Home › CHAPTER XI › CHAPTER XI: Vegetables

CHAPTER XI: Vegetables

TEMPERATURE OF WATER IN WHICH VEGETABLES ARE SET TO COOK All vegetables are set to cook in water that is boiling at the time they are put into it.

All wilted vegetables should be revived in cold water before cooking. All dried vegetables should be soaked in cold water several hours, or over night, before cooking.

A knowledge of the composition of a vegetable gives the key to the way in which it is to be treated during the cooking.

COMPOUNDS IN VEGETABLES Starch is the dominant principle in most vegetables, though protein, sugar, fat, mineral matter and water (one or all) are combined with the starch. In some vegetables the starch is largely in the form of cellulose or woody tissue, but, in whatever form it may be, starch must be thoroughly cooked or it is unwholesome.

Vegetables containing a good proportion of starch, sugar or fat have a corresponding high food value, and in selecting food supplies are classed by themselves. Green vegetables and all those deficient in the above compounds are eaten for flavor and variety as also to secure bulk in food so necessary for perfect elimination of waste products. Whatever the vegetable may be, the cooking is to be carried out in a manner to retain the particular compound which makes it valuable.