The lime in
hard water has a tendency to harden them to the extent that they require
a much longer time to cook than when soft water is used. These
vegetables may be still further softened by the addition of a small
quantity of soda to the water in which they are cooked, but care should
be taken not to use too much soda, as it will injure the flavor. When
soda is used, the vegetable should be parboiled for 10 or 15 minutes in
the soda water and then drained and cooked in fresh water. This method,
of course, does not apply to vegetables that are cooked in soda water to
retain their color.
39. Salt is always added in the cooking of vegetables to season them. In
the use of salt, two important points must be borne in mind: first, that
it has the effect of hardening the tissues of the vegetable in much the
same manner as it hardens the tissues of meat; and, secondly, that it
helps to draw out the flavor of the vegetables. These two facts
determine largely the time for adding the salt. If an old, tough,
winter vegetable is to be prepared, it should be cooked until nearly
soft in water that contains no salt, and the salt should be added just
before the cooking is finished. When it is desired to draw out the
flavor, as, for instance, when vegetables are cooked for soup or stews,
the salt should be supplied when the vegetables are put on to cook.
Young tender vegetables may be cooked in salt water, but as such water
extracts a certain amount of flavor, an effort should be made to use it
in the preparation of stews, sauces, and soups.
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