no loss by solution, and protects flavor. Such
vegetables as potatoes, squash, cucumbers,
and tomatoes lend themselves readily to
baking. They contain enough water to form
steam and keep them moist, and their skins
hold in the steam as it forms. Other vege¬
tables can be baked successfully in a covered
casserole. The cover can be adjusted at the
end of the cooking period to allow excess
water to evaporate and flavor to develop
from browning. A moderate oven (350° to
400° F.) which allows a gradual penetration
of heat is best for baking most vegetables,
either in the skin or in a casserole.
Steaming is the second-best method for
cooking vegetables, from the viewpoint of
retention of nutrients and flavor. The loss of
soluble nutrients is less than in boiling, and
the vegetable retains its original shape and
color. Steaming is a good method for cook¬
ing carrots, squash, beets, parsnips, sweet
potatoes, wax beans, and many other vege¬
tables. The exceptions are vegetables con¬
taining green pigment; but some of these,
spinach, for example, and other thin green
leaves, may be prepared by steaming if too
large quantities are not cooked at one time.
Steamed vegetables may be salted either at
the beginning of the cooking or just before
they are served.
Steaming under pressure, as in the pres¬
sure sauce pan, shortens markedly the cook¬
ing time of vegetables. A minimum of added
water is required. When the directions of the
manufacturer are carefully followed, the
cooked product is of good texture and flavor,
and vitamin losses are kept to a minimum.
Boiling is the most common method of
cooking vegetables. The food value of
boiled vegetables can be conserved when the
cooking process is managed properly. Vege¬
tables such as cabbage, turnips, onions, cauli¬
flower, brussels sprouts, and rutabagas should
be boiled gently with only enough water to
cover. Green vegetables should be cooked
[78]
with a very small amount of boiling water.
Cover until the vegetable is heated through;
then remove the cover to permit the volatile
acids to escape. This helps to preserve the
color of green leafy vegetables, peas, and
beans. In cooking vegetables the color of
which is not easily affected, such as yellow and
white vegetables, nutritive losses may be pre¬
vented by using a minimum of water and by
leaving the cover on to prevent evaporation
and loss of flavor. Salt is added before cook¬
ing. Any left-over stock should be served
with the vegetable or utilized in sauces or
soups.
A so-called "waterless method” of cooking
vegetables has been advocated in recent
years, and special utensils for cooking by this
method are sold. These utensils are for top-
of-the-stove cookery. They are heavy in
order to hold and distribute the heat and are
provided with tight-fitting covers to prevent
loss of steam during cooking. Any heavy
utensil made of a material which holds the
heat can be used successfully in waterless
cookery. Low heat is used and just enough
boiling water is added to prevent burning
until the juices in the vegetable form steam.
This method is especially useful for watery
vegetables, but any vegetable can be cooked
in this way if a small amount of water is
added at the beginning.
Page 71
Presented as published in 1935. 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
no loss by solution, and protects flavor. Such vegetables as potatoes, squash, cucumbers, and tomatoes lend themselves readily to baking. They contain enough water to form steam and keep them moist, and their skins hold in the steam as it forms. Other vegetables can be baked successfully in a covered casserole. The cover can be adjusted at the end of the cooking period to allow excess water to evaporate and flavor to develop from browning. A moderate oven (350° to 400° F.) which allows a gradual penetration of heat is best for baking most vegetables, either in the skin or in a casserole.
Steaming is the second-best method for cooking vegetables, from the viewpoint of retention of nutrients and flavor. The loss of soluble nutrients is less than in boiling, and the vegetable retains its original shape and color. Steaming is a good method for cooking carrots, squash, beets, parsnips, sweet potatoes, wax beans, and many other Vegetables. The exceptions are vegetables con¬ taining green pigment; but some of these, spinach, for example, and other thin green leaves, may be prepared by steaming if too large quantities are not cooked at one time. Steamed vegetables may be salted either at the beginning of the cooking or just before they are served.
Steaming under pressure, as in the pres¬ sure saucepan, shortens markedly the cook¬ ing time of vegetables. A minimum of added water is required. When the directions of the manufacturer are carefully followed, the cooked product is of good texture and flavor, and vitamin losses are kept to a minimum.
Boiling is the most common method of cooking vegetables. The food value of boiled vegetables can be conserved when the cooking process is managed properly. vegetables such as cabbage, turnips, onions, cauli¬ flower, brussels sprouts, and rutabagas should be boiled gently with only enough water to cover. Green vegetables should be cooked
[78]
with a very small amount of boiling water. Cover until the vegetable is heated through; then remove the cover to permit the volatile acids to escape. This helps to preserve the color of green leafy vegetables, peas, and beans. In cooking vegetables the color of which is not easily affected, such as yellow and white vegetables, nutritive losses may be pre¬ vented by using a minimum of water and by leaving the cover on to prevent evaporation and loss of flavor. Salt is added before cooking. Any left-over stock should be served with the vegetable or utilized in sauces or soups.
A so-called "waterless method” of cooking vegetables has been advocated in recent years, and special utensils for cooking by this method are sold. These utensils are for top-of-the-stove cookery. They are heavy in order to hold and distribute the heat and are provided with tight-fitting covers to prevent loss of steam during cooking. Any heavy utensil made of a material which holds the heat can be used successfully in waterless cookery. Low heat is used and just enough boiling water is added to prevent burning until the juices in the vegetable form steam. This method is especially useful for watery vegetables, but any vegetable can be cooked in this way if a small amount of water is added at the beginning.