Experimental cookery

7. Repeat 6, but substitute milk for the water. Which mixtures give the best textures? Which are the easiest to prepare and freeze ? Results. Suggestions for Additional Experiments To determine the effect on the texture of Ice cream when a filler Is used. Recipe: Cream yi cup 160 grams Sugar 3 tablespoons 37.5 grams Milk Va cup 80 grams Vanilla J<4 teaspoon a. Add freezing. b. Add Ya beaten egg (12 grams) to the recipe. Scald. Cool, then freeze. To find the effect of aging the cream. Use cream with the same percentage of fat, but have one lot 24 hours older than the other. To find the effect of homogenizing the cream. Use cream of the same per- centage of fat and the same age but have one lot homogenized, the other unhomogenlzed. CHAPTER IV FRUITS AND VEGETABLES Losses in Cooking Vegetables The losses that occur in cooking fruits and vegetables are of three types: first, the losses due to volatile substances ; second, the losses due to the solu- bility of some of the substances of the fruit or the vegetable in water during preparation and cooking, and the discarding of this water; third, the losses due to the destruction of some substances by heating. The volatile loss is composed largely of water but includes some acids and substances that give flavor and odor. The greatest part of the volatile loss can be replaced by the addition of water. The other volatile substances affect the flavor more than the food value and will be considered later. Water in which fruit is soaked and cooked is seldom discarded, so that this type of loss pertains more to the cooking of vegetables. Vegetables contain the following food nutrients: protein, fat, carbohydrates, minerals, and vitamins. Decrease of these nutrients during cooking is due largely to their loss. Vegetables contain little fat, thus fat loss in their cookery is relatively unimportant. The starch from vegetables is insoluble in water. The loss of starch from vegetables occurs when the cell walls are broken by cutting in preparation, disintegration through over-cooking or from abrasion, which may occur in violent boiling and cause the sloughing off of parts of the vegetable near the surface. Nitrogen. The nitrogenous or nitrogen-containing part of fruits and vegetables may be classified for convenience as composed of proteins and non-proteins. The nitrogenous content of vegetables, with the exception of the legumes, is low. The albumins are soluble in water and dilute salt solutions, the globulins in dilute neutral salt solutions. They are both coagulable by heat. Their greatest loss would occur when the vegetable is soaked before cooking, or when cold water is added to the vegetable to start the cooking process. In salted water some of the albumins and globu- lins would be dissolved. McKee and Smith in their investigations of the protein of the cauli- flovv^er found that 68 per cent of the nitrogen of the edible part belongs to constituents soluble in water or dilute salt solution; 12 per cent to compounds soluble in 0.3 per cent sodium hydroxide, but not soluble in water; and 16 per cent to substances insoluble in either water or dilute alkali. Their results show a large proportion of the nitrogen compounds 103 104 FRUITS AND VEGETABLES