a small amount, 0.25 per
CLASS RESULTS WITH NAVY BEANS 139
cent, the cooking time was shortened but the total loss of solids was slightly-
higher than for the other methods of cooking. Losses were also high when
large amounts of soda were used in the soaking instead of the cooking
water. When other types of beans were substituted for the butter beans,
the results were similar, although the cooking time might be longer or
shorter according to the nature of the beans, and the cooking losses higher
or lower, varying with the thickness of the skins of the beans. The loss of
solids during cooking of the butter beans was about 10.5 to 11 per cent
if beans were not soaked. If beans were soaked before cooking the total
loss was about 12.5 per cent.
One of the methods recommended by Masters for cooking beans is to
add soda to the soaking water and salt to the cooking water. She found
that discarding the soaking water gave no greater cooking losses than when
it was retained and the beans cooked in the water in which they were
soaked.
Class results with navy beans. The experimental class results for
several years at Iowa State College show that, although some navy beans
cook in a very short time, the majority require about the same time, which
is close to the average given in the following tables. Some require longer
cooking. To show this the minimum and maximum time as well as the
average are given in the tables. The beans were washed and added to 1 pint
of boiling water. If the water evaporated to dryness, boiling water was
added. The soaked beans stood over night, usually 15 to 24 hours. All the
figures are for 15 or more tests. The water is quite hard, averaging about
340 parts of carbonate per million parts of water. The mineral content
as carbonate is as follows:
CaCOs 240 parts per million parts of water.
MgCOs 100 parts per million parts of water.