Van der Marel. The Causes of Hardening of Peas During Boiling. Chemical
Abs. 16: 1116 (1922), from Pharm. Weekblad 59: 89 (1922).
Wheldale, M. The Anthocyanin Pigments of Plants. Cambridge University Press
(1916).
Whittemore, M., and Juschke, B. M. Certain Relationships of Potash Fertiliza-
tion and Varieties of Potatoes to Table Value. Bull. 231. Agri. Expt. Sta.,
Rhode Island (1933).
Williams, K. I. The Chemical Composition of Cooked Vegetables. Ind. Eng.
Chem. 5: 653 (1913).
Willstatter, R. Chlorophyll. J. Am. Chem. Soc. 37: 323. (1915).
Wright, R. C, Peacock, W. M., Whiteman, T. M., and Whiteman, E. M. The
Cooking Quality, Palatability, and Carbohydrate Composition of Potatoes as
Influenced by Storage Temperature. Technical Bull. 507. U. S. Dept. Agri.
(1936).
Zerban, F. W. Relative Importance of Some Coloring Matters in Cane Juices and
Sirups. Ind. Eng. Chem. 12: 744. (1915).
Zerban, F. W. The Role of Oxidases and Iron in the Color Changes of Sugar
Cane Juice. Ind. Eng. Chem. 10: 814. (1918).
FRUITS AND VEGETABLES
Experiment 17.
A. To determine the effect of different methods of cooking on the color of
green vegetables.
Use yi pound (56 grams) of spinach, lettuce, Brussels sprouts, green beans
cut in 1-inch strips, or green asparagus. Use 1 cup of water. Cook 10 to 25
minutes, the time depending upon the vegetable used, but decide upon the
length of time the vegetable is to be cooked before experiments are started.
Save the water left from each experiment to compare for color and flavor.
Notice the texture of the vegetable.
1. Pour boiling water over the vegetable. Cook covered for the length of
time agreed upon.
2. Repeat Al, but cook uncovered.
3. Add salt to the cooking water. Use % teaspoon per cup of water. Cook
uncovered and start in boiling water.
4. Cook uncovered in boiling distilled water.
FRUITS AND VEGETABLES
145
5. Cook uncovered in boiling distilled water to which 1/16 teaspoon of soda
has been added.
6. Cook uncovered in boiling distilled water to which ^ teaspoon of vinegar
has been added.
7. Cook in a steamer.
8. Cook in a pressure cooker, 10 minutes at 15 pounds pressure.
9. Cook in milk.
If desired, some of the cooking water may be tested for iron and phosphates.
In which case is the green color of the vegetable best preserved? Is there
any difference in the texture of the vegetables with soda and with vinegar
added?
Vegetable used:
Time of
cooking
Color of
vegetable
Texture
Color and
amount of
water
Flavor
Results and conclusions.
B. To determine the effect of different methods of cooking on the color of
red vegetables.
Use red cabbage if it can be obtained. If it is not obtainable, use red onions
or beets. Repeat the directions under A for cooking.
Vegetable used:
C. To compare the effect of different methods of cooking on the color of
yellow vegetables.
Use carrots or squash. Repeat the directions under A for cooking. Do not
confuse caramelization of sugar by alkali with pigment change of color.
Vegetable used:
Compare the effect of acid and alkali on the green, red and yellow pigments
found in vegetables. What is the effect of the soda on the texture? Of the
vinegar? Which is the preferable way of cooking each of the different colored
vegetables ?
Experiment 18.
Page 117
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Van der Marel. The Causes of Hardening of Peas During Boiling. Chemical
Abs. 16: 1116 (1922), from Pharm. Weekblad 59: 89 (1922).
Wheldale, M. The Anthocyanin Pigments of Plants. Cambridge University Press
(1916).
Whittemore, M., and Juschke, B. M. Certain Relationships of Potash Fertiliza-
tion and Varieties of Potatoes to Table Value. Bull. 231. Agri. Expt. Sta.,
Rhode Island (1933).
Williams, K. I. The Chemical Composition of Cooked Vegetables. Ind. Eng.
Chem. 5: 653 (1913).
Willstatter, R. Chlorophyll. J. Am. Chem. Soc. 37: 323. (1915).
Wright, R. C, Peacock, W. M., Whiteman, T. M., and Whiteman, E. M. The
Cooking Quality, Palatability, and Carbohydrate Composition of Potatoes as
Influenced by Storage Temperature. Technical Bull. 507. U. S. Dept. Agri.
(1936).
Zerban, F. W. Relative Importance of Some Coloring Matters in Cane Juices and
Sirups. Ind. Eng. Chem. 12: 744. (1915).
Zerban, F. W. The Role of Oxidases and Iron in the Color Changes of Sugar
Cane Juice. Ind. Eng. Chem. 10: 814. (1918).
FRUITS AND VEGETABLES
Experiment 17.
A. To determine the effect of different methods of cooking on the color of
green vegetables.
Use yi pound (56 grams) of spinach, lettuce, Brussels sprouts, green beans
cut in 1-inch strips, or green asparagus. Use 1 cup of water. Cook 10 to 25
minutes, the time depending upon the vegetable used, but decide upon the
length of time the vegetable is to be cooked before experiments are started.
Save the water left from each experiment to compare for color and flavor.
Notice the texture of the vegetable.
1. Pour boiling water over the vegetable. Cook covered for the length of
time agreed upon.
2. Repeat Al, but cook uncovered.
3. Add salt to the cooking water. Use % teaspoon per cup of water. Cook
uncovered and start in boiling water.
4. Cook uncovered in boiling distilled water.
FRUITS AND VEGETABLES
145
5. Cook uncovered in boiling distilled water to which 1/16 teaspoon of soda
has been added.
6. Cook uncovered in boiling distilled water to which ^ teaspoon of vinegar
has been added.
7. Cook in a steamer.
8. Cook in a pressure cooker, 10 minutes at 15 pounds pressure.
9. Cook in milk.
If desired, some of the cooking water may be tested for iron and phosphates.
In which case is the green color of the vegetable best preserved? Is there
any difference in the texture of the vegetables with soda and with vinegar
added?
Vegetable used:
Time of
cooking
Color of
vegetable
Texture
Color and
amount of
water
Flavor
Results and conclusions.
B. To determine the effect of different methods of cooking on the color of
red vegetables.
Use red cabbage if it can be obtained. If it is not obtainable, use red onions
or beets. Repeat the directions under A for cooking.
Vegetable used:
C. To compare the effect of different methods of cooking on the color of
yellow vegetables.
Use carrots or squash. Repeat the directions under A for cooking. Do not
confuse caramelization of sugar by alkali with pigment change of color.
Vegetable used:
Compare the effect of acid and alkali on the green, red and yellow pigments
found in vegetables. What is the effect of the soda on the texture? Of the
vinegar? Which is the preferable way of cooking each of the different colored
vegetables ?
Experiment 18.