सुन्दर गीत!Cooking hints---for home makers

 

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Sunday, August 22, 2021

 

Cooking hints---for home makers

 

 

Every home maker knows that the well being of her family is in her hands. 

Her menu may make or mar her husband’s ambition as a provider. 

Her happiness in marriage may be in direct ratio to what she knows about

foods and how she employs that knowledge.

Every home maker knows that the well being of her family is in her hands. 

Her menu may make or mar her husband’s ambition as a provider. 

Her happiness in marriage may be in direct ratio to what she knows about

foods and how she employs that knowledge.

 

 

Home-maker can preserve the greater part of the precious vitamins and minerals of the food stuffs.  Here are some useful points for home maker.

n  Vegetables to be cooked should be washed and chilled.  The chilling prevents the enzymes from causing deterioration of vitamins during preparation.

n  No vegetables should be peeled unless it is so old that the peeling is tough and unpalatable.  In most root vegetables, the largest amount of minerals is directly under the skin, and these are lost if the food is pared.

n  Soaking must be avoided if taste and nutritive values are to be preserved.

n  If vegetables must be prepared several hours prior to cooking, they should be placed in a plastic bag and kept in the refrigerator without water.

n  Potatoes for mashing and apples for sauce should be steamed in the peeling and then seen through a pureer or ricer.

n  Temperature below the boiling point - accelerates enzyme action.  The greatest destruction of vitamins, therefore, occurs between the time food is first  put on the heat and the time when it reaches the boiling point.  This period should be shortened as much as possible.  As soon as the boiling point is reached, the enzymes are destroyed, and the vitamin loss is decreased.

n  A desirable method of cooking must three qualifications; first the food must be rapidly heated: second the cooking time must be the shortest possible, and third, little or no water must be used.

n  Of all cooking equipment now in use, utensils which allow quick steaming are perhaps the most desirable.  In this method, air is replaced by steam, the initial heating is rapid, little or no water is used and the cooking time is short.

n  Shred or snitzel the vegetables and cook them in small pots, covered to prevent air from getting in and steam from escaping.  Keeping air out prevents the destruction of vitamins which distributes the heat from the bottom to the sides and lid.  The vegetables do not burn and you can cook with little or no water.

n  Never, never throw away any liquid in which vegetables have been cooked.  It contains many vitamins and minerals.

n  Examine your recipes critically, and if they do not respect the above rules of modern cookery either improve them or discard them.  Beware of any recipe which advises either soaking or parboiling and discarding the water.  Never use soda in cooking vegetables or in your baking .  if a slow method of cooking is recommended, substitute a faster one whenever possible.  Above all else, do not over cook.

n  The health of your family is in direct proportion to the soundness of your cooking methods.

xoxo