The art of the cook is displayed by the proper choice
of utensils, or, if utensils are limited, by varying the
time of the process or by the addition of more water
for different purposes. Where long cooking is neces-
sary choose deep utensils, reserving the shallow ones
for the occasions when haste is essential.
The use of a cover serves several purposes ; it pro-
tects the food in the kettle from foreign matter from
outside, it aids in retaining the heat, and prevents the
loss of water to some extent, as much of the steani
condenses and runs backs
COOKING IN WATER.
23
Even without a thermometer it is evident that water
cannot be made as hot as fat, for a potato, a bit of meat,
or a lump of dough might be cooked in water indefinite-
ly without assuming the brown color which would
come to any one of these articles in hot fat.
By observation also, we might discover that, however
rapidly the water in a kettle boils, potatoes or other
foods do not cook more quickly. In the same way we
should find that absolute boiling or bubbling of the
water was not necessary in order to cook some foods.
Through such observation and experience certain
common laws of cooking have been established and
these have been verified and explained by the experi-
ments of modern scientists. The temperature of the
water should be adapted to the type of food material
to be cooked in it. Vegetables containing woody fibre
to be softened require the boiling-point, while meats
and eggs, of different composition, will cook more per-
fectly at a lower temperature. To extract juices and
flavors of meats and vegetables to the fullest degree
divide the substance finely to expose as much surface as
possible to the action of the water and let that be cold.
Soak first, then heat the whole slowly and hold below
the boiling point till the end is gained.
When water is used only for the purpose of convey-
ing heat let it be boiling hot when the food is put into
it. Even then some of the solids in the food will be dis-
solved in the water and lost unless it be used. In some
cases, as in strong flavored vegetables, this may be a
Temperature
in Cooking-
Cooking
with Water
24 PRINCIPLES OP COOKERY.
desirable loss. Mediums like hot fat, a thick syrup, or
a gravy in which water is thickened with flour, by
their density prevent loss of shape and flavor in the
articles cooked in them. Rapid boiling in water tends
to disintegrate foods. Meats are cooked to rags,
potatoes become a soggy paste, and no intensity of heat
is gained.
A Double-Boiler — an Invention of Count
Rumford.
stewing Stewing implies moist heat, a sort of sweating
process. Boiling requires much water, at its highest
temperature ; stewing is done with little water at a heat
sufficient to soften the substance, but considerably be-
low the boiling point. Hence boiling is more applica-
ble to vegetables and stewing to animal foods.
Braising Braising and fricasseeing and pot roasting are com-
binations of broiling or frying and stewing. Sections
of meat are first browned to secure a good flavor and
then stewed until tender in broth or gravy.
The
COOKING IN WATER. 25
Water is a restless substance and is constantly escap-
ing from the surface of our foods while they are being
cooked. Keep the water in the right place, is a watch-
word against many of the difficulties that arise in
cookery.
Page 10
Presented as published in 1910. 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
The art of the cook is displayed by the proper choice of utensils, or, if utensils are limited, by varying the time of the process or by the addition of more water for different purposes. Where long cooking is necessary choose deep utensils, reserving the shallow ones for the occasions when haste is essential.
The use of a cover serves several purposes ; it protects the food in the kettle from foreign matter from outside, it aids in retaining the heat, and prevents the loss of water to some extent, as much of the steam condenses and runs back
COOKING IN WATER.
Even without a thermometer it is evident that water cannot be made as hot as fat, for a potato, a bit of meat, or a lump of dough might be cooked in water indefinitely without assuming the brown color which would come to any one of these articles in hot fat.
By observation also, we might discover that, however rapidly the water in a kettle boils, potatoes or other foods do not cook more quickly. In the same way we should find that absolute boiling or bubbling of the water was not necessary in order to cook some foods.
Through such observation and experience certain common laws of cooking have been established and these have been verified and explained by the experiments of modern scientists. The temperature of the water should be adapted to the type of food material to be cooked in it. Vegetables containing woody fibre to be softened require the boiling-point, while meats and eggs, of different composition, will cook more perfectly at a lower temperature. To extract juices and flavors of meats and vegetables to the fullest degree divide the substance finely to expose as much surface as possible to the action of the water and let that be cold. Soak first, then heat the whole slowly and hold below the boiling point till the end is gained.
When water is used only for the purpose of conveying heat let it be boiling hot when the food is put into it. Even then some of the solids in the food will be dissolved in the water and lost unless it be used. In some cases, as in strong flavored vegetables, this may be a
Temperature in Cooking-
Cooking with Water
desirable loss. Mediums like hot fat, a thick syrup, or a gravy in which water is thickened with flour, by their density prevent loss of shape and flavor in the articles cooked in them. Rapid boiling in water tends to disintegrate foods. Meats are cooked to rags, potatoes become a soggy paste, and no intensity of heat is gained.
A Double-Boiler — an Invention of Count Rumford.
stewing Stewing implies moist heat, a sort of sweating
process. Boiling requires much water, at its highest temperature ; stewing is done with little water at a heat sufficient to soften the substance, but considerably below the boiling point. Hence boiling is more applicable to vegetables and stewing to animal foods.
Braising Braising and fricasseeing and pot roasting are combinations of broiling or frying and stewing. Sections of meat are first browned to secure a good flavor and then stewed until tender in broth or gravy.
The
COOKING IN WATER. 25
Water is a restless substance and is constantly escaping from the surface of our foods while they are being cooked. Keep the water in the right place, is a watchword against many of the difficulties that arise in cookery.