On food and cooking the science and lore of the kitchen ( PDFDrive ) 555
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cooking vegetables at the boiling point, but
without the necessity of heating a whole pot
of water, exposing the food directly to
turbulent water, and leaching out flavor or
colorornutrients.Itdoesn’tallowthecookto
control saltiness, calcium cross-linking, or
acidity (steam itself is a slightly acid pH 6,
and plant cells and vacuoles are also more
acid than is ideal for chlorophyll); and
evenness of cooking requires that the pieces
be arranged in a single layer, or that the pile
beveryloosetoallowthesteamaccesstoall
food surfaces. Steaming leaves the food
tasting exclusively of its cooked self, though
the steam can also be aromatized by the
inclusionofherbsandspices.
Pressure Cooking Pressure cooking is
sometimesappliedtovegetables,especiallyin
thecanningoflow-acidfoods.Itisessentially
cooking by a combination of boiling water
and steam, except that both are at about
250ºF/120ºC rather than 212ºF/100ºC.
(Enclosing the water in an airtight container
trapsthewatervapor,whichinturnraisesthe
boiling point of the water.) Pressure cooking
heats foods very rapidly, which means that
it’s also very easy to overcook fresh
vegetables. It’s best to follow specialized
recipesclosely.
HotAir,Oil,andRadiation:
Baking,Frying,andGrilling
These“dry”cookingmethodsremove
moisturefromthefoodsurface,thus
concentratingandintensifyingflavor,andcan
heatitabovetheboilingpoint,to
temperaturesthatgeneratethetypicalflavors
andcolorsofthebrowningreactions(p.777).
Baking The hot air in an oven cooks
vegetables and fruits relatively slowly, for
several reasons. First, air is not as dense a
