The scraping can be accomplished more
easily if the vegetables are first plunged into boiling water for a few
minutes and then dipped into cold water.
When entire heads of such vegetables as cabbage, cauliflower, Brussels
sprouts, etc. are to be cooked, they should be soaked, head down, for at
least 1/2 hour in salted water made by adding 1 teaspoon-full of salt to
1 quart of water. This is done in order to remove any bugs or worms that
may be lodged in the head. The correct proportion of salt is an
important detail of this process, for if salt water that is too strong
is used, it will kill the bugs or worms and they will remain in the
head. 34. METHODS OF COOKING APPLIED TO VEGETABLES.--The usual methods
of cooking applied to vegetables are boiling, steaming, baking, stewing,
frying, sauteing, broiling, and roasting. Which one of these to select
depends, of course, on the particular kind of vegetable that is to be
cooked and the result that is desired, but, if possible, an effort
should be made to select an economical method. Starchy vegetables, such
as Irish and sweet potatoes, beans, etc., develop a more delicious
flavor when they are baked than when they are cooked by any other method
of preparation. Steaming is an excellent means of preparing vegetables
that must be cooked by moist heat, especially when it is desired that no
soluble material be lost, as is often the case in boiling. Frying and
sauteing, when applied to vegetables, usually produce a delicious
flavor, but often render the vegetables decidedly indigestible.
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