Experimental cookery

Use 34 pound (112 grams) of shredded cabbage for each experiment. Should a difference be made in the time for winter and spring cabbage? Have the water boiling when the cabbage is added. The amount of water will need to be increased in each experiment as the time of cooking is increased. 1. Cook 5 to 7 minutes in a small quantity of water. Try to have nearly all the water evaporated at the end of the cooking period. 2. Repeat Bl, but cook 8 to 10 minutes. 3. Repeat Bl, but cook 25 to 30 minutes. Add boiling water if necessary to finish the cooking. Compare the flavor and color with those of the cabbage cooked a shorter period. 4. To a cup of boiling milk add ^ pound of finely shredded cabbage. Cook 5 to 7 minutes. Use a pan of at least a quart capacity, for milk boils over readily. Compare flavor and color with Bl and B2. 5. Repeat B4, but cook 15 minutes. C. The quantity of water left at the end of the cooking period. 1. Repeat the first two experiments under B, but have about ^ cup of water left at the end of the cooking period. Drain and save cooking water. How does the quantity of water compare with the measure of the vegetable? Compare the flavor with that of vegetables from above experiments. 2. Repeat CI, but have about ^ cup of water left at the end of the cooking period. Compare the flavor of the cooking waters. 3. Repeat B and C with Brussels sprouts, cauliflower, and white onions. 4. If the water you use is alkaline in reaction, repeat CI or C2, using dis- tilled water and cauliflower or white onions. 5. Cook % pound of peas, asparagus, carrots, or other vegetables until tender, {a) Have the water evaporated at end of cooking period, {b) Have about y^ cup of water left, {c) Have about ^ cup of water left, {d) Cook in 1 cup of milk. Time of cooking Quantity of water left Texture Color Fh Results and conclusions. What is the efl[ect of long cooking on strong-flavored vegetables? Are some vegetables often over-cooked? Is cabbage sometimes cooked longer than 25 to 30 minutes? Name several strong-flavored vegetables. Do cabbage and cauli- flower turn a brownish red unless cooked too long? Do onions become stronger in flavor with longer cooking? What length of time of cooking produces the best-flavored product for onions, cauliflower, and the other vegetables used? With which vegetables would you have considerable water left at the end of the cooking period? Would the age of the vegetable, that is, young or old carrots, turnips, etc., make any difference in the quantity of water that is desirable to be left at the end of the cooking period? With which would you 148 FRUITS AND VEGETABLES evaporate the water? Would you increase the water proportionately for a larger quantity of vegetable? Do vegetables like cabbage and onions lose juice during cooking that adds to the cooking liquid? What is the percentage of water found in some common vegetables? Is the flavor of the vegetables cooked in milk as strong as when cooked in water? Do any of the vegetables curdle the milk? Which ones? (See chapter on milk.) What is the effect on the color of white vegetables of cooking in alkaline water? In distilled water? Experiment 20. To determine the comparative losses in cooking vegetables by different methods.