: - .

hom

Simple

Kitclien

Experiments

Learning Science with

Everyday Foods

Muriel Mandell
Illustrated by Frances Zweifel

GOODWill PUBLISHING HOUSE

8-3, Rattan Jyoti, 18 Rajendra Place,
New Delhi - 110008 (INDIA)

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CONTENTS

Muriel Mandell

Ail Rights Reserved

This special low priced Indian reprint is published by

arrangement with Sterling Publishing Company, Inc.
New York, U.S.A.

No part of this publication may be reproduced; stored in a

retrieval system or transmitted in any form or by any means,
mechanical, photocopying or otherwise without the prior
written permission of the publisher.

$ 5.95

Price in U.S.A.
Price in India

RS . 60.00

Published in India by :

GOODWILL PUBLISHING HOUSE

B-3, Rattan Jyoti, 18 Rajendra Place,
New Delhi - 110 008 (INDIA)
Phone : 5750801, 5755519
Fax : 91-11-5763428

Printed at :
KUMAR OFFSET, New Delhi

AHA" Ll-91 :NO G3:lS0 d . ~

' puo~ unO)! OSd 1U n-600Zl rr -ns 1 :'-~::--;;'"
nor-600Zl60I /lO- (S 1'1

Before You Begin

1. Food for Thought

Mapping Your Tongue Tasting '
Nose Some Like It Hot \
ber Too Many Potato Chips~ 01
Which Boils Faster-Salted or P
What Pot? Poached Egg Fn:
Versus the Sweet Stuff Freezi:J
Sugar
The Candy Trap
T

2. Green Broccoli and Other Y{

The Vegetable Game
How t o
Storing Carrots
No Way to T:
Taming an Onion
Taking .
of a Potato!
Potato Race
tato
Why Do Some Vegetable :
100
Keeping of the Green
Feeling Rotten!
Cold or Ho
Lid On
There Must Be a B
Colorful Carrot
Making Be&.:i
Tough Cook, Tender Beans
Beans

'lHUOlll

CONTENTS

, e:i

c ed Indian reprint is published by

Sterling Publishing Company, Inc.

: .:G tion may be reproduced; stored in a

. -2 '1 smitted in any form or by any means,
- ~ c ::: l'n g or otherwise without the prior
:: ":;-3 publisher.

~. 5.95
:; s eO,DD

rSHING HOUSE

:;.e. e - j;2 Place

-J

Before You Begin

1. Food for Thought

6
Mapping Your Tongue Tasting Through Your
Nose Some Like It Hot Wilting a Cucum
ber Too Many Potato Chips! Too Salty!
Which Boils Faster-Salted or Plain Water?
What Pot? Poached Egg Physics Salt
Versus the Sweet Stuff Freezing Salt and
Sugar The Candy Trap
The Cookie Test

2. Green Broccoli and Other Vegetables

28
The Vegetable Game How to Feed Celery
Storing Carrots No Way to Treat a Lettuce
Taming an Onion Taking the Starch Out
of a Potato! Potato Race Milking a Po
tato
Why Do Some Vegetables Smell Bad?
Keeping of the Green
Looking Good but
Feeling Rotten! Cold or Hot Keeping a
Lid On There Must Be a Better Way!
Colorful Carrot Making Beans User-Friendly
Tough Cook, Tender Beans Sprouting
Beans

3. Fruit of the Vine and Other Places

64
Bite or Bake? Bursting an Apple Apple
in the Cookie Jar One End Is Sweeter!
How to Ripen a Fruit Getting Juice from a
Lemon Rescuing an Apple Not in the
Refrigerator Powerful Pineapple Currying
Flavor with a Lime How to Make Vinegar
4. Grain: The Staff of Life
82
What Is Toast? Science for Breakfast
Why Not Eat Flour Raw? Popping Popcorn
Gluten: The Sticky Story Popovers: Gluten
in Action Hidden Sugar The Sugar
Eater Alice's Magic Pill Just Right
The Pizza Test About Baking Soda About
Baking Powder ' Powder Versus Soda
Trapped Bubbles: Pancakes Model Muffins
Weather and Cookies
5. Making Food Last
112
Hocus-Pocus-Raisins Freezing Herbs To
Freeze or Not to Freeze Preserving a Pear
Little Miss Muffet
Glossary

125

Index

127

BEFORE YOU BEG ]

."
,,'1'

,~

.;""

~
~

What makes us hungry or thirsty?

ways boil at the same temperature?
called a fruit? Is a raw carrot tE: ,
cooked one? Why do we cry when V; c
These are a few of the questions :1
in this book will answer. We'll be
carbon, hydrogen, oxygen, nitrogen. !
sulphur-the elements that play a
the chemistry of the kitchen. They 03
up the food we eat: carbohydrates sud
starches; fats and oils; proteins 5
eggs; and water.
When we cook, we're actually prej
compounds in a form our body can '.l
enough good taste so that we're wil j
This book will help you discover bi
the why of doing this. The eating ~
It is always a good idea to rea
section of an experiment and to g
ment and the ingredients listed
may be able to find a substitute ~"
item. But you don't want to h aYt
middle of the experiment. Also re2. :
section and follow the directions
not get the best results. When y
sharp tool or a stove for an exper'
that's the rule in your house.
5

e Vine and Other Places

64
Bursting an Apple Apple
Jar
One End Is Sweeter!
~ Fruit Getting Juice from a
.ng an Apple Not in the
Powerful Pineapple Currying
-JUe How to Make Vinegar

Staff of Life
82
Science for Breakfast
Raw? Popping Popcorn
3ticky Story Popovers: Gluten
-lidden Sugar The Sugar
~'5 }'lagic Pill Just Right
About
About Baking Soda
Powder Versus Soda
3: Pancakes
Model Muffins
:!":Jes

P Last
':E:rlS

F:-eeze

;-E et

112
Freezing Herbs To

Preserving a Pear

125
127

BEFORE YOU BEGIN

What makes us hungry or thirsty? Does water al

ways boil at the same temperature? Why is a tomato
called a fruit? Is a raw carrot healthier than a
cooked one? Why do we cry when we peel an onion?
These are a few of the questions the experiments
in this book will answer. We'll be working with
carbon, hydrogen, oxygen, nitrogen, phosphorus and
sulphur-the elements that play a leading role in
the chemistry of the kitchen. They combine. to make
up the food we eat: carbohydrates such as sugars and
starches; fats and oils; proteins such as meat and
eggs; and water.
When we cook, we're actually preparing chemical
compounds in a form our body can use safely-with
enough good taste so that we're willing to eat them.
This book will help you discover both the how and
the why of doing this. The eating is a bonus!
It is always a good idea to read the "you need"
section of an experiment and to gather the equip
ment and the ingredients listed before you start. You
may be able to find a substitute for an unavailable
item. But you don't want to have to stop in the
middle of the experiment. Also read the "what to do"
section and follow the directions carefully or you may
not get the best results. When you need to use a
sharp tool or a stove for an experiment, do get help if
that's the rule in your house.
S

I. FOOD FOR

ABOUT HUNGER AND )

THOUGHT

COOKING

oo

oo

""ITH

CHEMISTRY

(:)

Why do we cook? First of all, to make :1

and safe. But we also cook for other ref'...5
to make food tasty so that we will enjo:
satisfy our hunger. But what makes ill
Chemicals in the body-in our blO<Xi,
hormones and our nervous system
nals, sensations such as stomach mo
these signals reach the brain, it reco",_
need for food.
Our sense of hunger and satisfacti,
enced by other things. Sometimes w
food when we don't need it. Maybe w
our favorite food, or because we
something and think food will makil
Or maybe we eat just because e\-"
eating. Sometimes, too, we refuse f
we need it-perhaps because we are
or afraid we'll gain weight. Somet
enough because we don't like the
looks of a particular food.
r.

What makes us hungry? Why do salted potato chips

make us thirsty? How does the temperature of food
affect its taste? What does salt do in the pot- and in
our bodies? Is it better to use honey than sugar? And
more.
6

FOOD FOR

ABOUT HUNGER AND FOOD

THOUGHT

COOKING

c:

~~

oo

oC)

~
-~

.'

-.L ungry? Why do salted potato chips

How does the temperature of food
,-nat does salt do in the pot-and in
oeeter to use honey than sugar? And

vvlTH

Why do we cook? First of all, to make food digestible

and safe. But we also cook for other reasons. We cook
to make food tasty so that we will enjoy eating as we
satisfy our hunger. But what makes us feel hungry?
Chemicals in the body-in our blood, our digestive
hormones and our nervous system-all give us sig
nals, sensations such as stomach movements. When
these signals reach the brain, it recognizes them as a
need for food.
Our sense of hunger and satisfaction is also influ
enced by other things. Sometimes we want and eat
food when we don't need it. Maybe we eat because it's
our favorite food, or because we are upset about
something and think food will make us feel better.
Or maybe we eat just because everybody else is
eating. Sometimes, too, we refuse food even though
we need it-perhaps because we are sick or worried
or afraid we'll gain weight. Sometimes, we don't eat
enough because we don't like the taste or smell or
looks of a particular food.
7

Mapping Your Tongue

Then rinse your mouth with cold

tongue and repeat the process with -.
solutions.

What happens:
You probably sense saltiness and s'
the tip of your tongue. Many people I
most at the back of the tongue ana i
sides.
Several hundred tiny bumps on the surface and
under the tongue help us experience various tastes.

You need:
water

4 cotton swabs or

2 tsp salt
2 tsp sugar

toothpicks with paper

towels
paper towels
paper and pencil

aspInn
2 tsp lemon juice
4 small cups or glasses

Why:

The sensation of taste arises fror.-.

clusters of cells (the epitheliads ) t he?
in the small bumps (the papilla
upper surface.
The taste buds in these areas
ings that respond strongly to eac~
and they send their messages on :
~
: ~ .- ~

;' .

What to do:
Place two ounces of water in each cup.
Th #1, add two teaspoons of salt. To #2 add two
teaspoons of sugar. Break up an aspirin in a spoon
and add it to #3. To #4, add two teaspoons of lemon
JUIce.
Wipe off your tongue with the paper towel or a
tissue to get rid of saliva. Dip the cotton swab into
#1 (the salty solution). Shake off any drops of liquid
and touch the swab to the middle, edges, and back of
your tongue. Where was the sensation of saltiness
strongest? On which part of your tongue? Write
down each answer as you test.
S

~~

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Mapping Your Tongue

Then rinse your mouth with cold water. Dry your

tongue and repeat the process with the three other
solutions.

What happens:
You probably sense saltiness and sweetness best at
the tip of your tongue. Many people taste bitterness
most at the back of the tongue and sourness at the
sides.
red tiny bumps on the surface and
gue help us experience various tastes.

ce
-- glasses

4 cotton swabs or
toothpicks with paper
towels
paper towels
paper and pencil

of water in each cup.

: ;.\'0 teaspoons of salt. To #2 add two
g ar. Break up an aspirin in a spoon
~3 . To #4, add two teaspoons of lemon
50

Why:
The sensation of taste arises from the activity of
clusters of cells (the epitheliads ) that are embedded
in the small bwnps (the papillae) on the tongue's
upper surface.
The taste buds in these areas contain nerve end
ings that respond strongly to each par ticular taste,
and they send their messages on to the brain.
@D

"g

,~

~~J, .~ ~
.;fl

r tongue with the paper towel or a

. . of saliva. Dip the cotton swab into

lution J. Shake off any drops of liquid

".'.-a b to the middle, edges, and back of

1-:ere was the sensation of saltiness

';;hich part of your tongue? Write

: Er 33 you test.
9

Tasting Through Your Nose

Some Like It Hot

The smell of a food is as important as its taste! In

fact, its smell actually influences how it tastes! If you
doubt it, try this experiment.

Believe it or not, the temperature of food

taste!

You need:

You need:

a small peeled potato

2 spoons

a small peeled apple

a grater

What to do:
Grate part of a peeled potato and put it on a spoon.
Grate an equal amount of a peeled apple ana put it
on a second spoon.
Close your eyes and mix up the spoons so that
you're not sure which is which.
Hold your nose and
taste each of the foods.

a
a
a
a

glass of cold water with V2 teaspoon o.

glass of cold water with V2 teaspoon 0
glass of cold water with the juice of h
food thermometer (optional)
>-'>.~~: . ..

~
"

~
..

.---

~...-~~-'-,
.

Why:
The nose shares the airway (the pharynx) with the
mouth. Therefore, we smell and taste food at the
same time.
Only salty, sweet, bitter and sour are pure tastes.
Other "tastes" are combinations of taste and odor.
Without the help of your nose, you may not be able to
tell what you are eating.

10

-'~?~

. "..,
~

-~
~

What happens:
You will have trouble
telling which is which!

" " j I~

~
-.~

What to do:

Taste the cold salty water. Let it staTIc

for an hour or so until it is at room
Taste it again. Then heat it slightly 81J
Bring the salty water to a boil. Let and taste it again.
Repeat the process with the sug
finally with the lemonade.

What happens:
The salty water tastes saltier at roo
than at the other temperatures. The
tastes sweetest and the lemonade
they are just slightly warm.

ng Through Your Nose

a food is as important as its taste! In
-ctually influences how it tastes! If you
: hj s experiment.

Some Like It Hot

Believe it or not, the temperature of food affects the
taste!

You need:
potato

a small peeled apple

a grater

a
a
a
a

glass of cold water with \/2 teaspoon of salt

glass of cold water with \/2 teaspoon of sugar
glass of cold water with the juice of half a lemon
food thermometer (optional)

c. peeled potato and put it on a spoon.

~~ amount of a peeled apple ana put it
n.

,:.yes and mix up the spoons so that

:- -,;,-hich is which.
5<2 and
- t fo ods.

'."
03
~

"'-i/tb~
-"''-d';'~:;-

-:-:.;;.

'- :h e airway (the pharynx) with the

~ v;e smell and taste food at the
- -: . bitter and sour are pure tastes.

'=" combinations of taste and odor.

: your nose, you may not be able to

ee:mg.

'.~

.":.~.

'~~f' ~(~~j}jXft
. -- .....

~;:iliD~
~

ble

\,-hich l

/f.

,..,v.' .

~s :

./,,_.,

What to do:

,,'

'e,:.:;:,.:;;,'

..~.

-.

w.ti~~

:0

Taste the cold salty water. Let it stand on the table

for an hour or so until it is at room temperature.
Taste it again. Then heat it slightly and taste again.
Bring the salty water to a boil. Let it cool slightly
and taste it again.
Repeat the process with the sugary water and
finally with the lemonade.

What happens:
The salty water tastes saltier at room temperature
than at the other temperatures. The sugary water
tastes sweetest and the lemonade most sour when
they are just slightly warm.
11

Why:
The temperature at which tastes are strongest
ranges from 72 to 105F (22 to 40C). Salty and
bitter tastes are stronger at the lower range, which is
room temperature. Sweet and sour tastes are stron
ger at the upper part of the range.
If food is really hot or cold, it is hard to taste it.
The receptor molecules on the tongue can't easily
capture the food molecules. Ice cream makers, for
instance, have to use twice as much sugar as they
would if the ice cream were served at room
temperature.
However, whatever the temperature, we' are all
much more sensitive to bitter tastes than any others.
Certain substances can make a taste stronger- or
get rid of it altogether. The cynarin in artichokes, for
instance, makes everything taste sweet. It blocks the
other tastes. MSG (monosodium glutamaie), used in
some Chinese restaurants, makes salty and bitter
tastes stronger.

Wilting a Cucumber
Though our bodies need the two minercL.3
and chloride) that salt provides, too mue..
too much of the foods preserved by salt health problems.
Salt is powerful! Let's look at its e:J
vegetable.

You need:
cucumber or lettuce

salt

What to do:
Cut off two or three slices of cucumber :
several leaves of lettuce. Salt them an '
stand.

<>" ~ ~

What

~appens~.:
-~ ;t.,i

They W l l t . " , , ' ~'

- /~ ,

- (. :>~

- -~ i_: -:-\
'- _c,,~ _-:,_?:' _>_ ) -i_
" "
~
,
~ _
>,
~

--

-i\
r

'

Why:
The salt draws the water out of the
vegetable.
The same thing happens to our body":;
eat too much salt and the amount of SUI...
fluid surrounding the cells is too high. T
cells don't function properly.
Salt is an essential part of blood ane
fluids. But when we eat too much of :'
water and potassium are drawn from the
This may cause high blood presEw'c
damage.
12

Wilting a Cucumber
~ature at which tastes are strongest

72 to 105F (22 to 40C). Salty and

are stronger at the lower range, which is
rature. Sweet and sour tastes are stron
,pper part of the range.
really hot or cold, it is hard to taste it.
t molecules on the tongue can't easily
food molecules. Ice cream makers, for
toe to use twice as much sugar as they
1e
ice cream were served at room
I

,\-hatever the temperature, we' are all

nsitive to bitter tastes than any others.
bstances can make a taste stronger-or
t ogether. The cynarin in artichokes, for
es everything taste sweet. It blocks the
_.ISG (monosod ium glutamate), used in
I.' restaurants, makes salty and bitter

Though our bodies need the two minerals (sodium

and chloride) that salt provides, too much salt-and
too much of the foods preserved by salt-can cause
health problems.
Salt is powerful! Let's look at its effect on a
vegetable.

You need:
cucumber or lettuce

salt

What to do:
Cut off two or three slices of cucumber or tear off
several leaves of lettuce. Salt them and let them
stand.

What happens:
They wilt!

~r.

~
~"
Why:
The salt draws the water out of the cells of the
vegetable.
The same thing happens to our body's cells if we
eat too much salt and the amount of sodium in the
fluid surrounding the cells is too high. The "wilted"
cells don't function properly.
Salt is an essential part of blood and other body
fluids. But when we eat too much of it, too much
water and potassium are drawn from the body's cells.
This may cause high blood pressure or kidney
damage.
13

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Too Many Potato Chips!

Here is one way the body keeps us from getting too

high a concentration of salt.

You need:
a salt pretzel or several potato chips

What to do:
Eat a salt pretzel or three or four salted potato chips.

What happens:

WATER, WATER-EVERY T

It was once believed that athletes c"::;

should never drink water after workiI:E
today we know it's important for the._
plenty of water before and after th e~: I
and even during the competition or 2
lasts long.
Not drinking enough water c
athlete to lose the race, miss the hootl
catch. If their muscles don't have eItC
they feel weak and tired.
Although salt is lost along with 5
amount is less than the amount of s
blood. That means that we need to rE-'~
water than salt when we sweat a ~=
tell us that the safest way to replaCE
is with plain water.
~\
/
I

You will need to take a drink of water!

~f!h

Why:
You want extra water to dilute the extra salt you
have eaten. Thirst keeps the body functioning by
making sure it doesn't have too high a concentration
of salt.
When there is too great a concentration of sodium
and potassium in our body fluids , the hypothalamus
(a part of the brain located near its base) triggers a
feeling of thirst.
An increased concentration of sodium also can be
caused when we perspire. You may have heard that
you should eat salt when you're sweating, but that's a
mistake. Your impulse-to drink water-is right.

14

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, : ~5 5879 Email: cse@cseindia.org

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00

Many Potato Chips!

WATER, WATER-EVERY TIME

way the body keeps us from getting too

:entration of salt.

reI

or several potato chips

10:
:r etzel or three or four salted potato chips.

pens:

It was once believed that athletes and dancers

should never drink water after working out. But
today we know it's important for them to drink
plenty of water before and after they perform
and even during the competition or game if it .
lasts long.
Not drinking enough water can cause an
athlete to lose the race, miss the hoop, drop the
catch. If their muscles don't have enough water,
they feel weak and tired.
Although salt is lost along with sweat, the
amount is less than the amount of salt in the
blood. That means that we need to replace more
water than salt when we sweat a lot. Doctors
tell us that the safest way to replace lost sweat
is with plain water.

le d to take a drink of water!

'xtra water to dilute the extra salt you

Thirst keeps the body functioning by

E' it doesn't have too high a concentration

ire is too great a concentration of sodium

~m in our body fluids, the hypothalamus
e brain located near its base) triggers a
irst.
ed concentration of sodium also can be
I we perspire. You may have heard that
at salt when you're sweating, but that's a
Lr impulse- to drink water-is right.

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15

Too Salty!

WATCH THAT SALT SHAKER

Besides sprinkling on too much salt, what makes

food taste too salty?

You need:
salt

water

2 pots

What to do:
Add two tablespoons of salt to two cups of water. Stir
and pour half into one pot and half into the other.
Boil the water in the first pot for 20 minutes. Boil
the water in the second pot for 10 minutes. Let them
cool and taste each one.

What happens:
The first will taste much saltier than the second.

Why:
After the boiling starts, the water turns into water
vapor, an invisible gas; and escapes into the air
(evaporates ). Continued boiling does not raise the
temperature. It just speeds up evaporation.
The longer the salted water boils, the more water
evaporates ' and the saltier the remaining water
r:-..
~'\
("":I
tastes.
); p"l

,< \

~~.
: ' ,
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. :~:~~S: ! ~

...". ,"" <' ",,:;,'.,

:~ ~ . ~ .

A.~'"

~s,~

~
16

., ,: ,;, :\~

",

..:,:,. ;~"

Food tastes most salty at room tem~

When we season hot food such as pot.a:
that is going to be eaten cold, we can
salt, knowing that it will taste saltier w:
eat it. When we're salting cold food that
to be reheated later, we can use a Ii
salt than our taste tells us-or better : ;.
until after we heat it and salt it then.

Too Salty!

WATCH THAT SALT SHAKER

'inkling on too much salt, what makes

0 0 salty?

water

2 pots

0:

lespoons of salt to two cups of water. Stir

tlf into one pot and half into the other.
'ater in the first pot for 20 minutes. Boil
the second pot for 10 minutes. Let them
te each one.

Food tastes most salty at room temperature.

When we season hot food such as potato salad
that is going to be eaten cold, we can use less
salt, knowing that it will taste saltier when we
eat it. When we're salting cold food that is going
to be reheated later, we can use a little more
salt than our taste tells us-or better still, wait
until after we heat it and salt it then.

ens:
I taste much saltier than the second.

~
-. ,:~,~.

17

Which Boils Faster-Salted

or Plain Water?

What Pot?
Does it matter what size pot we cook in'?

What effect does salt have when you boil water?

You need:

You need:

,1

2 small pots half full

of cold water

2 T salt

tall, narrow pot

a short, wide

-'2 eups of water

\Vhat to do:

Pour a ('up of water into each pot. Place "- -,

:he stove over a medium flame.

. ,~; -

!!11.
'-.
~I .~ ~:~

~;;:'.1t
Add two tablespoons of salt to one of the pots of cold

water. Don't add anything to the other pot. Heat both

pots on the stove. Which one starts to boil first?

What to do:

~f ? ?
' -~c~

What happens:

The pot without the salt boils first!

,.......

'j

Why:

The point at which a substance changes from a

liquid to a gas is called the boiling point.

The more salt in water, the higher the temperature

must be for the' water to boil. Salt molecules turn
to gas at much higher temperatures than water
molecules.
So we add salt to cold water if we want our food to
cook faster since it will be cooking at a higher
temperature. Spaghetti and other pastas, for in
stance, cook well in vigorously boiling salted water.
The difference in temperature between salted and
unsalted water can be important when were cooking
sauces and custards that call for exact temperature
or timing.
18

P-"45!lqnd

";:ooon-flTIaa .1\a,

\Vhat happens:

The water in the short pot boils

first~

\Vhy:

There is less atmosphere in the shallow

means there is less ' air pressure keeping

rules down and they have an easier tic.::

Onto the air. The tall, narrow pot is un":

'Jressure from the air, its molecules ha-.

~arder to escape into the air-and ~

ooint is about 1 higher.

ich Boils Faster-Salted

or Plain Water?
; does salt have when you boil water?

What Pot?
Does it matter what size pot we cook in?

You need:
:s half full
ater

a tall, narrow pot

2 cups of water

2 T salt

a short, wide pot

What to do:
Pour a ('up of water into each pot. Place both pots on
the stove over a medium flame.

10:
!)lespoons of salt to one of the pots of cold
add anything to the other pot. Heat both
stove. Which one starts to boil first?
~ns:

flout the salt boils first!

?.f ? ?

~..-u.
~
)j

l.. .

at which a substance changes from a

ras is called the boiling point.
salt in water, the higher the temperature
the water to boil. Salt molecules turn
uch higher temperatures than water

What happens:
The water in the short pot boils first!

Why:
There is less atmosphere in the shallow pot. That
means there is less air pressure keeping the mole
cules down and they have an easier time escaping
into the air. The tall, narrow pot is under greater
pressure from the air, its molecules have to work
harder to escape into the air-and so its boiling
point is about 1 higher.

~t to cold water if we want our food to

since it will be cooking at a higher

Spaghetti and other pastas, for in
'ell in vigorously boiling salted water.
Ie in temperature between salted and
'r can be important when we're cooking
13tards that call for exact temperature
19

Poached Egg Physics

In which pot-the short, wide one or the tall, narrow
one-can we poach an egg faster?

You need:
a tall, narrow pot
4 cups of water
a slotted spoon

a short, wide pot

2 raw eggs
a timer (optional)

Why:
Because the boiling point is higher (see
the tall pot, the food cooks at a highel
than in the short, wide pot. Therefore.
shorter time to cook.

POACHED EGGS ON TOM

2 slices of b

2 poached eggs

What to do:
Pour two cups of cold water into each pot.
Place the short pot on the stove over a medium
flame. After the water boils, carefully break open one
of the eggs and slip it into the water. Set the timer
at two minutes or count 120 seconds. (You do this by
saying, '~nd 1, and' 2, and 3," and so on up to 120.)
Then quickly remove the egg with a slotted spoon.

$OL\~

~~_\ ~

~~~:~~I~
{~
,..:"

:n<;'::::J'~

Repeat the process with the egg in the tall pot,

again allowing it to cook exactly two minutes.

What happens:
The yolk of the egg in the tall pot gets harder than
that of the egg in the short pot!
20

Toast two pieces of bread and top then

poached eggs. If one of the eggs is coo
than you like it, be sure to make the
the shorter pot-or rescue it sooner.

WHERE AND WHEN

At sea level, water bubbles and stearn
(lOOOe). But for every 500 feet (150 m
level, it decreases 1F, which meaIl5
longer to cook.
Water boils at slightly lower temJM
rainy days when the air pressure is j
clear days when the air pressure
food takes longer to cook on rainy
sunny ones!

~( - "''')....

~' ~b .::>n

~'-<-j,;.""'''-'''
-

.. ~

Poached Egg Physics

Why:

'>t-the short, wide one or the tall, narrow

-e poach an egg faster?

pot
"ater

'Ow

)()()n

a short, wide pot

2 raw eggs
a timer (optional)

Because the
the tall pot,
than in the
shorter time

boiling point is higher (see page 18) in

the food cooks at a higher temperature
short, wide pot. Therefore, it takes a
to cook.

POACHED EGGS ON TOAST

2 poached eggs

10:
!ips of cold water into each pot.
short pot on the stove over a medium
. the water boils, carefully break open one
and slip it into the water. Set the timer
tes or count 120 seconds. (You do this by
j 1, and' 2, and 3," and so on up to 120.)
. remove the egg with a slotted spoon.

~. " - ;" - '"

~
~

(;::

~~.- ?~
:'. :,;;:;
~
~.~~-

'. ..... '~~...:~"!.; . .,' .

~ ,t nmt

process with the egg in the tall pot,

n g it to cook exactly two minutes.

lens:
e egg in the tall pot gets harder than
gg in the short pot!

2 slices of bread

Toast two pieces of bread and top them with the

poached eggs. If one of the eggs is cooked harder
than you like it, be sure to make the next one in
the shorter pot-or rescue it sooner.

WHERE AND WHEN

At sea level, water bubbles and steams at 212F
(100C). But for every 500 feet (150 m) above sea
level, it decreases rF, which means food takes
longer to cook.
Water boils at slightly lower temperatures on
rainy days when the air pressure is low than on
clear days when the air pressure is high. So,
food takes longer to cook on rainy days than on
sunny ones!

~( . ,,'")...

~ ~;" ?I<>

r,;Q~~

~.

-- ~"

21

Salt Versus the Sweet Stuff

If someone pulled the labels off identical containers
of sugar and salt, could you tell which was which?
There are ways to tell besides tasting them.

Here's another way to tell whether a

salt or sugar!.

..:J

You need:

You need:
V4 tsp salt
1/4 tsp sugar

Freezing Salt and Suga

2 small saucepans

What to do:
Place the salt in one of the pans and the sugar in
the other. Heat each for a few minutes over a low
flame.

1 T salt
2 cups
food coloring
2 colors
1 T sugar
water
an ice cube tray with
separators

What happens:
Nothing happens to one. That one is salt. The other
melts and gets brown. That one is sugar.

Why:
All sugars are simple carbohydrates. They all con
tain carbon and hydrogen and oxygen. Heating sugar
separates its molecules. At about 360F (189C), the
sugar breaks down into water (the hydrogen and
oxygen) and carbon. The carbon makes the sugar
turn brown (caramelizes it). Have you ever toasted
marshmallows over an open fire? Then you've seen it
happen.

What to do:

8
evtl ---

~
~
~'

Fill the cups halfway with water and

with a few drops of a different food colori
the salt in one cup and the sugar in
Pour the solutions into opposite ends 0
tray with separators. Put the tray in t
an hour or two.

What happens:
The sugar cubes freeze. The salt cubes

Why:

rE

Plain water turns into ice at 32F w=e

and salt lower the freezing point of .
sugar molecules are heavier than saJ
There are more salt molecules than sug
in a tablespoon. So salt lowers the
twice as much as sugar.

22

 Versus the Sweet Stuff

~ pulled the labels off identical containers

md salt, could you tell which was which?

ways to tell besides tasting them.

Freezing Salt and Sugar

Here's another way to tell whether a substance is
salt or sugar!,

You need:
ar

2 small saucepans

do:
;alt in one of the pans and the sugar in

Heat each for a few minutes over a low

pens:

1 T salt
2 cups
food coloring
2 colors
1 T sugar
water
an ice cube tray with

~pMa~rn

ppens to one. That one is salt. The other

~ets brown. That one is sugar.

are simple carbohydrates. They all con

and hydrogen and oxygen. Heating sugar
~. molecules. At about 360F (189C), the
C5 down into water (the hydrogen and
carbon. The carbon makes the sugar
caramelizes it). Have you ever toasted
~5 over an open fire? Then you've seen it

What to do:

c:;;;r
.

-t--'
~ti --

Fill the cups halfway with water and color each one

with a few drops of a different food coloring. Dissolve

the salt in one cup and the sugar in the other.

Pour the solutions into opposite ends of an ice cube

tray with separators. Put the tray in the freezer for
an hour or two.

What happens:

The sugar cubes freeze. The salt cubes remain liquid.

Why:

Plain water turns into ice at 32F (OC). Both sugar,

and salt lower the freezing point of the water. But

sugar molecules are heavier than salt molecules.

There are more salt molecules than sugar molecules

in a tablespoon. So salt lowers the freezing point

twice as much as sugar.

23

The Candy Trap

SALT AND ICE CREAM
When you make ice cream, you put milk or
cream, sugar, flavoring and gelatin in a special
container that sits in a cooling bath of ice-cold
water. The water is kept liquid by adding enough
salt to lower the temperature to below 27F
( - 3C). That's why salt is such an important
ingredient in the making of ice cream.

~
~

When we feel hungry, we often reach for

But suppose we ate a piece of fruit ins:

You need:
1 medium-size apple
1 medium-size banana

What to do:

For your afternoon snack, try a Tootsie

and an apple the next. On a third day.
On the fourth, eat a banana.

What happens:

They all taste great. But the candy Ie

gry and wanting more. You may go on . .
more Tootsie Rolls and two or more ~. ,.
late. However, chances are that one
banana will leave you feeling full.

Why:

"...

24

Tootsie Ro1.i
pieces of c. _

The sugar in candy is highly refinE- '

digested very quickly. It doesn't stay
very long and so we stay hungry.
bananas, pears, and melon contain ='
in a form that we digest more slowly
they fuel the body more gradually,
It's possible to eat a whole pound ..
before using up the amount of
Tootsie Rolls! Three medium-size ba
in calories to two ounces (56 g) of C:
The piece of fruit also supplies \i~ ~
erals and fiber instead of just "em~ -

The Candy Trap

SALT AND ICE CREAM

;ou make ice cream, you put milk or

sugar, flavoring and gelatin in a special
~r that sits in a cooling bath of ice-cold
he water is kept liquid by adding enough
lower the temperature to below 270F
That's why salt is such an important
nt in the making of ice cream.

When we feel hungry, we often reach for a candy bar.

But suppose we ate a piece of fruit instead?

You need:
1 medium-size apple
1 medium-size banana

Tootsie Rolls
pieces of chocolate

What to do:
For your afternoon snack, try a 'Ibotsie Roll one day
and an apple the next. On a third day, try chocolate.
On the fourth, eat a banana.

What happens:
They all taste great. But the candy leaves you hun
gry and wanting more. You may go on to eat three or
more 'Ibotsie Rolls and two or more ounces of choco
late. However, chances are that one apple or one
banana will leave you feeling full.

Why:

DO OU

The sugar in candy is highly refined, and it gets

digested very quickly. It doesn't stay in the stomach
very long and so we stay hungry. Raisins, apples,
bananas, pears, and melon contain sugar (fructose)
in a form that we digest more slowly, and therefore
they fuel the body more gradually.
It's possible to eat a whole pound (.45 kg) of apples
before using up the amount of calories in three
Thotsie Rolls! Three medium-size bananas are equal
in calories to two ounces (56 g) of chocolate.
The piece of fruit also supplies vitamins and min
erals and fiber instead of just "empty" calories.

25

~a~aa~'
",,,,,,,/ j:dn
oeo\UMO\l ue:l nOk
4

pUe 4 / \a,!"

. ",u'\

The Cookie Test

Compare the taste and feel of different sugars and
honey in these great cookies.

You need:
11;2 cups flour (I70 g)
11;2 sticks or 6 oz.
(I70 g) margarine or
butter
2 T white sugar
2 T brown sugar

What happens:

1 T honey
11;2 tsp lemon juice
bowls
wooden spoon
cookie sheets
teaspoon

The (',()okies are equally sweet,

but the tastes are different!

Why:

What to do:
Preheat the oven to 350F (175C).
Soften the margarine at room temperature before
you start to mix it with the various sugars.
Using a food processor or a bowl with a wooden
spoon, cream a half stick (4 tablespoons) .of marga
rine with the white sugar. Add a half teaspoon of
lemon juice. Gradually mix in a half cup of the flour.
Continue mixing until the dough is smooth and
beginning to form a ball.

Repeat the process with the brown sugar and then

with the honey.
Drop rounded teaspoons of the dough onto cookie
26

x" ,,,0 G3.1SOd 0"1"0'" .'" '' ,

So w. n 60 , .,.,.0l:\Sn \""u" .d

.,a' >

0"

sheets about two inches (5 em) apan . ~

cookie flat with the back of the spoon. -:
makes about a dozen cookies. Bake 15
or until the cookies are a light brown.
Let cool--and taste.

Each sweetener comes from a different 5...

White sugar-sucrose-is made eithe
grass known as sugar cane or from c
sugar beets. When it is processed, im .
removed; it is then refined, and made int
lated, lump, or powdered form we b
supermarket.
Brown sugar also comes from suc,,"n.-- ,
made by coating sucrose crystals with :
thick syrup left when water is boiled ot.:.:.
Honey, of course, is manufactured b~
make the 'sweet, sticky thick liquid fro~.,
of flowers.
Honey has 18 more calories per tab~e
sugar, but because honey is sweeter th
need less. You used only half as m'
sugar for your cookies.
Honey has small amounts of vitamL
erals, but too little to offer much nub:
made with honey, though, may stay
because honey retains moisture longer
It may even bring moisture from the
finished cookies. That's why candy mad'"
tends t.o get sticky.

0
0\5 nG .0" ,,01>1
"",06(l!l' 6\11"0 ,0~
.~~
: ~&~~~~
,""

"

The Cookie Test

:he taste and . feel of different sugars and

..ese great cookies.

our (170 g)
or 6 oz.
nargarme or

sugar
:=u gar

sheets about two inches (5 em) apart. Press each

cookie flat with the back of the spoon. Each batch
makes about a dozen cookies. Bake 15 minutes
or until the cookies are a light brown. r( ((
~
Let cool--and taste.
~a
, r.~ '2 ~

1 T honey
11;2 tsp lemon juice
bowls
wooden spoon
cookie sheets
teaspoon

10 :

: oven to 350F (175C).

;: margarine at room temperature before
I mix it with the various sugars.
.bod processor or a bowl with a wooden
D a half stick (4 tablespoons) ,of marga
e white sugar. Add a half teaspoon of
Gradually mix in a half cup of the flour.
~ng until the dough is smooth and
:. form a ball.

e..3:.j:...,

process with the brown sugar and then

::-. -. .

teaspoons of the dough onto cookie

,_~2

What happens:
The cookies are equally sweet,
but the tastes are different!

Why:
Each sweetener comes from a different source.
White sugar-sucrose-is made either from a tall
grass known as sugar cane or from the roots of
sugar beets. When it is processed, impurities are
removed; it is then refined, and made into the granu
lated, lump, or powdered form we buy in the
supermarket.
Brown sugar also comes from sucrose, but it is
made by coating sucrose crystals with molasses, the
thick syrup left when water is boiled out of sucrose.
Honey, of course, is manufactured by bees. They
make the ' sweet, sticky thick liquid from the nectar
of flowers.
Honey has 18 more calories per tablespoon than
sugar, but because honey is sweeter than sugar, you
need less. You used only half as much honey as
sugar for your cookies.
Honey has small amounts of vitamins and min
erals, but too little to offer much nutrition. Cookies
made with honey, though, may stay moist longer
because honey retains moisture longer while baking.
It may even bring moisture from the air into the
finished cookies. That's why candy made with honey
tends to get sticky.

27

Booming c"nica\ trials for dl

compromise the 's afety and

2. GREEN BROCCOli

AND OTHER

VEGETABLES

How do plants eat and drink? When do turnips smell

like rotten eggs? How can we make beans user
friendly? The answers to these questions-and much
more.

ABOUT VEGETABLES

. ...

~~# ~~ . , .,
,

~
. ." . ' . ' .

*.28

,~

Vegetables are plants grown for the pan

eat-root, stem, leaf, flower, seed, or frJ
times, though, a fruit is a vegetable and 3
vegetable is a fruit!
According to botanists, the scientists
and classify plants, fruits are the part o'
that contains the seeds. But whether we CG.
fruit or a vegetable seems to depend on
ness. Both cantaloupe and squash are in
fruit family. But squash is not all that s'"
is served as a vegetable.
Many vegetables are eaten raw. Lettuce
greens, tomatoes, and cucumbers are a
most usual salad ingredients. Onions an
are often added. Cauliflower and broccol'
eaten raw and dipped in a spicy or crE-~
However, many vegetables are easier to ,.
they are cooked. Others, like potatoes
can't be digested at all unless they are a

~REEN

BROCCOli
AND OTHER
VEGETABLES

ants eat and drink? When do turnips smell

eggs? How can we make beans user

. ~e answers to these questions-and much

ABOUT VEGETABLES

Vegetables are plants grown for the parts we can

eat-root, stem, leaf, flower, seed, or fruit. Some
times, though, a fruit is a vegetable and sometimes a
vegetable is a fruit!
According to botanists, the scientists who study
and classify plants, fruits are the part of the plant
that contains the seeds. But whether we call a food
fruit or a vegetable seems to depend on its sweet
ness. Both cantaloupe and squash are in the same
fruit family. But squash is not all that sweet and it
is served as a vegetable.
Many vegetables are eaten raw. Lettuce and other
greens, tomatoes, and cucumbers are among the
most usual salad ingredients. Onions and peppers
are often added. Cauliflower and broccoli are often
eaten raw and dipped in a spicy or creamy sauce.
However, many vegetables are easier to digest when
they are cooked. Others, like potatoes and yams,
can't be digested at all unless they are cooked.

,~

28

29

How to Feed Celery

Plants feed us, but how do plants get fed?

You need:
a stalk of celery with
its leaves
a half glass of water
Botanists divide the vegetables we eat into the fol
lowing groups: leaf, stem, root and tuber, flower and
bud, seed and seed pod, fruit-vegetable, and fungi. A
carrot, for instance, is a root, celery a stem. Potatoes
are tubers, fleshy underground stems bearing a bud.
Fungi are plants like mushrooms that live on other
plants because they lack chlorophyll-the green col
oring matter (see page 32), and so cannot manufac
ture their own food.
How much do you know about veggies? See if you
can identify the following vegetables according to the
part of the plant we eat.

What to do:
Stand the stalk of celery in a half gla.s-s
colored with a teaspoon of food coloring. Sl
in bright light and let it remain ovemigh .

What happens:

The leaves turn redcli:

Why:

The celery stalk is

the celery plant. It a!J:
ter and minerals fror:
through its root :
means of osmosis. C ~
process by which so::
and gases pass &
membrane-a kin
The water passes in'
cells and is carried
its center tubes to
stem and leaves.

a. Root b. Tuber c. Stem d. Leaf e. Flower

f. Seed g. Fruit h. Fungi
1. asparagus
2. beets
3. broccoli
4. brussels
sprouts
5. carrots
6. cauliflower
7. cabbage
8. celery
9. corn
10. cucumber

11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.

eggplant
kale
leek
lettuce
morels
mushrooms
okra
onion
parsnip
peas
pepper

22.
23.
24.
25.
26.
27.
28.

29.
30.

31.

potato
pumpkin
radish
spinach

squash

sweet potato
tomato
turnip
water
chestnut
yam

Answers on page 32.

30

1 tsp of red foo{

coloring

.----....

How to Feed Celery

Plants feed us, but how do plants get fed?

You need:

divide the vegetables we eat into the fol

oups: leaf, stem, root and tuber, flower and
and seed pod, fruit-vegetable, and fungi. A
instance, is a root, celery a stem. Potatoes
L fleshy underground stems bearing a bud.
plants like mushrooms that live on other
use they lack chlorophyll-the green col
ter (see page 32), and so cannot manufac
ovm food.
h do you know about veggies? See if you
y the following vegetables according to the
~ plant we eat.
,. Tuber c. Stem d. Leaf e. Flower
f. Seed g. Fruit h. Fungi
?US

J;er

:r

11. eggplant
22. potato
12. kale
23. pumpkin
13. leek
24. radish
14. lettuce
25. spinach
15. morels
26. squash
16. mushrooms 27. sweet potato

17. okra
28. tomato

18. onion
29. turnip
19. parsnip
30. water
20. peas
chestnut

21. pepper
31. yam

a stalk of celery with

its leaves
a half glass of water

1 tsp of red food

coloring

What to do:
Stand the stalk of celery in a half glass of water
colored with a teaspoon of food coloring. Start it off
in bright light and let it remain overnight.

What happens:
The leaves turn reddish.

Why:
The celery stalk is the stem of
the celery plant. It absorbs wa
ter and minerals from the soil
through its root hairs by
means of osmosis. Osmosis is a
process by which some liquids
and gases pass through a
membrane-a kind of skin.
The water passes into nearby
cells and is carried up through
its center tubes to the plant's
stenralld\ leaves.

Answers on page 32.

31

The chlorophyII in the leaves-their green

coloring-turns the light of the sun into energy. This
energy is used to combine some of the water from
the soil with carbon dioxide from the air. The carbon
and oxygen of the carbon dioxide react with the
hydrogen and oxygen of the water to form carbohy
drates. This sugar and starch serve as food for the
plant-and eventually for us.
You can eat the celery now, or you can use it in the
salad on page 39.

Storing Carrots
What's the best way to keep carrots, beets a
leafy root vegetables fresh and tasty?

You need:
2 carrots with top
leaves
2 carrots with top
leaves removed

4 plastic bags
enough to SL
carrots

What to do:
Wrap one of the carrots with leaves in a p
that has air holes punched in it. Wrap a
without leaves the same way. Store them 00
crisper of the refrigerator.
Wrap the other carrots in plain plastic
out air holes and store them in the crispe::
Observe the carrots daily for a week.
Taste each one of them. ~

Answers to the Vegetable Game

a. Root b. Tuber c. Stem d. Leaf
e. Flower f. Seed g. Fruit h. Fungi
1. c
12. d
23. g
2. a
13. c
24. a
3. e
14. d
25. d
4. d
15. h
26. g
5. a
16. h
27. b
6. e
17. g
28. g
7. d
18. c*
29. a
8. c
19. a
30. b
9. f
20. f
31. b
10. g
21. g
11. g
22. b
*bulb-a stem enclosed in fleshy leaves

32

What happens:

~
0

The carrot that tastes and looks the best

without leaves wrapped in the plastic bag

in it.

Why:

When the leaves are not removed from t

the sap continues to flow from the root t~

depriving the part we eat of some of its nuw
flavor. In addition, the leafy tops wilt long
sturdy roots and start to rot the carrot.

In the bag with holes in it, the air can

This prevents a bitter-tasting c.ampound
from forming.

,Jorophy11 in the leaves-their green

-:-:.u-ns the light of the sun into energy, This
"ed to combine some of the water from
carbon dioxide from the air. The carbon
... c-n of the carbon dioxide react with the
and oxygen of the water to form carbohy
~:-lj 3 sugar and starch serve as food for the
eventuaHy for us.
. eat the celery now, or you can use it in the
I page 39.

Storing Carrots
What's the best way to keep carrots, beets and other
leafy root vegetables fresh and tasty?

You need:
2 carrots with top
leaves
2 carrots with top
leaves removed

4 plastic bags big

enough to store the
carrots

What to do:

l.swers to the Vegetable Game

t b. Tuber c. Stem d. Leaf
flower f. Seed g. Fruit h. Fungi
12. d
23, g
a
13. c
24. a
e
14. d
25. d
d
15. h
26. g
a
16. h
27. b
e
17. g
28. g
18. c*
29. a
c
19. a
30. b
20. f
31. b
21. g
22. b
a stem enclosed in fleshy leaves

What happens:

The carrot that tastes and looks the best is the one

without leaves wrapped in the plastic bag with holes

in it.

Why:

When the leaves are not removed from the carrots,

the sap continues to flow from the root to the leaf,

depriving the part we eat of some of its nutrition and

flavor, In addition, the leafy tops wilt long before the

sturdy roots and start to rot the carrot.

In the bag with holes in it, the air can circulate.

This prevents a bitter-tasting compound (terpenoid)
from forming.
33

.-
...;,
-- "
-.---_
. 'I.S ......... -..
__ ~ If ..
.
.
. ~
,..
.
.-.

---.
"' - ' ;

....
"'"

\ ....-

. ~ .

~
I,

No Way to Treat a Lettul

CARROTS HATE FRUIT!
If you like your carrots sweet, it is better not to
store them near apples, pears, melons, peaches
or avocadoes. All of these fruits manufacture
ethylene gas as they ripen. That gas also helps
develop terpenoid.

People have been eating lettuce since anciE

There are many kinds-Bibb, Boston, Ice
maine, Red-leaf, among others. Most of the
eat these leaves raw in salads, though we
them in a variety of ways-even into soup
But lettuce has to be treated right!

You need:
2 lettuce leaves

2 bowls

What to do:

Tear one of the leaves into bite-size pieces.

them in a bowl.
Leave the other leaf whole and place it 1
Let both stand for an hour or so.

What happens:
The torn lettuce turns limp, while the
stays crisp.

Why:
The torn leaf exposes greater areas t.o
more of the vegetable's water evaporates a]
into the air. Tearing also releases an eLl
destroys vitamin C. That's another reas
better not to tear lettuce until just before
it.
Salting lettuce in advance also makes i:
page 13.)

-~

-=J'-~~

34

No Way to Treat a Lettuce

CARROTS HATE FRUIT!
like your carrots sweet, it is better not to
them near apples, pears, melons, peaches
)cadoes. All of these fruits manufacture
ne gas as they ripen. That gas also helps
p terpenoid.

People have been eating lettuce since ancient times.

There are many kinds-Bibb, Boston, Iceberg, Ro
maine, Red-leaf, among others. Most of the time, we
eat these leaves raw in salads, though we can cook
them in a variety of ways-even into soup.
But lettuce has to be treated right!

You need:
2 lettuce leaves

2 bowls

What to do:
Tear one of the leaves into bite-size pieces and place
them in a bowl.
Leave the other leaf whole and place it in a bowl.
Let both stand for an hour or so.

What happens:
The torn lettuce turns limp, while the whole leaf
stays crisp.

Why:
The torn leaf exposes greater areas to the air, so
more of the vegetable's water evaporates and escapes
into the air. Tearing also releases an enzyme that
destroys vitamin C. That's another reason why it's
better not to tear lettuce until just before you serve
it.
Salting lettuce in advance also makes it wilt. (See
page 13.)

~./' ;'

I ';:
,~~

... , e..

-~

-e-~~

4
35

I~'

HELPING LETTUCE lAST

To perk up limp lettuce, soak it in cold water.
The lettuce absorbs the fresh water and the
leaves become crisp again.
Lettuce turns yellow as it gets older because
its green chlorophyll fades, allowing its yellow
pigments to-show through. Lettuce will last for a
week in the refrigerator. Don't separate the
leaves. Wrap the head of lettuce in damp paper
towels and place it in a perforated bag. That way
you provide the moisture and ~ir it needs to stay
fresh.

Taming an Onion

Cultivated since prehistoric times, the oru

number of varieties. The most familiar an
low and red onions that are very strong
make people cry if they try to slice then
knowing how to handle them.

You need:
2 onions
running water
a knife

What to do:
Peel both onions. Slice one'" tinder water.
other without the water.

What happens:

Your eyes begin to tear when you slice

"
but not when you do it under running w

Why:
When you cut an onion, you tear its cell
release a gas (propanethial-sulfur oxide
into sulfuric acid in the air. Sulfuric acid
gets into your eyes. When you slice OIll
running water, you dilute the gas before J
up into the air.
36

Taming an Onion

HELPING LETTUCE lAST

~

up limp lettuce, soak it in cold water.

:ttuce absorbs the fresh water and the
become crisp again.
lee turns yellow as it gets older because
en chlorophyll fades, allowing its yellow
ts to show through. Lettuce will last for a
in the refrigerator. Don't separate the
Wrap the head of lettuce in damp paper
and place it in a perforated bag. That way
\ide the moisture and air it needs to stay

Cultivated since prehistoric times, the onion has a

number of varieties. The most familiar are the yel
low and red onions that are very strong and can
make people cry if they try to slice them without
knowing how to handle them.

You need:
2 onions
running water
a knife

What to do:
Peel both onions. Slice one-- ander water. Slice the
other without the water.

What happens:
Your eyes begin to tear when you slice an onion
but not when you do it under running water.

Why:
When you cut an onion, you tear its cell walls and
release a gas (propanethial-sulfur oxide) that turns
into sulfuric acid in the air. Sulfuric acid stings if it
gets into your eyes. When you slice onions under
running water, you dilute the gas before it can float
up into the air.
37

TOSSED SALAD

ONION TALK

Some varieties of mild onion do not irritate your

eyes-the Vidalia from Georgia, the Walla Walla
from Washington, and the Maui from Hawaii. All of
them have a higher sugar content because of the soil
and climate in which they grow.
Believe it or not, onions may be good for your
heart. A number of laboratory studies find that oils
in onions appear to lower blood levels of the ''bad''
low-density lipoproteins (LDLs), which carry choles
terol into the bloodstream, and they raise the blood
levels of the "good" high-density lipoproteins (HDLs),
which carry cholesterol out of the body.

4-6 lettuce leaves

2-3 onion slices
half a carrot
stalk of celery
1/ 2 oz cheese
(optional)
a dozen or so
croutons

Combine slices of lettuce and onion with

ever your refrigerator holds!
Tear the lettuce into bite-size pieces an
the onion slices in halves or quarters. Add t
carrot and a stalk of celery cut into small c
bits of cheese, and a handful of crouton~
tered toast squares). Stir in either oil and
gar, or a dollop or two of yogurt, or a table
of French or Russian salad dressing if
what's on hand. Season the salad with sa '
pepper to taste.

CHILL IT!
Another way to tame the onion is to chill it in
the refrigerator for an hour or so before you slice
it. The cold temperature slows the movement of
the atoms in the gas so that they don't float up
into the air so quickly.

~),

Cb~,'t?~'
~/('

~
'

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.,.
."
. ; ~-",t~
~ =~ . - ~

38

2 tsp oil and 1 L

vinegar
or 1-2 T of plai
yogurt
or 1 T French or
Russian salad
dressing
salt and pepper

ONION TALK

rieties of mild onion do not irritate your

e Vidalia from Georgia, the Walla Walla
shington, and the Maui from Hawaii. All of
fe a higher sugar content because of the soil
ate in which they grow.
! it or not, onions may be good for your
number of labor atory studies find that oils
E appear to lower blood levels of the ''bad''
ry lipoproteins (LDLs), which carry choles
, the bloodstream, and they raise the blood
the "good" high-density lipoproteins (HDLs),
ITy cholesterol out of the body.

TOSSED SALAD
4-6 lettuce leaves
2-3 onion slices
half a carrot
stalk of celery
1/2 oz cheese
(optional)
a dozen or so
croutons

2 tsp oil and 1 tsp

"lnegar
or 1-2 T of plain
yogurt
or 1 T French or
Russian salad

dressing

salt and pepper

Combine slices of lettuce and onion with what

ever your refrigerator holds!
Tear the lettuce into bite-size pieces and cut
the onion slices in halves or quarters. Add half a
carrot and a stalk of celery cut into small cubes,
bits of cheese, and a handful of croutons (but
tered toast squares). Stir in either oil and vine
gar, or a dollop or two of yogurt, or a tablespoon
of French or Russian salad dressing if that's
what's on hand. Season the salad with salt and
pepper to taste.

CHILL IT!
PD ) ,

way to tame the onion is to chill it in

.gerator for an hour or so before you slice
cold temperature slows the movement of
5 in the gas so that they don't float up
~ air so quickly.

Ir

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,

~- . :/

.b

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.

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~

39

Taking the Starch Out of a Potato!

What is starch? It's what people
sometimes add when they wash
shirts and it is an ingredient in
many medicines. But it's also an
important food!

CiA'

.o~~~
.?~i!
" NQr

t,1::'\

Plants make starch from sugar molecules in order

to store food for the winter. Plants also use starch to
feed seedlings or new sprouts. The starch is stored in
the seeds of corn 'and wheat, in the stem in sorghum
(a grain similar to Indian corn), and in the roots or
tuber (underground stem) of yams and potatoes.
How do we know potatoes have starch?

You need:
a potato (peeled)
a strainer or
cheesecloth
aluminum foil
a paper towel
Vz tsp flour
a grater
a bowl
a drop or 2 of
tincture of iodine
l/Z tsp salt

mush dry with a paper towel. Then apply a d

iodine to it.
Place the salt and the flour on the aluminL
Apply a drop of iodine to each.

What happens:

The salt takes on the light brown tint of the

The potato and the flour turn blue-black.

Why:

The blue-black color tells us that starch is pre

chemical change takes place as the iodine (',
with the starch. Starch is a carbohydrate, mat
carbon, hydrogen and oxygen.
In the supermarket, you may see package::
"potato starch." Inside is a white, powdery S IJ
ground from potatoes by machines. Huge
filter out the potato fiber, and the potato ::'
then left to dry in large vats.
Potato starch is used to thicken, sauces ar
and to replace wheat flour in cakes, if you di
to eat wheat.

What to do:
Grate a tablespoon or two of potato into a bowl.
Squeeze the potato mush through cheesecloth or a
fine strainer onto a piece of aluminum foil. Pat the
40

/T'\

~ ~

19 the Starch Out of a Potato!

starch? It's what people
les add when they wash
nd it is an ingredient in
tedicines. But it's also an
rlt food!
; make starch from sugar molecules in order
food for the winter. Plants also use starch to
llings or new sprouts. The starch is stored in
s of corn ' and wheat, in the stem in sorghum
similar to Indian corn), and in the roots or
nderground stem) of yams and potatoes.
10 we know potatoes have starch?
~:

(peeled)
!r or
cloth
n foil
owel

mush dry with a paper towel. Then apply a drop of

iodine to it.
Place the salt and the flour on the aluminum foil.
Apply a drop of iodine to each.

What happens:
The salt takes on the light brown tint of the iodine.
The potato and the flour turn blue-black.

Why:
The blue-black color tells us that starch is present. A
chemical change takes place as the iodine combines
with the starch. Starch is a carbohydrate, made up of
carbon, hydrogen and oxygen.
In the supermarket, you may see packages labeled
"potato starch." Inside is a white, powdery substance
ground from potatoes by machines. Huge screens
filter out the potato fiber, and the potato starch is
then left to dry in large vats.
Potato starch is used to thicken sauces and gravy
and to replace wheat flour in cakes, if you don't want
to eat wheat.

IU T

2 of
~ of iodine
t

do:
ablespoon or two of potato into a bowl.
!he potato mush through cheesecloth or a
~er onto a piece of aluminum foil. Pat the

~~
~~

41

Potato Race
You wouldn't want to eat starchy vegetables such as
potatoes and yams unless you cooked them. You need
heat to break the cell walls so the potatoes can be
digested.
Water boils at 212F (100C). Your oven can reach
temperatures up to 500F Which method of cooking
is faster-boiling or baking?

You need:
a pot of boiling water

2 small potatoes of
same Size

What happens:
The boiled potato cooks faster-even thoug
\
oven is set at more than twice the temper~'

boiling water.

Why:

In both the boiling and baking, molecules c:;:

:
liquid circulate and transfer their heat to :
But the molecules of bubbling water rna
violently than the air currents of the oven.
because water is much more dense than air
1). It delivers heat more efficiently.

What to do:
Preheat the oven to 450F (230C).
Carefully scrub the skin of the two potatoes, but
don't peel them. Place one potato on a spoon and
lower it carefully into the pot of boiling water. Place
the other in the center of your oven.
Using a long fork, test each potato every 10 min
utes until it yields to the fork.

TIPS ON SAVING TIME AND

VI~

To cook a potato faster, always put ie

preheated oven or in boiling water.
You can also make a potato bake fa ; . '
sticking two or three nails in it. They
the heat from the stove to the potato.
Some people wrap a potato in alumi n'_
believing it will bake faster. But foil
slows down the transfer of heat from t
Also, because it keeps the moisture f
orating, it keeps the potato's skin fro
crisp. Aluminwn foil is useful, but onl~' .
the potato warm after it is cooked.

Potato Race

.i":' ldn't want to eat starchy vegetables such as

.~ and yams unless you cooked them. You need

break the cell walls so the potatoes can be
d..

r boils at 212F (100C). Your oven can reach

~ures up to 500F. Which method of cooking

, - boiling or baking?

~:

- boil ing water

2 small potatoes of
same size

What happens:
The boiled potato cooks faster-even though your
oven is set at more than twice the temperature of
boiling water.

Why:
In both the boiling and baking, molecules of gas or
liquid circulate and transfer their heat to the food.
But the molecules of bubbling water move more
violently than the air currents of the oven. This is
because water is much more dense than air (1000 to
1). It delivers heat more efficiently.

o do:
: ~"1f' oven to 450F (230C).

~ iy scrub the skin of the two potatoes, but

: : ~ them. Place one potato on a spoon and
arefully into the pot of boiling water. Place
" ~n the center of your Oven.
'8. !ong fork, test each potato every 10 min
.. :: y-ields to the fork.

TIPS ON SAVING TIME AND VITAMINS

To cook a potato faster, always put it in a
preheated oven or in boiling water.
You can also make a potato bake faster by
sticking two or three nails in it. They conduct
the heat from the stove to the potato.
Some people wrap a potato in aluminum foil,
believing it will bake faster. But foil actually
slows down the transfer of heat from the oven.
Also, because it keeps the moisture from evap
orating, it keeps the potatds skin from getting
crisp. Aluminum foil is useful, but only to keep
the potato warm after it is cooked.

Milking a Potato
Plants draw water from the earth by osmosis. And
food gets into our cells by osmosis. We talked a little
about osmosis on page 31. What is it and what does
.it have to do with cooking?

Y40u need,.

~3
...
......:.~:

3 large raw potato

cubes of the same
size
3 glasses of water
a ruler
salt

What to do:

. , - .:.;::'

~ ':' ,~::

~
., . ~

. .. ,

, - ;'
~ }'

" .-;

.~! .~ ~ ,:.,.- :,' '.-.~

;~~

Put each cube into a glass of water. To glass #1, add

a large handful of salt. To glass #2, add a pinch or
two of salt. Leave glass #3 plain.
After an hour, measure the potato cubes.

What happens:
# 1 will be smaller than it was; #2 will stay same
size; #3 will be a little bigger.

Why:
The more salt you add to the water, the stronger the
mixture (the solution) becomes. The stronger the
solution, the lower its concentration of water.
Osmosis is the flow of a liquid through a mem
brane (a thin wall). The liquid will always flow into
a stronger solution-one where the concentration of
liquid is lower.
In #1, the potato cube shrinks as the water in it

44

moves from the weaker potato juice into WE:

ger) heavily salted water. In #2, where the
trations are equal, there is no movement. In i
potato juice is the stronger solution, so the
moves into its tissues and makes the cubes i
SALTY

POTATO

PL A I
WA

':f.:~~.;~:~. : //:."

'":".: ':/< ;'.<<.:::: ~' .. ".. ' '. .~"

::'~:~?)}{~~.~:
. ' .',:'. -: . . :: :'
.:

..

..

..

'

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'k-~'-;>-

. . . . . . . . . ... .. .. ..

..

..

.... ,

..

. ,:r

Arrow shows di,.ec.tion

ot \i qy d

POTATO TREATS
2 potatoes from the
Potato Race
(page 42)
1 tsp butter or 1 T
milk

112 oz (14 g) chEi

sour cream 0-:

yogurt
salt and peppe~
chi ves or scall:

Mash one of the potatoes you've just COOf

a bit of margarine or butter or milk and :3
it with salt and pepper. Try the Ot h d
melted cheese, sour cream or yogurt. ~:
chopped chives or scallions on them fl
iony flavor and a bit of color.
If you cleaned the potatoes well, the S"
be nutritious, too. But the skin of thE
from the oven will be crisper and t& ..
slow baking dehydrates and browns it,

Milking a Potato

draw water from the earth by osmosis. And

ts into our cells by osmosis. We talked a little
Ismosis on page 31. What is it and what does
to do with cooking?

~d'

~~

-ra~ potat~~::>"'
of the same
::. -"

~
'"

~ ...

of water

~ .

.2 "r..

.. "\

'.'

~s

'-;. "

.'

....

,'
SiJ
..-.'".

v."

.,; ,.:. "., : .. ..

"L.---~

~ .

moves from the weaker potato juice into the (stron

ger) heavily salted water. In #2, where the concen
trations are equal, there is no movement. In #3, the
potato juice is the stronger solution, so the water
moves into its tissues and makes the cubes swell.
SALTY
WATER

POTATO

PLAIN
WATER

.\~~'::<'//>';'. ~~~. ... . .

-.N...('\0:{i--:.>... :- :~

.:: ::;.,::::~~
A'r'~o~' ~h~'~s d i r'ec.'t ion ot Iiqyid flow

~ ..

o do:

cube into a glass of water. Th glass #1, add

a ndful of salt. To glass #2, add a pinch or
'lit. Leave glass #3 plain.

:L'1 hour, measure the potato cubes.

POTATO TREATS
oz (14 g) cheese,

sour cream or

yogurt

salt and pepper

chives or scallions

tlppens:
be smaller than it was; #2 will stay same
..,-ill be a little bigger.

2 potatoes from the

Potato Race
(page 42)
1 tsp butter or 1 T
milk

salt you add to the water, the stronger the

: he solution) becomes. The stronger the

'he lower its concentration of water.

~ 13. the flow of a liquid through a mem
'.~i n wall). The liquid will always flow into
3{)lution- one where the concentration of
'-er.
l...e potato cube shrinks as the water in it

Mash one of the potatoes you've just cooked with

a bit of margarine or butter or milk and season
it with salt and pepper. Try the other with
melted cheese, sour cream or yogurt. Sprinkle
chopped chives or scallions on them for an on
iony flavor and a bit of color.
If you cleaned the potatoes well, the skins will
be nutritious, too. But the skin of the potato
from the oven will be crisper and tastier. The
slow baking dehydrates and browns it.

1/2

45

MAKING SOUP
When you make soup, you want the juice to get
out of vegetables and meat to flavor the liquid.
That's why you add salt to the cooking pot. But
when you are cooking meat or chicken as a main
course, you want the juice to stay inside. Then
you would start with plain water and add salt
later, when the cooking is over. Cooking changes
the wall of tissue so that osmosis can no longer
take place. The liquid can't pass through.

POTATO SOUP
It's easy to make your potato cubes into h' ';
soup.
potato cubes cut into
2 tsp butter or
quarters
margarine
2 cups of water
3 or 4 T mil K
salt and pepper
2 T grated o~
1 cup of milk
1 or 2 tsp pars
2 tsp flour
chives (optia.

Bring the water to a boil, add a pine..

and pepper, and put in the potato piece ~
or 25 minutes, when the potatoes are ter.~
them in a bowl and mash them. Set ~
cup of the water in which the potatoo
boiled.
Heat the milk until it just begins Ie
Add the cup of potato water. Stir in tr.t:
potatoes and continue to heat the ~ou;
low flame.
In a separate saucepan, melt the '= ~.
margarine. Blend it with the flour ami :
the milk. Cook the mixture until it ::
and bubbly. Then gradually add it tQ : :
hot $OUP, stirring all the while. Add -..::,
onion. Cover the pot and cook owr !
about 10 minutes. Add salt and peppe-!"
Sprinkle with parsley or chives.
: "

~. ~-~-~ ~

.. ; .

~ c:;;lff?:if~Q
~

'~lj

..c::::::-L: :;'"

!.~

{/, :;;.....~ I

~~._.:
~o./.. ~~c~
~. -~
.
:~~

46

MAKING SOUP
:n you make soup, you want the juice to get
of vegetables and meat to flavor the liquid.
~s why you add salt to the cooking pot. But
l you are cooking meat or chicken as a main
,e, you want the juice to stay inside. Then
would start with plain water and add salt
when the cooking is over. Cooking changes
~'all of tissue so that osmosis can no longer
place. The liquid can't pass through.

POTATO SOUP
It's easy to make your potato cubes into hot potato
soup.
potato cubes cut into
quarters
2 cups of water
salt and pepper
1 cup of milk
2 tsp flour

2 tsp butter or
marganne
3 or 4 T milk
2 T grated onion
1 or 2 tsp parsley or
chives (optional)

Bring the water to a boil, add a pinch of salt

and pepper, and put in the potato pieces. In 20
or 25 minutes, when the potatoes are tender, put
them in a bowl and mash them. Set aside one
cup of the water in which the potatoes were
boiled.
Heat the milk until it just begins to bubble.
Add the cup of potato water. Stir in the mashed
potatoes and continue to heat the soup over a
low flame.
In a separate saucepan, melt the butter or
margarine. Blend it with the flour and then add
the milk. Cook the mixture until it is smooth
and bubbly. Then gradually add it to the pot of
hot SlOUp, stirring all the while. Add the grated
onion. Cover the pot and cook over low heat
about 10 minutes. Add salt and pepper to taste.
Sprinkle with parsley or chives.
: (

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47

Why Do Some Vegetables

Smell Bad?

TASTY TURNIPS

Some nutritious-and delicious-vegetables don't al

ways get to our plates because of their unpleasant
odor!

You can make both halves of that turnip.

taste delicious.
1 tsp oil or
2 halves of turnip
2 T milk
margarine
1/4 tsp nutmeg

~;.

Drain off the water. Mash the turnip5

puree them in a food processor or
Return the turnips to the pot and re
on a low flame, stirring in the oil or m
the milk and nutmeg.

You need:
a small turnip
a pot of water

What to do:
Peel the turnip and cut it in half. Cut one half into
cubes. Leave the other half whole.
Place all the turnip pieces in a pot of boiling
water. Test each half with a fork after 15 minutes or
so to find out if it is soft. Continue until both halves
are firm but tender.

What happens:
The cubed turnip cooks in less than a half hour. The
other half needs more time and after a half hour it
begins to smell bad.

Why:
Turnips and rutabagas contain hydrogen sulfide,
which smells like rotten eggs. When you cook these
vegetables, you release this bad-smelling gas. The
longer you cook it, the more smelly chemicals are
produced and the worse the odor and the stronger
the taste.
Shorter cooking time also means that you save
more of the vitamins and minerals.
48

\.'\. -1'
.:l

rv-.-:---.
J ~ -" J

OTHER SMELLY VEGGIES

Cabbage and cauliflower also contain s

fur compounds. The longer you cook :
worse they smell but the better they
lessen the smell, add a slice of brec
cooking water. And keep a lid on the p
the smelly molecules from floating of
aIr.

):

~Q

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.
,,'i. ,;: ~

}'~'::(~~;) 'ji!~i~
~!I{lJ>:;~' <(
~~
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t';'~ "', l '~!:~>i ,

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,(:l

5
/~ .
t\_~
1r~r ~-~:

'-

'.

Why Do Some Vegetables

TASTY TURNIPS

Smell Bad?

utritious-and delicious-vegetables don't al

~et to our plates because of their unpleasant
~

eed:
turnip
~f water

CtJ

O'1)g

QQ

'

to do:

You can make both halves of that turnip you cooked

taste delicious.
2 halves of tur nip
1 tsp oil or
2 T milk
margarine
1/ 4 tsp nutmeg
Drain off the water. Mash the turnips fine (or
puree them in a food processor or blender).
Return the turnips to the pot and re-heat them
on a low flame, stirring in the oil or margarine,
the milk and nutmeg.

c turnip and cut it in half. Cut one half into

e..ave the other half whole.

. all the turnip pieces in a pot of boiling
-s.t each half with a fork after 15 minutes or
' ".~ out if it is soft. Continue until both halves
,. but tender.

ilappens:
, turnip cooks in less than a half hour. The
~. needs more time and after a half hour it
s.mell bad.

OTHER SMELLY VEGGIES

Gabbage and cauliflower also contain smelly sul
fur compounds. The longer you cook them, the
worse they smell but the better they taste! To
lessen the smell, add a slice of bread to the
cooking water. And keep a lid on the pot to stop
the smelly molecules from floating off into the
aIr.

::nd rutabagas contain hydrogen sulfide,

=:115 like rotten eggs. When you cook these
E. you release this bad-smelling gas. The
u cook it, the more smelly chemicals are
and the worse the odor and the stronger
cooking time also means that you save
- '.it<l.mins and minerals.

49

Keeping of the Green

Green vegetables, such as broccoli, zucchini, spinach,
green beans and peas, often come to the dinner table
. looking drab and unappetizing! Why?

You need:
. a few broccoli stalks or
a small zucchini
pot of boiling water

~f'~

What to do:

Looking Good but Feeling Rot1

Restaurants sometimes add baking soda to a YI

ble to make it look good or cook faster. Does it

You need:
broccoli flowers or
zucchini strips

a pot of boiling v;
1 tsp baking soda

\Vhat to do:
Place the broccoli in the boiling water and
baking soda.

ai

Cut off the stem and separate the broccoli flowers.

Place the flowers in a pot of boiling water. After 30
seconds, scoop out half the broccoli. Let the rest
continue to cook.

\Vhat happens:

What happens:

Why:

During the first 30 seconds, the broccoli turns a deep

green. The broccoli left in the water loses color.

Baking soda is an alkali, the chemical oppose

acid. When it is added to the water, it ne
30me of the acids of the water and the Yt:=:
Because there are so few acids, the vegetaM
zreen-but the alkali dissolves its firm cell \'
-;egetable tissue rapidly becomes too soft.
Baking soda also destroys the vegetable's \It's a high price to pay for looking good!

Why:
The color intensifies because gases trapped in the
spaces between cells suddenly expand and escape.
Ordinarily, these air pockets dim the green color of
the vegetable. But when heat collapses the air
pockets, we can see the pigments much more clearly.
Longer cooking, however, results in a chemical
change. The chlorophyll pigment that makes vegeta
bles green reacts to acids. Water is naturally a little
acid. When we heat broccoli or zucchini or spinach,
its chlorophyll reacts with its own acids and the acids
in the cooking water to form a new brown substance
(pheophytin). That's what makes some cooked broccoli
an ugly olive green.
50

The vegetable stays green, but after a short .

rums mushy.

_ '-'9
. !'"'"

~j

~
~

~~

$i1.4

~
:~
<I
~~ C;;:

Keeping of the Green

.-egetables, such as broccoli, zucchini, spinach,
and peas, often come to the dinner table
drab and unappetizing! Why?

-eaDS

~:
~coli stalks
~ll zucchini

or

:fIJ~

Qih ng water

o do:
e stem and separate the broccoli flowers.
flowers in a pot of boiling water. After 30
.=;coop out half the broccoli. Let the rest
:0 cook.

Looking Good but Feeling Rotten!

Restaurants sometimes add baking soda to a vegeta-'
ble to make it look good or cook faster. Does it work?

You need:
broccoli flowers or
zucchini strip s

a pot of boiling water

1 tsp baking soda

What to do:
Place the broccoli in the boiling water and add the
baking soda .

1...

appens:
e first 30 seconds, the broccoli turns a deep
l broccoli left in the water loses color.

, in tensifies because gases trapped in the

:\I,'een cells suddenly expand and escape.

'. these air pockets dim the green color of

ble. But when heat collapses the air

re can see the pigments much more clearly.

C'OOking, however, results in a chemical

:.e chlorophyll pigment that makes vegeta

reacts to acids. Water is naturally a little

l we heat broccoli or zucchini or spinach,

yll reacts with its own acids and the acids

ing water to form a new brown substance

. That's what makes some cooked broccoli
"E green.

What happens:
The vegetable stays green, but after a short time it
turns mushy.

Why:
Baking soda is an alkali, the chemical opposite of an
acid. When it is added to the water, it neutralizes
some of the acids of the water and the vegetable.
Because there are so few acids, the vegetable stays
green-but the alkali dissolves its firm cell wall. The
vegetable tissue rapidly becomes too soft.
Baking soda also destroys the vegetable's vitamins.
It's a high price to pay for looking good!

51

Keeping a Lid On

Cold or Hot
We always start cooking green vegetables in boiling
water. Why?

You need:
broccoli or spinach

~ rf8J~

. ~~~~~

What to do:
Place half of the broccoli or spinach in a pot half full
of cold water. Place the other half in a pot half full of
boiling water. Cook both until the vegetables are
tender.

What happens:
The vegetable in the cold water loses more color than
that in the boiling water.

How can you preserve a vegetable's color ['"

::ooking it covered or uncovered?

You need:
Droccoli or zucchini

2 pots, one with a

\Vhat to do:
Cut off the stalk and separate the flower~
broccoli or cut the zucchini into quarters.
Cook half the vegetable in a large qua:!
ooiling water in a covered pot for five -
minutes.
Cook the other half in a large quantity 0:
';t;ater in a pot without a lid for five to seven r:J

\Vhat happens:
The broccoli in the uncovered pot retains .
The broccoli in the covered pot does not.

Why:

\Vhy:

Plants contain enzymes, proteins that cause chemical

reactions. They change the plant's color and also
destroy its vitamins. The particular enzyme (chloro
phyllase) involved here is more active between 150
and 170F (66-77C) than at other temperatures, so
less pigment is lost if the vegetables don't have to be
heated through the 150-170F range. Water boils at
212F (100C). . If the vegetable is put into boiling
water, it avoids the lower range completely.

The color changes less ' in the uncovered po

some of the plant's acids escape in steam dw.r
:lrst two minutes of boiling. When the pot ~
:he acids turn back into liquid, condense 0::'
.md fall down into the water.
The bad news is that, without the lid. :
:TIore vitamins into the air. And becau...<:.
~onger to cook without a lid, the nutrients ..
::nore time to be drawn out of the food.

52

- ~ .= =-~ . ~ I.14i

_ -r
_~ ::..;.-:

.-: ": : -

~-;

- "-'-........-=
....=....._-.

Keeping a tid On
Cold or Hot

lways start cooking green vegetables in boiling

r. Why?

need:
oli or spinach

@'~~~

it to do:
half of the broccoli or spinach in a pot half full
d water. Place the other half in a pot half full of
rg water. Cook both until the vegetables are
r.

t happens:
regetable in the cold water loses more color than
in the boiling water.

How can you preserve a vegetable's color better

:-ooking it covered or uncovered?

You need:
'::>roccoli or zucchini

2 pots, one with a cover

\Vhat to do:
Cut off the stalk and separate the flowers of the
Jroccoli or cut the zucchini into quarters.
Cook half the vegetable in a large quantity of
boiling water in a covered pot for five to seven
:ninutes.
Cook the other half in a large quantity of boiling
-;t;'ater in a pot without a lid for five to seven minutes.

\Vhat happens:
The broccoli in the uncovered pot retains its color.
The broccoli in the covered pot does not.

\Vhy:
s contain enzymes, proteins that cause chemical
s. They change the plant's color and also
_. its vitamins. The particular enzyme (chloro
,;;:e) involved here is more active between 150
O~F (66-77C) than at other temperatures, so
' gment is lost if the vegetables don't have to be
i through the 150-170F range. Water boils at
(100C). ' If the vegetable is put into boiling
it avoids the lower range completely.
I

The color changes less ' in the uncovered pot because

~me of the plant's acids escape in steam during the
irst two minutes of boiling. When the pot is covered,
:ne acids turn back into liquid, condense on the lid
and fall down into the water.
The bad news is that, without the lid, you lose
::lore vitamins into the air. And because it takes
~Jnger to cook without a lid, the nutrients have , p
-:Dore time to be drawn out of the food.
. )n

. .. ., ~
~dk"'''''~-?
'"-' ' ' ' '
~~~, . ~~~
~
r.

4:

;y~
~

__,

~-.l-'?-)

, J ':""

.jifc.;

/",-;-P

'. -. .-..-..~ .

w.

~~
~ ~

2-/ '

/VS~0/

A"~

~~

..... ,.. ,' .,....,..;!',""',

~. & ~ .

'
"1
O~~
~ ~ ~ E~d!,s'p:P

53

Colorful Carrot

There Must Be a Better Way!

Unlike green and red vegetables, carrots do

their color when cooked in water!

In the last experiment, you saw that cooking a green

vegetable in a large quantity of water with the lid off
prevents it from discoloring. But cooking that way,
more vitamins are lost. What's the solution?

You need:
1 or 2 carrots,
peeled and sliced
pot of water

You need:
broccoli
a steamer rack (or
colander)
a pot with a cover
water

'"::! .~

~ OJ.J~<;:;)
~
C;;;;;
~ .

.<

~~

What to do:

Bring a cup of water to the boiling point.

With a large spoon, lower the carrot slie::
pot of boiling water. Cook for 15 to 20 mir

What to do:

What happens:

Separate! the broccoli flowers and put them in the

steamer rack.
Place a half-cup of water in the pot and turn on
the heat to medium high. When the water starts to
boil, slip in the steamer rack with the broccoli, and
cover the pot with a tight-fitting lid. Cook for seven
to nine minutes.

The carrots remain orange, but you now

them with a fork.

What happens:
The broccoli remains green.

~ ..

.,'

Why:
Steaming is less effective at conducting heat than
water is. So the vegetable may take a few more
minutes to soften than it would if boiled. But since it
never comes into contact with the acids in the water,
it doesn't lose its color or its vitamins.

54

Why:

Though they dissolve in fat, . the coloring

carrots (carotenes) do not dissolve in wat(;
not affected by the normal heat of coc
carrots therefore stay orange.
Because heat dissolves some of the fibeI'
cellulose) in the stiff carrot walls, cooked
easier to digest and more nutritious thaJ
rots. Cooked or raw, carrots are a good '"
vitamin A and the mineral potassium.
Strangely enough, eating huge amount:
(two cups a day for several months) tUIT"":
yellow! Fortunately, when you stop eat '
carrots, it returns to its normal color.

rhere Must Be a Better Way!

last experiment, you saw that cooking a green

lble in a large quantity of water with the lid off
lts it from discoloring. But cooking that way,
vitamins are lost. What's the solution?

Colorful Carrot
Unlike green and red vegetables, carrots do not lose
their color when cooked in water!

You need:

=
~
".

li

carrots, '
1 or 2ldan
dshced
pee e

mer rack (or

pot of water

leed:

nder)
with a cover

What to do:

.'"'"

..

...

;'!f'
~
",,__

~-

:'..,-

~', ..

"

."/~~;

;:fi

~ , -'

~ OJ.Jd>~
~~

Bring a cup of water to the boiling point.

With a large spoon, lower the carrot slices into the
pot of boiling water. Cook for 15 to 20 minutes.

to do:

:lte ,the broccoli flowers and put them in the

~r rack.
-e a half-cup of water in the pot and turn on
lat to medium high. When the water starts to
.P in the steamer rack with the broccoli, and
'he pot with a tight-fitting lid. Cook for seven
? minutes.

happens:
occoli remains green.

.~

~~

g is less effective at conducting heat than

.-. So the vegetable may take a few more

o to soften than it would if boiled. But since it

mes into contact with the acids in the water,

'r lose its color or its vitamins.

What happens:
The carrots remain orange, but you now can pierce
them with a fork.

Why:
Though they dissolve in fat" the coloring matter of
carrots (carotenes) do not dissolve in water and are
not affected by the normal heat of cooking. The
carrots therefore stay orange.
Because heat dissolves some of the fiber (the hemi
cellulose) in the stiff carrot walls, cooked carrots are
easier to digest and more nutritious than raw car
rots. Cooked or raw, carrots are a good source of both
vitamin A and the mineral potassium .
Strangely enough, eating huge amounts of carrots
two cups a day for several months) turns your skin
yellow! Fortunately, when you stop eating so many
carrots, it returns to its normal color.

55

Making Beans User-Friendl

ABOUT LEGUMES
Legumes are foods such as beans, peas and
lentils that come from the fruit or seeds of
plants that have pods. We can eat them both
fresh and dried. Kidney beans, for instance, are
the dried seeds of green beans. But we call the
green beans a vegetable and the kidney bean a
legume!
Legumes are second in importance to grain as
a source of food. They are valuable because they
absorb nitrogen from the air. Nitrogen is the
essential mineral of amino acids, the building
blocks of the protein that helps grow and repair
our body's tissues. So, in addition to fibre and
essential minerals and vitamins, beans supply
us with protein.
Among the thousands of beans that belong to
the legume family, only 22 are grown in quan
tity for us to eat.' These range from lima beans,
split-peas and chick-peas to adzuki, used in
Asian sweet dishes, and the soybeans from
which soy sauce and tofu are made.
Though we call it a nut, the peanut is also a
legume.

O~,
~ ,<i])

~~

~ G)~

56

Jespite their importance in our diet, bea:

:nake us feel bloated and give us gas. Here :;,
make them "user friendly" when we eat the:
~

You need:
.J T black beans
3.

or chick-peas
colander or strainer

What to do:

?'-~~'"'
~

3 pots
cold water

"':G~~

L Place one third of the beans in one of the

'over them with a cup of water. Let them

an hour. Then, using a strainer or colande:
the water. Place the beans in the refrigeralL
to six hours (or overnight if that is more cc:
Drain off the water and cover the bean5
cups of fresh water.
2, In a second pot, take another third of -~
cover them with a cup of water. Bring thee
and cook for 2 minutes. Then change the "
let them stand, covered, for an hour. Drc.
water and cover the beans with two C~ r
water.
3. In a third pot, cover the last third 0 "
with two cups of water.
Heat all three pots, bringing the wat.er
Then lower the heat and simmer until tb.o:
soft. Note how much time it takes for F"
beans to soften.
Add salt and pepper and minced garlt
lemon juice, dill or parsley. Eat each b e.:
at a different meal and observe ho\<.
reacts.

ABOUT LEGUMES

n es are foods such as beans, peas and

~ that come from the fruit or seeds of
; that have pods. We can eat them both
and dried. Kidney beans, for instance, are
-ied seeds of green beans. But we call the
beans a vegetable and the kidney bean a

e:

urnes are second in importance to grain as

ce of food. They are valuable because they
nitrogen from the air. Nitrogen is the
:al mineral of amino acids, the building
of the protein that helps grow and repair
dy's tissues. So, in addition to fibre and
.a l minerals and vitamins, beans supply
h protein.
ng the thousands of beans that belong to
ume family, only 22 are grown in quan
us to eat. ' These range from lima beans,
as and chick-peas to adzuki, used in
-"veet dishes, and the soybeans from
~y sauce and tofu are made.
gh we call it a nut, the peanut is also a

~@b

~." O
".~:"~;,,,,,~.
"
. --~'~.-. ~..J'7",,<-J-f.:'-!",-'

Making Beans User-Friendly

:Jespite their importance in our diet, beans often
:nake us feel bloated and give us gas. Here's how to
:nake them "user friendly" when we eat them.

You need:
, T black beans
or chick-peas
3. colander or strainer

3 pots
cold water

\Vhat to do:

0~G>_~<f/S>

==
.. -:. ~. . -

--...

>

:, Place one third of the beans in one of the pots and

?over them with a cup of water. Let them stand for
.ill hour. Then, using a strainer or colander, change
:he water. Place the beans in the refrigerator for four
:0 six hours (or overnight if that is more convenient).
Drain off the water and cover the beans with two
~ups of fresh water.
2. In a second pot, take another third of the beans,
over them with a cup of water. Bring them to a boil
and cook for 2 minutes. Then change the water and
et them stand, covered, for an hour. Drain off the
water and cover the beans with two cups of fresh
water.
3. In a third pot, cover the last third of the beans
with two cups of water.
Heat all three pots, bringing the water to a boil.
Then lower the heat and simmer until the beans are
soft. Note how much time it takes for each pot of
beans to soften.
Add salt and pepper and minced garlic or onion,
iemon juice, dill or parsley. Eat each batch of beans
at a different meal and observe how your body
reacts.
57

What happens:
The pre-soaked black beans (either #1 and #2) each
take about 1Y2 hours to soften. The beans that
haven't been soaked (#3) take much longer to cook.
But even more important, the unsoaked beans make
us feel bloated and uncomfortable and give us gas.

Why:
Either the long-term soaking (#1) or the quick
soaking (#2) reduces the cooking time by half be
cause it returns moisture to the beans and softens
them. (The shorter cooking time also saves minerals,
vitamins and protein that are destroyed during the
longer heating. )
Soaking also breaks down the beans' complex
sugars, its oligosaccharides, which our digestive en
zymes cannot digest. When we change the soaking
water, we discard these sugars. Otherwise, they fer
ment in our intestines and produce those bloating
and unpleasant gases, mostly carbon dioxide.

Tough Cook, Tender Bean

Most legumes have a bland flavor. We ~~
flavor them to make them taste good. Mex::... .
garlic and chili; Italians add garlic and oreT
British add mustard and bay leaf. New E::.
make their famous baked beans dish w:__
sugar and molasses.
Either tomatoes or lemon juice will mak-:
tasty. And their vitamin C makes the in:
beans easier to absorb. But not if our tirr~-

You need:
6 T lentils or
presoaked beans
4 T tomato sauce or
lemon juice
2 small pots

water

--

~
~

<P

a9. ~
=
G>

What to do:

Cull the lentils (see page 60) and clisc.arG.

float to the top. Place three tablespoons :
and cover with water.
'lb pot #1, add the tomato sauce or leffi
Don't add any juice or sauce to pot #2.
Simmer both pots on a low flame. Afi'3
utes test the lentils in both'pots for sofme
fork . Retest every 10 minutes. Remove '
he heat when the lentils are tender but
how much time it takes them to cook.

\Vhat happens:

The plain lentils take 30 to 40 minut i

58

lppens:

.(laked black beans (either #1 and #2) each

ut 1Y2 hours to soften. The beans that
3en soaked (#3) take much longer to cook.
more important, the unsoaked beans make
.oated and uncomfortable and give us gas.

e long-term soaking (#1) or the quick

=-2) reduces the cooking time by half be

eturns moisture to the beans and softens

e shorter cooking time also saves minerals,
~l1d protein that are destroyed during the
.ri ng.)
also breaks down the beans' complex
oligosaccharides , which our digestive en
ot digest. When we change the soaking
discard these sugars. Otherwise, they fer
:lI intestines and produce those bloating
i5ant gases, mostly carbon dioxIde.

Tough Cook, Tender Beans

Most legumes have a bland flavor. We season and
flavor them to make them taste good. Mexicans add
garlic and chili; Italians add garlic and oregano. The
British add mustard and bay leaf New Englanders
make their famous baked beans dish with brown
sugar and molasses.
Either tomatoes or lemon juice will make legumes
tasty. And their vitamin C makes the iron in the
beans easier to absorb. But not if our timing is om

You need:
6 T lentils or
presoaked beans
4 T tomato sauce or
lemon juice
2 small pots
water
<0

..s>a:~<!)

What to do:
Cull the lentils (see page 60) and discard any that
float to the top. Place three tablespoons in each pot
and cover with water.
Th pot #1, add the tomato sauce or lemon juice.
Don't add any juice or sauce to pot #2.
Simmer both pots on a low flame. Mter 20 min
utes test the lentils in both' pots for softness using a
fork. Retest every 10 minutes. Remove the pot from
the heat when the lentils are tender but firm. Note
how much time it takes them to cook.

What happens:
The plain lentils take 30 to 40 minutes to soften.
59

The lentils with the tomato sauce take much more

time to soften.

Why:

LENTIL SNACK
cup cooked lentils
1 T chopped onion
(optional)

1/ 2

When you add tomatoes or tomato sauce or lemon

juice before the beans are soft, the acid of the fruit or
vegetable reacts with the starch of the beans to
toughen their seed coat. They do soften, but it takes
them much longer. That's why acidic foods need to be
added only after the beans are soft.
Adding molasses before the beans have softened
also interferes with the softening process because
molasses contains calcium.
Salt also reacts with the seed coating to form a
barrier that keeps liquid from being absorbed and
makes the skins tough. It too should be added only
after the beans are cooked.

1 to 2 tsp I.:r-.
lemon jui
or 1 tsp (5
tomato sa"

Dried lentils will swell up to two or thr

their original size in the cooking. _-\d
. juice to them or tomato sauce or vintj
onions and serve your cooked lentils on I'
They are even tastier served cold the :::

CULUNG
FABUWUS SOYBEANS
We cull beans to pick out small stones and other
unwanted material. There is a quick, foolproof
way to do it. Place the lentils or beanS in a clear
jar or bowl. Cover them with a half glass of
water. Most of the beans will stay at the bot.tom
of the jar but the few defective ones will float up
to the top-they are hollow and therefore
lighter. You can lift them out with a slotted
spoon.

60

Soybeans are the only beans whose p. .

considered "complete." They contain
amino acids that are essential for :
through our food.
Soybeans are considered a perfect IT.t
tute and are ideal for vegetarian coo!'
a cheeselike curd made from sayre
Japanese favorite that has become ~
the rest of the world. The secret of to'
has no flavor of its own but takes a
and smell of the foods with which it i3
can taste like eggs, cheese, chicken
chocolate pudding!

~-.

~f

!!

mato sauce take much more

!s or tomato sauce or lemon

:-e soft, the acid of the fruit or

the starch of the beans to
. They do soften, but it takes
IS why acidic foods need to be
ans are soft.

Jre the beans have softened

le softening process because

lIll.

LENTIL SNACK

V2 cup cooked lentils

1 T chopped onion
(optional)

1 to 2 tsp (5-10 mD
lemon juice
or 1 tsp (5 ml)
tomato sauce

Dried lentils will swell up to two or three times

their original size in the cooking. Add lemon
juice to them or tomato sauce or vinegar and
onions and serve your cooked lentils on crackers.
They are even tastier served cold the next day.

the seed coating to form a

Lid from being absorbed and
It too should be added only
ked.

JLUNG

out small stones and other

There is a quick, foolproof
e lentils or beans in a clear
:hem with a half glass of
ans will stay at the botiDm
defective ones will float up
lYe hollow and therefore
them out with a slotted

FABUWUS SOYBEANS
Soybeahs are the only beans whose proteins are
considered "complete." They contain all the
amino acids that are essential for us to get
through our food.
Soybeans are considered a perfect meat substi
tute and are ideal for vegetarian cooking. Tofu,
a cheeselike curd made from soybeans, is a
Japanese favorite that has become popular in
the rest of the world. The secret of tofu is that it
has no flavor of its own but takes on the taste
and smell of the foods with which it is cooked. It
can taste like eggs, cheese, chicken-even like
chocolate pudding!
61

What happens:

Sprouting Beans
The sprouts used in salads actually sprout from
beans! You can easily sprout your own.

You need:
6 T mung beans, chick
peas or lentils
cheesecloth
string or rubber bands

labels and pencil

3 clean glasses
warm water

What to do:
Cull the beans.
Soak 4 tablespoons of the beans overnight in warm
water. Then drain them and divide them between
two clean glasses. Put a layer of cheesecloth over the
top of each of the glasses and tie it on with a string
or rubber band.
Store the first glass in a warm, dark place like a
cupboard. Store the second in the refrigerator.
Without soaking them, place the last two table
spoons of the beans in a third glass. Label it and
store it in the cupboard.
Keep the sprouts moist in all three glasses by
rinsing them twice a day with lukewarm water.
Drain off the excess water through the cheesecloth to
prevent rotting or molding.

-t~~ _

t)
Q~

Note what happens after four or five days.

62

The batch of soaked beans stored

place sprouts and yields four
(112-168 g) of sprouts!
The beans stored in the refrigelc
soaked beans never sprout.

Why:

During the overnight soaking, the

splits, the starch in the beans absor '
the beans swell. That permits thE
each bean to take in water. Bu:
moisture, seeds need warmth and d
to grow.
Harvest your crop and use the
salads or on sandwiches, or stir-frY
lions, soy sauce and garlic 4,

ABOUT

SPROUT~

As the beans sprout, the starche3

them convert into the energy nE
That's why sprouts have less cart
are less caloric than beans. In
seedlings produce ascorbic acid
They have three to five times a3
C as the beans from which they
Unlike the beans from whie
sprouts don't create gas in our in::
plex sugars (oligosaccharides) thru
among the carbohydrates that t
provide energy for the growing 51

What happens:

lUng Beans
salads actually sprout from
sprout your own.

~k -

labels and pencil

3 clean glasses
warm water

,
.:>

of the beans overnight in warm

.em and divide them between

: a layer of cheesecloth over the

~.ses and tie it on with a string

The batch of soaked beans stored in a warm, dark

place sprouts and yields four to six ounces
(112-168 g) of sprouts!
The beans stored in the refrigerator and the un
soaked beans never sprout.

Why:
During the overnight soaking, the hard outer shell
splits, the starch in the beans absorbs the water and
the beans swell. That permits the embryo within
each bean to take in water. But in addition to
moisture, seeds need warmth and darkness in order
to grow.
Harvest your crop and use the sprouts raw in
salads or on sandwiches, or stir-fry them with scal
lions, soy sauce and garlic,

in a warm, dark place like a

E-COnd in the refrigerator.
em, place the last two table
a third glass. Label it and
r d.
n oist in all three glasses by
day with lukewarm water.
later through the cheesecloth to
ding.

~
(j)(j

ABOUT SPROUTS
As the beans sprout, the starches and sugars in
them convert into the energy needed to grow.
That's why sprouts have less carbohydrates and
are less caloric than beans. In addition, the
seedlings produce ascorbic acid (vitamin C).
They have three to five times as much vitamin
C as the beans from which they sprouted!
Unlike the beans from which they come,
sprouts don't create gas in our insides. The com
plex sugars (oligosaccharides) that cause gas are
among the carbohydrates that break down to
provide energy for the growing sprouts.

aft.er four or five days.

63

.-_- --.11

-,~~_.

..

3. FRUIT OF THE

VINE AND OTHER

PlACES

Who calls a tomato a fruit? Why not store bananas

in the refrigerator? What does pineapple do to gel
atin? Where does vinegar come from? Is one end of a
fruit sweeter than the other? And more. . . .

ABOUT FRll

Botanists call tomatoes, eggplar..

pumpkins fruits because they &!
plant that has the seeds.
But as cooks-and eaters-wE'
bles and save the term fruit fer
sweeter.
All fruits grow above ground. V
berries and melons from vines 'l:
trees, we get apples and pears.
nanas , figs and dates and cherri E'~
to grow on a tree is the jakefruit. J
Asia. It can weigh as much as
Most fruits are eaten raw 0
many are also cooked-stewed,
well as dried, canned, frozen , 5-.
baked in pies, used to flavor othe
into jams and jellies. Some, likE
rhubarb and sour cherries, mus: .

R .N.I. NO. 53588/92 POSTAL REGN. NO . DL(S) -01l310912009_2011

ISSN 0971-""'9. Ucensed to PO" w;thout Pee-p')",eo. USEJ-44/2009_1I "' PSO Kot/, Ro,d ,
New Delh;-ll 0002. Pub';,bed on '4-15 "en mon.h. POSTED ON, 16-17 "en ",oo'b.

[{UIT OF THE
AND OTHER
I

PlACES
nato a fruit? Why not store bananas
ltor? What does pineapple do to gel
~s vinegar come from? Is one end of a
Lan the other? And more. . . .

ABOUT FRUIT

Botanists call tomatoes, eggplants, cucumbers and

pumpkins fruits because they are the part of the
plant that has the seeds.
But as cooks-and eaters-we call them vegeta
bles and save the term fruit for plants that are
sweeter.
All fruits grow above ground. We harvest grapes,
berries and melons from vines and shrubs. From
trees, we get apples and pears, citrus fruits, ba
nanas, figs and dates and cherries. The largest fruit
to grow on a tree is the jakefruit, native to southeast
Asia. It can weigh as much as 80 pounds! .
Most fruits are eaten raw once they ripen. But
many are also cooked-stewed, poached, baked-as
well as dried, canned, frozen, squeezed into juice,
baked in pies, used to flavor other foods, and made
into jams and jellies. Some, like plantains, quince,
rhubarb and sour cherries, must be cooked.

~
64

65

Bite or Bake?
There are hundreds of varieties of apples to choose
from. Which do you bite and which do you bake?

You need:
1 Red or Golden
Delicious apple
1 Rome, York Imperial,
Stayman, Winesap or
Jonathan apple
2 to 3 T sugar or
raISIns

dash of nutmeg
(optional)
water

What to do:

cell wall that keeps it firm, to hold I

Second, the Delicious apple doesn '
acid to counterbalance the added Sil
that is less sweet remains firmer an
fiber. Fiber is undigestible roughage
us because it helps the intestines and
better to eliminate waste products.
Of course, a raw apple contains thE

WHY ARE GREEN APPLES

What makes unripe apples sour? .

apples have it, but as an apple
tree, the amount of malic acid dec'
apple becomes sweeter. Depending
and climate in which they are
varieties stay more tart than othen
pIe prefer apples like Granny SmiL
green, just because they are sour,

Core both apples and cut away a circle of peel at the

top. Place them in a baking dish. Fill the center hole
of the apples with sugar or raisins. Sprinkle with
nutmeg. Add water to cover the bottom of the dish.
Place it in a 400F (200C) oven for about an hour or
until the apples are tender. Taste each one.

~
~

'"

Why:
The Delicious apple becomes mushy for two reasons.
First, it lacks enough fiber (cellulose), the part of the

66

'1

~rAJ"~ l~

~ :,'"
',.t..

'''~'':ij~~..,,J
, J

What happens:
The Delicious apple is mushy and shapeless.
The Rome is firm and tasty.

~1i]

db

,~
;~'1rr;..('?),
", "" ;}lfiJ
.

.
'
J
1
;ft.
:
_:?,
.....
"

'

-~

Bite or Bake?
eds of varieties of apples to choose
you bite and which do you bake?

lperial,
esap or
e

dash of nutmeg
(optional)
water

)r

cell wall that keeps it firm, to hold the peel intact.

Second, the Delicious apple doesn't have enough
acid to counterbalance the added sugar. The apple
that is less sweet remains firmer and retains more
fiber. Fiber is undigestible roughage that is good for
us because it helps the intestines and bowels to work
better to eliminate waste products.
Of course, a raw apple contains the most fiber!

WHY ARE GREEN APPLES SOUR?

What makes unripe apples sour? Malic acid. All
apples have it, but as an apple ripens on the
tree, the amount of malic acid declines and the
apple becomes sweeter. Depending on the soil
and climate in which they are grown, some
varieties stay more tart than others. Some peo
ple prefer apples like Granny Smiths, which stay
green, just because they are sour.

; and cut away a circle of peel at the

In a baking dish. Fill the center hole
[th sugar or raisins. Sprinkle with
ter to cover the bottom of the dish.
:>F (200C) oven for about an hour or
are tender. Taste each one.

Iple is mushy and shapeless.

inn and tasty.

1...
.Gi. ~
<,)~ t
~!, _,/ ~ ~

. :::~

.,-..::~ ./~ ,'S'- /~)" " :

pIe becomes mushy for two reasons.

ough fiber (cellulose), the part of the

67

Apple in the Cookie

An apple in the breadbox or cookie jar
bread or cake!

Bursting an Apple
Suppose you want a mushy apple!

You need:

You need:

2 cookie jars or tins

1 slice of bread
2 slices of apple

V4 cup water
1 tsp lemon juice
or
dash of cinnamon and
nutmeg

2 apples
water
parer (optional)
knife
pot with cover

What to do:
Place one apple slice in a cookie jar w
bread. Place the other in the cookie jaJ
of cake. Don't open the jars for a day

What to do:
Wash both apples, peel them and cut them in four
sections. Cut away the core and slice each quarter
into cubes. Cook the pieces in a small amount of
water in a covered pot until they are tender. Add the
cinnamon and nutmeg-or the lemon juice-and
cook a few minutes longer.

~. )

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.~ f s ~

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.I,) f

'on,:'

-,'

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- -:......

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1.' []
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f'o;~.

~.

.'

cJ
.
,
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\5

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.'

'~'

".'1>.~""
What happens:
......

- .~.; ..

You have applesauce.

.'

dJ

Why:

1 slice of
cookie

What happens:
The bread gets stale-and the cake :,

Why:
Sugar dissolves in water. It will abSCI
the atmosphere, if given the chance.
The more sugary food draws water
the other food. The apple has more SI
bread, so the bread loses water to the
cake has more sugar than the apple
loses water to the cake. ~

Q9'" Ql

. With the peel removed, the pectin-the cementing

material between cells that stiffens the fruit
dissolves. The water inside the apple's cells swells,
bursts the cell walls, and the fruit's flesh softens. An
apple turns into applesauce.

~ .. ~

.,~~

'-.:..I

68

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--

...

Apple in the Cookie Jar

ursting an Apple

An apple in the breadbox or cookie jar will affect our

bread or cake!

~ nt

You need:

a mushy apple!

2 cookie jars or tins

1 slice of bread
2 slices of apple

1/4 cup water

1 tsp lemon juice

or
dash of cinnamon and
nutmeg

What to do:
Place one apple slice in a cookie jar with the slice of
bread. Place the other in the cookie jar with the slice
of cake. Don't open the jars for a day or so.

pIes, peel them and cut them in four

away the core and slice each quarter
)Ok the pieces in a small amount of
ered pot until they are tender. Add the
1 nutmeg-or the lemon juice-and
mutes longer.

~r.

-:. -"
D. D

~~)f

---'
-~

.. ;

2 ~

c) ~ G~

-.<;I. . ~

ns:

esauce.

1 slice of cake (or a

cookie)

What happens:
The bread gets stale-and the cake stays moist!

Why:
Sugar dissolves in water. It will absorb water from
the atmosphere, if given the chance.
The more sugary food draws water molecules from
the other food. The apple has more sugar than the
bread, so the bread loses water to the apple. But the
cake has more sugar than the apple, so the apple
loses water to the cake.~

<]

removed, the pectin-the cementing

-een cells that stiffens the fruit
~ water inside the apple's cells swells,
walls, and the fruit's flesh softens. An
!Ito applesauce.

.
.

~ ~

*o.~ ~

69

How to Ripen a FJ

One End Is Sweeter!

Did you know that different parts of the same fruit
taste different?

All too often, the fruit we buy is not q

do we do with it?

You need:

You need:

an orange (preferably navel)

a knife

2 unripe peaches,
nectarines or other
fruit

What to do:
Peel the orange. Cut one slice across the stem end
and then one across the blossom end. Taste them.

What happens:
The slice at the blossom end is sweeter.

Why:
The blossom end develops more sugar because it is
more exposed to the sun. For the same reason, fruits
grown in the temperate zone are only 10 to 15
percent sugar while those from the tropics, such as
bananas, figs and dates, range from 20 to 60 percent
sugar.

ORANGE AND ONION SAlAD

You can continue slicing your orange and pop the
slices into your mouth. Or make a Sicilian salad.
6 orange slices 114" thick
6 red onion slices Va" thick

1 or 2 tsp olive oil

ground black pepper

Place the orange slices on a salad plate and

layer slices of red onion on them. Dribble on a
teaspoon or two of olive oil. Grind on fresh black
pepper to taste and serve.

70

a brown
your refr

What to do:
Place one of the unripe fruits in thE
refrigerator for a day or two.
Place the other in the paper b81
securely. Put it somewhere out of the
the refrigerator, for instance. Let it 5U
two.
Taste both.

What happens:
The fruit in the refrigerator softeru
very tasty.
The fruit in the paper bag softens

Why:
In the paper bag, you are trapping aJ
the ethylene gas that comes from the
This gas speeds up the ripening
refrigerator, the ethylene gas is ; ;
other contents of the crisper.

ISS:"

RSJ. :'\0. 53588/92 POSTAL REGN. NO. DL(S)-01l3109/2009-2011

-9_Licen sed to Post without Pre-payment l:(SE)-~4!2009-1l at PSO Kotla Road,
'. p .... : _ ~ on l.l-IS e~ ery month. POSTED 0'\ : 16-17 every month.

r .-

shorr-term EIA

How to Ripen a Fruit

One End Is Sweeter!

now that different parts of the same fruit

rent?

All too often, the fruit we buy is not quite ripe. What
do we do with it?

l:

You need:
2 unripe peaches,
nectarines or other
fruit

preferably navel)

do:

range. Cut one slice across the stem end

me across the blossom end. Taste them.

~pens:

3.t the blossom end is sweeter.

,m end develops more sugar because it is

;ed to the sun. For the same reason, fruits
the temperate zone are only 10 to 15
gar while those from the tropics, such as
gs and dates, range from 20 to 60 percent

RANGE AND ONION SAlAD

mtinue slicing your orange and pop the
,your mouth. Or make a Sicilian salad.
slices 114" thick
.on slices Va" thick

1 or 2 tsp olive oil

ground black pepper

a brown paper bag

your refrigerator

What to do:

Place one of the unripe fruits in the crisper of the

refrigerator for a day or two.

Place the other in the paper bag and close it

securely. Put it somewhere out of the way-on top of
the refrigerator, for instance. Let it stand for a day or
two.
Taste both.

What happens:

The fruit in the refrigerator softens-but it is not

very tasty.

The fruit in the paper bag softens-and sweeteIlE:

Why:

In the paper bag, you are trapping and concentrating

the ethylene gas that comes from the fruit naturally.

This gas speeds up the ripening process. In the

refrigerator, the ethylene gas is shared with the

other contents of the crisper.

e orange slices on a salad plate and

i:eS of red onion on them. Dribble on a
or two of olive oil. Grind on fresh black
I t.aste and serve.
il

R.S.1. \'0. ~~ =

ISS "'- 097 ] 8079. LiL......~~.:

New Dcllij.1 H

LEMON ICES

Getting Juice from a Lemon

How do you get juice out of aleman?

Use your lemon juice to make refreshi

You need:
a knife

2 lemons

What to do:
Cut the first lemon in half and squeeze out as much
of the juice as you can.
Before you cut it, roll the other lemon on a hard
surface like a countertop. Then squeeze out the juice.

~. ~..
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'i..~'"~"
. ~..
' .

. ~-....:

I i ...... .

~' :,

- -~

.~"

(j
~

freshly grated lemon

peel
% cup of lemon juice
(1 or 2 lemons)
1 cup of sugar (or
less to taste)

Grate the peel of one lemon into a s

jar.
Simmer the water and the sugaJ
over medium heat about three minu:l
sugar dissolves. Let it cool and p
refrigerator for about an hour until
Combine the cold sugar syrup.
lemon peel and the lemon juice, and
an ice cube tray. Put the tray in thE
about 30 minutes- until ice crystG.
form. Then stir the mixture well an.J
tray to the freezer. Keep stirring ey
utes until the mixture is frozen thro
2 to 2Y2 hours.
Spoon it into small paper cup.:
away!

What happens:
It is much easier to squeeze out the juice after you've
rolled the lemon-and you wind up with much more
juice!

Why:
You break up the tissues of the fruit when you roll it
on a hard surface, so the juice comes out more easily.
72

4 cups of 1
an ice cub
without
or a m el
pan
small papt

fDrJr)

~~;

\l\l '
.. ;.; ,;.. ..

.. -;'

". '\"0 . DUS)01l310912009.2011

I USE1 W200911 at PSO KotIa Road,
th . POSTED ON: 1617 eyery month.

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non in half and squeeze out as much

you can.

It it, roll the other lemon on a hard

[)Untertop. Then squeeze out the juice.

~'i
. 't--

.:<' } "

Il

". "

I .;~.iii
.;! ~~

- - ......

rt

T\

Use your lemon juice to make refreshing lemon ices.

a knife

.: ' . ~

LEMON ICES

Juice from a Lemon

juice out of a lemon?

- .-

&

freshly grated lemon

peel
% cup of lemon juice
(1 or 2 lemons)
1 cup of sugar (or
less to taste)

4 cups of water
an ice cube tray
without separators,
or a metal baking
pan
small paper cups

Grate the peel of one lemon into a small plate or

jar.
Simmer the water and the sugar uncovered
over medium heat about three minutes until the
sugar dissolves. Let it cool and put it in the
refrigerator for about an hour until it is cold.
Combine the cold sugar syrup, the grated
lemon peel and the lemon juice, and pour it into
an ice cube tray. Put the tray in the freezer for
about 30 minutes-until ice crystals begin to
form. Then stir the mixture well and return the
tray to the freezer. Keep stirring every 30 min
utes until the mixture is frozen through-about
2 to 21/2 hours.
Spoon it into small paper cups-and lick
away!

,:
r to squeeze out the juice after you've
-and you wind up with much more

.ftJ S

rJD
....

t3

. ~!~~

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e tissues of the fruit when you roll it

~. so the juice comes out more easily.

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73

--,
. :_ . _~: :_! ;..:__; :~

;r: i:

Rescuing an ApI

LEMON AS DEODORIZER!

How do you prevent a cut apple from

You can clean the smell of fish from your hands
by rubbing them with lemon. The smell is
caused by nitrogen compounds in the fish. The
acid of the lemon changes the nitrogen com
pounds so that you can rinse them off in cold .
running water.
/.\~

.#

\".
(11
(

~ .
, :--:.! ?... :. ~
<h.,:
. (~

Ar-

lemon j

What to do:

~' d,_~~

What happens:

, :~ .

The untreated apple on the table

The apple with the lemon juice in ~

stays fresh longest.

'.: '
fi;J
}~
(/ <. '.:';.''"'' ~ '~ v
~f.j ':i:' "

( '-;" "

Why:

~
~~

74

an apple

Cut the apple into quarters.

Let one of the quarters remain
table. Place another in the refrigera:
Sprinkle lemon juice on the other
Place one of these on the table and '
refrigerator.

..
.

You need:

When you cut into apple, you tear it.;;:

an enzyme called polyphenoloxida,
speeds up the process by which co::!
apple (phenols) combine with oxygE:-'
This is what produces the browni5:
darkens the fruit and makes it taste
The enzyme works more slowly a
tures than at room temperatures , I t I.
slowly in an acid like lemon juice, \'-.
inactivates it.
If you don't have any lemons ar
orange juice, but lemon juice is
contains more acid.

~MON

Rescuing an Apple

AS DEODORIZER!

How do you prevent a cut apple from turning brown?

~an

the smell of fish from your hands

g them with lemon. The smell is

You need:

nitrogen compounds in the fish. The

e lemon changes the nitrogen com
that you can rinse them off in cold
ater.
/.\~
//

an apple

!,(~

\t

'2:::7

r ",:;
.,."

.... ~ :

~f}

" '''''''

Cut the apple into quarters.

Let one of the quarters remain on the kitchen
table. Place another in the refrigerator.
Sprinkle lemon juice on the other two quarters,
Place one of these on the table and the other in the
refrigerator.

~/(

Why:

;-c _ . ~
>.D
. : .;,,\
' ~. _ ""

I...;.;
.,---

What to do:

~
:

What happens:

I~

. ~. .

.,',

The untreated apple on the table turns brown first.

The apple with the lemon juice in the refrigerator
stays fresh longest.

-~'\'~"V
':.'.)
~~

lemon juice

. :'. -- '-!;

<tw~
~

When you cut into apple, you tear its cells, releasing
an enzyme called polyphelWloxidase. The enzyme
speeds up the process by which compounds in the
apple (phelWIs) combine with oxygen from the air.
This is what produces the brownish pigment that
darkens the fruit and makes it taste bad.
The enzyme works more slowly at cold tempera
tures than at room temperatures. It works even more
slowly in an acid like lemon juice, which completely
inactivates it.
If you don't have any lemons around, you can use
orange juice, but lemon juice is better because i
contains more acid.
~

Not in the Refrigerator

.' B ananas are picked and shipped green, but green
bananas are not digestible. You can ripen them in a
few days-but is it true that you should never put
bananas in the refrigerator?

You need:
2 green bananas

What to do:
Place one banana on the counter and one in the
refrigerator.

Powerful Pineap

Gelatin is a protein that comes fro

tissue in the hoofs, bones, tendon:: .
cartilage of animals. Vegetable gela '
from seaweed. Gelatin dissolves i
hardens with cold. We can put all ki
to make terrific desserts-but were .
age not to add raw pineapple. Why?

You need:
What happens:

1 envelope of

a can

Within a few days the banana on the counter turns

yellow and its flesh becomes soft and creamy. The
one in the refrigerator blackens and its insides re
main hard.

unflavored gelatin
cup of cold water
a few bits of raw
pineapple (or frozen
pineapple juice)

chunk
l Y2 cup:
water

1/ 2

oj

Why:
Bananas release ethylene gas naturally to ripen the
fruit. On the counter, the skin's green chlorophyll
disappears and reveals yellow pigments (carotenes
and flavones). Also, the starch of the banana changes
to sugar and the pectin, which holds the cells of the
banana firm, breaks down. And so the flesh softens
and is easy to digest.
In the cold of the refrigerator, the tropical bananas
suffer cell damage and the release of browning and
other enzymes. The fruit doesn't ripen and the skin
blackens instead of turning yellow.
Once a banana is ripe it is safe to store it in the
refrigerator. The skin may darken but the fruit in
side will remain tasty for several days.

76

What to do:

Stir gelatin in the cold water and IE

two minutes. Then add the boilillE
until all the gelatin is dissolved. Pot
dessert dishes.
To one, add raw pineapple bits or
juice. To the other, add canned
canned juice.
Put both in the refrigerator.

lD

the Refrigerator

icked and shipped green, but green

t digestible. You can ripen them in a
is it true that you should never put
refrigerator?

LS

ma on the counter and one in the

s:

!lYs the banana on the counter turns

flesh becomes soft and creamy. The
igerator blackens and its insides re

ethylene gas naturally to ripen the

counter, the skin's green chlorophyll
reveals yellow pigments (carotenes
so, the starch of the banana changes
e pectin, which holds the cells of the
"eaks down. And so the flesh softens
ligest.
the refrigerator, the tropical bananas
1ge and the release of browning and
IT he fruit doesn't ripen and the skin
a of turning yellow.
a is ripe it is safe to store it in the
2 skin may darken but the fruit in
1 tasty for several days.

Powerful Pineapple
Gelatin is a protein that comes from the connective
tissue in the hoofs, bones, tendons, ligaments and
cartilage of animals. Vegetable gelatin, agar, is .made
from seaweed. Gelatin dissolves in hot water and
hardens with cold. We can put all kinds of fruit in it
to make terrific desserts-but we're told on the pack
age not to add raw pineapple. Why?

You need:
1 envelope of
unflavored gelatin
% cup of cold water
a few bits of raw
pineapple (or frozen

pineapple juice)

a can of pineapple
chunks
1% cups of boiling
water ~~,

What to do:
Stir gelatin in the cold water and let it stand one or
two minutes. Then add the boiling water and stir
until all the gelatin is dissolved. Pour into 2 cups or
dessert dishes.
To one, add raw pineapple bits or frozen pineapple
juice. To the other, add canned pineapple bits or
canned juice.
Put both in the refrigerator.

77

What happens:
The gelatin with the canned pineapple becomes firm.
The gelatin with the raw pineapple remains watery.

Currying Flavor with a

Sometimes "cooking" starts hours ber

the stove.

Why:
Pineapples, like figs and papayas, contain an enzyme
that breaks proteins down into small fragments. If
you put raw pineapple in gelatin for a dessert or
fruit salad, this enzyme digests the gelatin molecules
and prevents the gel from becoming solid. It remains
liquid.
Cooking stops the enzyme from working. That's
why you can add canned pineapple to the gelatin
with no bad effects. Since it has been heated, it no
longer contains the active enzyme.

PUTTING PINEAPPLE TO WORK

Chefs sometimes simmer raw pineapple with a
meat stew to help break down the protein of the
meat and make it tender. A bonus is its sweet
flavor.

c
~.

~""':.

~~

You need:
2 chicken breasts
1 T lime juice
dash of chili powder
(optional)
. dash of turmeric or
cumin (optional)
bowl

2 tsp oliVt

V2 tsp mir
1 tsp roSE
(optiona
salt and
wooden sp

What to do:
Mix the lime juice and olive oil. Add
stir. Put one of the chicken breasts
cover it with the marinade.
Season the other chicken breast
pepper and, if you wish, herbs.
Refrigerate both chicken breasts for
Broil each one. After ten minutes,
and continue to broil for another five t
Test them for tenderness and remove
oven when a fork goes in easily.

78

1'" d I
n D od rM? 8f~'f ' 0 , T , -?!

itS:

th the canned pineapple becomes finn.

.th the raw pineapple remains watery.

Currying Flavor with a Lime

Sometimes "cooking" starts hours before you light
the stove.

'e figs and papayas, contain an enzyme

roteins down into small fragments. If
pineapple in gelatin for a dessert or
oS enzyme digests the gelatin molecules
he gel from becoming solid. It remains
ps the enzyme from working. That's
add canned pineapple to the gelatin
ffects. Since it has been heated, it no
the active enzyme.

NG PINEAPPLE TO WORK
-imes simmer raw pineapple with a
:1 help break down the protein of the
take it tender. A bonus is its sweet

~
~

You need:
2 chicken breasts
1 T lime juice
dash of chili powder
(optional)
dash of tunneric or
cumin (optional)
bowl

2 tsp olive oil

V2 tsp minced garlic
1 tsp rosemary
(optional)
salt and pepper
wooden spoon

What to do:
Mix the lime juice and olive oil. Add the herbs and
stir. Put one of the chicken breasts in a bowl and
cover it with the marinade.
Season the other chicken breast with salt and
pepper and, if you wish, herbs.
Refrigerate both chicken breasts for an hour or so.
Broil each one. After ten minutes, turn them over
and continue to broil for another five to ten minutes.
Test them for tenderness and remove them from the
oven when a fork goes in easily.
79

What happens:

How to Make

Vin~

The marinated chicken breast cooks faster. The lime

not only flavors the chicken but also cuts down on
cooking time.

Vinegar is often used to flavor sala~

meats. Many vinegars are made fro
(which is made from fruit). You ca
make your vinegar.

Why:

You need:

In marinating, the essential ingredient is an acid

such as lime or lemon or vinegar that softens the
tissues.
In addition to tenderizing and adding flavor, mari
nades sometimes preserve color. If you are marinat
ing foods more than an hour or two, it is safer to
refrigerate them. Like cooked food, marinating food
needs to be refrigerated to prevent the growth of
dangerous bacteria.

c:.~

2 apples, cored
[[~:
blender or juicer
I
2 jars
~ ,..._' ,I

G>

Q/"\ C\Q
~ ~

~%'
~"
~,-- "

'
.~ {
,~~~

(
~

What to do:
Cut the apples into small pieces, place
blender or juicer, and press out the ,;:.
the juice into one jar, and the other
other. Place one jar in the refrige
other in a warm place.
Compare the color and the odor 0\'2T
week.

What happens:
Both change, but the juice in 1" '
changes much faster-weeks faster ~ ,
bubbles and smell alcohol. You may s
forming on top. Then the liquid begir.~

Why:
Chemical changes have taken place. Y-3
skins of the apple and from the air ac:
of the apple juice, producing carber:
alcohol ("hard" cider). Within the wecl
the cider turn it into vinegar.

80

How to Make Vinegar

ens:

~d chicken breast cooks faster. The lime

ors the chicken but also cuts down on

Vinegar is often used. to flavor salads and tenderize

meats. Many vinegars are made from fruit or wine
(which is made from fruit). You can use apples to
make your vinegar.

You need:

19, the essential ingredient is an acid

~ or lemon or vinegar that softens the

to tenderizing and adding flavor, mari

lIDes preserve color. If you are marinat
)re than an hour or two, it is safer to
hem. Like cooked food, marinating food
refrigerated to prevent the growth of
3..cteria.

2 apples, cored
blender or juicer
2 jars

G;)

Q/"'"\ 0@

- ',

~\l:J

What to do:
Cut the apples into small pieces, place them in your
blender or juicer, and press out the juice. Pour half
the juice into one jar, and the other half into the
other. Place one jar in the refrigerator. Place the
other in a warm place.
Compare the color and the odor over a period of a
week.

What happens:
Both change, but the juice in the warm place
changes much faster- weeks faster! At first you see
bubbles and smell alcohol. You may see a thick film
forming on top. Then the liquid begins to smell sour.

Why:

'~

' "vi. l,~

' ~ -
-.--~
, ., .. .
,~~~~
s'-"O~
..

"" ,

~~
~, .~ . .,; , ,~~~f~cc.

" , .

"-'-'~

Chemical changes have taken place. Yeasts from the

skins of the apple and from the air act on the sugars
of the apple juice, producing carbon dioxide and
alcohol ("hard" cider). Within the week, bacteria in
the cider turn it into vinegar.
81

.:.. ., :- :. :

: :.:-: r"" :-; -

4. GRAIN: THE STAFF

OF liFE

What happens when you make toast? What puts the

bubbles in the pancakes? Why is baking more expen
sive on a rainy day? What is yeast? And more....

ABOUT GRAIN
Grain, whole or grolU1d into meal t
principal food of people and domestic
Goldilocks and the three bears ate
they called it porridge.
Cereals, breads, rolls, muffins, bun.:
cakes, waffles, spaghetti, macaroni.
kasha, cookies, crackers, cake-all a
ucts. They are made from wheat, h
rye, oats, maize, barley, and, in Africa
China, millet or sorghum. Less famil
elude amaranth, which fed the Azu
staple food of the ancient Incas; and
modern scientists developed by cro.
wheat.

~~~-~ ~
=-

82

~~

1 31 09 2009-2011
-11 at PSO Kotla Road.
\": 16-1 i e\"er~ month.

WN: THE STAFF

OF LIFE
illS when you make toast? What puts the
b.e pancakes? Why is baking more expen
liny day? What is yeast? And more. . ..

ABOUT GRAIN

Grain, whole or gr()und into meal or flour, is the

principal food of people and domestic animals. Even
Goldilocks and the three bears ate cereal, though ,
they called it porridge.
Cereals, breads, rolls, muffins, buns, bagels, pan
cakes, waffies, spaghetti, macaroni, rice, bulgar,
kasha, cookies, crackers, cake-all are grain prod
ucts. They are made from wheat, buckwheat, rice,
rye, oats, maize, barley, and, in Africa and India and
China, millet or sorghum, Less familiar grains in
clude amaranth, which fed the Aztecs; quinoa, a
staple food of the ancient Incas; and triticale, which
modern scientists developed by crossing rye and
wheat.

-vry.

~~

..

(
( ,

'-\)

r',: , '~
~
~l}
. -'

,"" ", >" ;"'J.~:'~'"

6:"
~
. ~r~
' 1/
/~q

82

83

d.

month .

..

What Is Toast?

Science for Breakf(

'Ibast is defined in the dictionary as a slice of bread

browned on both sides by heat. But what causes the
bread to brown?

Hot cereal feels good, especially on a t

Does it matter whether you start it in c
water?

You need:

You need:

a toaster, an electric
broiler or an oven

2 slices of bread

What to do:
Place the pieces of bread in the toaster, in the oven
under the broiler. Let one stay in twice as long as
the other.

What happens:

1V2 cup water

sal t (optional)

% cup oatr
2 small po

What to do:
Stir Y3 cup of the oatmeal into a pot ~.I
the water. Bring it to a boil, lower th
simmer for five minutes, stirring OCcaE '
the pot and remove it from the heat. Let
stand.

One turns golden brown.

The one kept in too long
turns black.

Why:
. Tho much heat releases the carbon of the starch and
sugar. It is this carbon that makes the bread tum
black.
'Ibasting is a chemical process that alters the
structure of the sunace sugars, starches and the
proteins of the bread slice. The sugars become fibre.
The amino acids that are the building blocks of the
protein break down and lose some of their nutritional
value. 'Ibast, therefore, has more fibre and less pro
tein than the bread from which it is made. Some
nutritionists believe that when you eat toast instead
of bread you are getting color and flavor at the
expense of nutrition.

84

In a second pot, bring the rest of tb

boil. Add salt and pour in the other
oatmea l. Lower the flame and simmer
utes, stirring occasionally. Again, cover.
the heat and let the mixture stan
minutes.
Taste the first pot of oatmeal. Thti
second.

R.N.!. NO. 535&8 9:

ISSN 0971-8079 . Licensed to P ~_
:\ew Delhi-ll OOO2. Pub fu=-~

DL(S)-01l3109/2009-2011

- L 5 )-44/2009-11 at PSO Kotla Road ,

- POSTED ON: 16-17 every month.

garwal Reaae
...- iO

.;.JIt,l! If",":;.. 1r.:'l'al'JI' ., _ _

- nc.";.,."::::;;:,-

. .'_.

""\.

Science for Breakfast

What Is Toast?
d in the dictionary as a slice of bread
ith sides by heat. But what causes the
n?

Hot cereal feels good, especially on a cold morning.

Does it matter whether you start it in cold or boiling
water?

You need:
~lectric

2 slices of bread

oven

11/2 cup water

salt (optional)

% cup oatmeal

2 small pots

What to do:
:.es of bread in the toaster, in the oven
liler. Let one stay in twice as long as

!ns:
iden brown.
in too long

'41.Kt::~',~ ~
~
-c

J'--

~.S~.)

.1.

',""

Stir V3 cup of the oatmeal into a pot with % cup of

the water. Bring it to a boil, lower the flame, and
simmer for five minutes, stirring occasionally. Cover
the pot and remove it from the heat. Let the mixture
stand.

-..:.jl'
tj
!:'.~

!'

~
.!f.

releases the carbon of the starch and

.s carbon that makes the bread tum

a chemical process that alters the

the surface sugars, starches and the
le bread slice. The sugars become fibre.
:ids that are the building blocks of the
down and lose some of their nutritional
herefore, has more fibre and less pro
e bread from which it is made. Some
elieve that when you eat toast instead
. are getting color and flavor at the
ltrition.

In a second pot, bring the rest of the water to a

boil. Add salt and pour in the other half of the
oatmeal. Lower the flame and simmer for five -min
utes, stirring occasionally. Again, cover, remove from
the heat and let the mixture stand for a few
minutes.
Taste the first pot of oatmeal. Then taste the
second.
85

Why Not Eat Flour Ri

What happens:
Both are cooked and taste good. The oatmeal that
started in the cold water is creamier than the oat
meal that started in boiling water.

Why:
As you heat the grains, the starch granules absorb
water molecules, swell and soften. Then the nutrients
inside are released and are more easily absorbed by
the body.
When you start cooking the oatmeal in cold water,
the granules have a longer time to absorb the water.
The activity starts at 140DF (60DC), well below the
212DF (lOODC) boiling point. The complex carbohy
drates (amylose and amylopectin) that make up the
starch change. They break up some of the bonds
between the atoms of the same molecule and form
new bonds between atoms of different molecules. The
water molecules then get trapped in the starch gran
ules, which become bulky and eventually break, re
leasing the nutrientS inside.
Add milk and raisins or bananas or blueberries to
the oatmeal and you have a terrific dish that also
furnishes vitamins, minerals and complete protein.

86

Flour is the finely ground meal of whe

cereal grains. But we can't eat it raw.

You need:
1 T of sugar

1 T of flour
2 glasses half full of
cold water

t]3
~

.J"~",~
0_ ~

1,-

0;......"',.,...,.

What to do:

Stir the sugar into one of the glasses of

Stir the flour into the other glass of ex:

What happens:
The sugar disappears. The flour does no

Why:
The sugar dissolves in the water. The gra
are too big to dissolve. When you stir t
water together, you get a paste in which
is hanging suspended in the water.
When you chew your food-but before ~
it-saliva works to help you digest it. S
cules separate and mix with saliva ~
Flour, however, is suspended in the ~
it is in the glass of water. The tough WI
cells around each grain of flour prevents
molecules from getting out. Nothing can
less the wall is broken-neither water
soften the starch nor the enzymes that
it. Heat breaks that wall. That's why flq
be cooked.

R.N.!. NO. 53588/92 POSTAL REG''- . S O. D

9 . Licensed to Post wit
11 (\0(\ ~ < Pub l.ished

I,

PSO Kotla Road,

very month .

eaaer

Why Not Eat Flour Raw?

ns:

~ed and taste good. The oatmeal that

. cold water is creamier than the oat

rted in boiling water.

Flour is the finely ground meal of wheat or other

cereal grains. But we can't eat it raw.

You need:

~he grains, the starch granules absorb

es, swell and soften. Then the nutrients

~ased and are more easily absorbed by

it art cooking the oatmeal in cold water,

have a longer time to absorb the water.

starts at 140F (60C), well below the

boiling point. The complex carbohy

se and amylopectin) that make up the
e. They break up some of the bonds
J8.toms of the same molecule and form
Itween atoms of different molecules. The
,es then get trapped in the starch gran
leCome bulky and eventually break, re
utrientS inside.
nd raisins or bananas or blueberries to
and you have a terrific dish that also
unins, minerals and complete protein.
I

1 T of sugar

1 T of flour
2 glasses half full of
cold water

~
.
~

S':"
<...

-;,~ _

~~

..

,....~

What to do:
Stir the sugar into one of the glasses of cold water.
Stir the flour into the other glass of cold water.

What happens:

The sugar disappears. The flour does not.

Why:

The sugar dissolves in the water. The grains of flour

are too big to dissolve. When you stir the flour and

water together, you get a paste in which each grain

is hanging suspended in the water.

When you chew your food-but before you swallow

it-saliva works to help you digest it. Sugar mole
cules separate and mix. with saliva immediately.
Flour, however, is suspended in the saliva, just as
it is in the glass of water. The tough wall of plant
cells around each grain of flour prevents the starch
molecules from getting out. Nothing can get in un
less the wall is broken-neither water needed to
soften the starch nor the enzymes that would digest
it. Heat breaks that wall. That's why flour needs to
be cooked.
87

20U
.,: PS O KotIa Road.
1- every month.

h ort-term EL-\

Popping Popcorn
Making popcorn gives you a good idea of how heat
bursts the starch wall. Puffed cereals are made in a
similar way.

You need:
about V2 cup of popcorn
kernels
V4 cup vegetable oil

a deep, heavy saucepan

with a wooden
handle and a cover

Why:

The moist and pulpy heart of the 0

surrounded by a hard starch shell. Vv
is heated, the moisture in the kernel t l
the heart gets bigger-and the shell b
Grains of starch behave a lot like k
When heat breaks the wall, the starch
mixes with water. It is then in a fom
digest.
All recipes that have flour as an in e
biscuits, bread, gravies, sauces, puddi.J
cooked . so that the starch in the
released.

BUTTERED POPCOR.:

What to do:
Heat the pan on high heat for one or two minutes,
and then pour in enough oil to cover the bottom of it.
Lower the heat to medium. Add a few kernels and
cover the pot. When you hear those kernels start to
pop, add just enough popcorn to cover the bottom of
pot. Lower the heat. Put on the lid.
Shake the pot from time to time, but dolit remove
the lid while you can hear crackling sounds. When
the sounds stop-within a minute or two-remove
the pot from the stove top and uncover it.

What happens:
You have a mountain of popped corn!
88

Many people eat popcorn exactly

from the pot. But you may want to
a bit of melted butter or margarine
or two of salt.
Be sure to wait until after the .
popped to add the salt. Doing i:
makes the popcorn tough , just as
before they cook toughens lentiLs
(See page 60.)

~
~- ~-~

~
.-- ~~~-M) r l ',

'aau-ewW8J JnoJi 10 UatJfSl/fSJ uo pajn~8X8 <lQ II!Nd8pJO :a/oN

' 0" : :w: ;: ~ = ;: ,' ,:;:' ' .'; -=::: : -- - = ) nN 'eeJ\>, leuoi\nll jSU I peqe~el 45nl ' ,~

~ :. 2 ~:'J a _;s ,: J ;.;:~ ;: : ., _ -,co : -'-.'-:s : " '" , ; :DI XIii JO Jlew PUP WJOI slqJ Jl!1 aSfald
. :: _:.~. __ =_ _
_: ~ .: : :C' : .:;;0: . _ ' :._ -'u pJP3 a~1 jO dO l a~1 uo SIIOIP JnO~ .
~.:

- '-I - . ON anleA UOlje31jIJ aA PJE~"

- =: "] 0 Ll D
~

__, _ . :J!f.u3 pue

:"" -, ~ .

Popping Popcorn
Jrn gives you a good idea of how heat
arch wall. Puffed cereals are made in a

f popcorn
able oil

a deep, heavy saucepan

with a wooden
handle and a cover

ON pjE~ Ilpaj~

aouaps JOI aJluaJ 01 alQPllpd

_:: _:. -- 0';

J S'J .-

,IQ lied 01

~SIM

Why:
The moist and pulpy heart of the corn kernel is
surrounded by a hard starch shell. When the kernel
is heated, the moisture in the kernel turns to steam;
the heart gets bigger-and the shell bursts.
Grains of starch behave a lot like kernels of corn.
When heat breaks the wall, the starch comes out and
mixes with water. It is then in a form that we can
digest.
All recipes that have flour as an ingredient-cake,
biscuits, bread, gravies, sauces, puddings-must be
cooked so that the starch in the flour can be
released.

BUTIERED POPCORN

on high heat for one or two minutes,

IT in enough oil to cover the bottom of it.
I ~at to medium. Add a few kernels and
. When you hear those kernels start to
t enough popcorn to cover the bottom of
e heat. Put on the lid.
pot from time to time, but don't remove
t: you can hear crackling sounds. When
EIop-within a minute or two-remove
~ the stovetop and uncover it.
rI

Many people eat popcorn exactly as it comes

from the pot. But you may want to flavor it with
a bit of melted butter or margarine and a pinch
or two of salt.
Be sure to wa it until after the kernels have
popped to add the salt. Doing it beforehand
makes the popcorn tough, just as adding salt
before they cook toughens lentils and beans.
(See page 60.)

)ens:
.ountain of popped corn!

89

Gluten: The Sticky Story

made

There are two types of wheat-hard winter wheat

and soft spring wheat. Soft wheat has more starch in
it. It is made into soft, powdery cake flours and
products that are meant to be tender and crumbly.
Hard wheat, with more protein and less starch, is
more gritty and coarse. It is better for bread baking
because it fonns a strong gluten.
What is gluten?

You need:
2 T of warm water
4 T all-purpose flour

~
. . :.~ ,

..~~.. .

.".

_. . .. ,

....:

..~,~

"< ,.

"',

What to do:

"

; ..... ..~ :. ',

t:,~ ~ '"

Mix the flour and water. Roll it into a ball and soak
the ball in cold water for 30 minutes. Gently fold and
squeeze the dough under running water. Then knead
the dough. The illustrations on page 98 and 99 show
how.

What happens:
The dough becomes a sticky substance that stretches.

glutenin) interact to fonn an elastic

gluten.
When bread bakes, tiny bubbles of ail
inside the gluten. They make the dougt
Without gluten, there would be no rais
Only wheat produces the gluten thai
air bubbles. That's why most bread an~
ipes call for some wheat-even rye b.
muffins.
To fonn more bubbles within the g
the dough to rise higher, bakers somet
ingredients, such as yeast (see pages 9~
ing soda or baking powder (see pages '

CONTENTS OF FLOUR
% Protein
7.3
cake flour
12.3
semolina flour
10.5
all-purpose flour
Flour also contains 1% fat.
moisture.

Whole wheat flour, graham flour, ~

wheat all use the whole kernel
hard, brown outel" cover), the en
interior food for the genn) and the
(the part that sprouts). ''White'' fl~
refined-the brown bran and the
been removed.

bra.n

Why:
All-purpose flour is a blend of both soft and hard
flour. When you soak the dough in cold water, you
wash away the starch, leaving the proteins. When
you knead the dough, these proteins (gliadin and
90

WHE..AT
K~RNE.L

endos

f.iiW-9 erm

' . '\ 0 , DVS I-Ol 31092 009.2011

r t ' ST ,.-W 2009,11 at PSO l:\ mla Road ,
. POSTE D OS : 16-17 f \ r y month.

ten: The Sticky Story

English-speaking countries is made

~~~----.::

:wo types of wheat-hard winter wheat

19 wheat. Soft wheat has more starch in
Ie into soft, powdery cake flours and
are meant to be tender and crumbly.
with more protein and less starch, is
l11d coarse. It is better for bread baking
:ms a strong gluten.
uten?

water
ose flour

.
:

,-:;
~

:,
'rJ_
_

.~ .. ;.~ .<

"',

'

' ". Of : '

'. : ~

'~.".! ' ,",~~. -~.

,

'"

~.

~ and water. Roll it into a ball' and soak

,ld water for 30 minutes. Gently fold and

lough under running water. Then knead

he illustrations on page 98 and 99 show

.ens:

ecomes a sticky substance that stretches.

flour is a blend of both soft and hard

you soak the dough in cold water, you

the starch, leaving the proteins. When

:he dough, these proteins (gliadin and

glutenin) interact to form an elastic substance

gluten.
When bread bakes, tiny bubbles of air get trapped
inside the gluten. They make the dough rise a little.
Without gluten, there would be no raised bread.
Only wheat produces the gluten that traps these
air bubbles. That's why most bread and muffin rec
ipes call for some wheat-even rye bread and corn
muffins.
To form more bubbles within the gluten and get
the dough to rise higher, bakers sometimes add other
ingredients, such as yeast (see pages 95-99) or bak
ing soda or baking powder (see pages 102-106).

CONTENTS OF FWUR
% Protein %
7.3
cake flour
semolina flour
12.3
all-purpose flour
10.5
Flour also contains 1% fat. The
moisture.

(Starch)
79.4
73.5
76.1
rest IS

Whole wheat flour, graham flour, and cracked

wheat all use the whole kernel-the bran (the
hard, brown outer cover), the endosperm (the
interior food for the germ) and the central germ
(the part that sprouts). ''White'' flour has been
refined-the brown bran and the germ have
been removed.
b
t

ra.n coo.

WHf..AT

KE.RNE.L

endosperm
'~germ

91

o KOlla Rr

~ : 16- 1 i e \ E' r~- month .

.-

STORING BREAD
It's best to store bread in a breadbox at room
temperature or in the freezer-but not in the
refrigerator. Bread gets stale because the water
from the interior flows to the crust where it is
absorbed by the gluten (see page 90) and starch
of the wheat. If bread is left uncovered, its water
is lost in the air and the bread gets stale very
fast. This happens fastest at temperatures like
those of the refrigerator, just above freezing.
Because most of the water remains in the loaf,
you can often "revive" stale bread by heating it.
However, when bread beco;nes moldy, it is unsafe
to eat.

Popovers: Gluten in A(

The way you mix batter or dough iE

amount of gluten that you develop and
baked goods will be spongy or flaky,
tender or tough.

You need:
1 cup (112 g) flour
2 eggs
1 T (15 m!) oil

1 cup (240 '

tsp salt
muffin tilE
1/ 2

What to do:

Preheat oven to 450F (232C).

Beat the eggs, add the milk and
them into the flour to make a smoot h
the mixture thoroughly with an egg be
mixer. The batter will be thin-like hE:<
Grease the muffin tins. Fill them ~
Bake at 450 (230C) for 15 minutes. Th
temperature to 350 (175C) and bake fi
more. Don't open the oven door before til

What happens:

The batter has baked into six to eigh t

hollow delicious shells!

Why:
When you started, you beat the dough
velop the gluten. In the oven, the comb
air and steam-formed from the larg
liquid in the batter-causes the mixt
If you had opened the oven door,
have escaped-and the popovers
collapsed.
92

U L

3109/2009-2011

j~ 1009-11 at PSO Kot/a Road,

ED ON: 16-17 every month.

eSE's

STORING BREAD
store bread in a breadbox at room
'e or in the freezer-but not in the
r, Bread gets stale because the water
nterior flows to the crust where it is
~. the gluten (see page 90) and starch
at, If bread is left uncovered, its water
:he air and the bread gets stale very
happens fastest at temperatures like
le refrigerator, just above freezing.
most of the water remains in the loaf,
ten "revive" stale bread by heating it.
hen bread beco;Ues moldy, it is unsafe
I

"I

ShOrr-rFrrYl "Cr '\

Popovers: Gluten in Action

The way you mix batter or dough influences the
amount of gluten that you develop and whether the
baked goods will be spongy or flaky, coarse or fine,
tender or tough.

You need:
1 cup (112 g) flour
2 eggs
1 T (15 ml) oil

1 cup (240 ml) milk

tsp salt (optional)
muffin tins

1/2

What to do:
Preheat oven to 450F (232C).
Beat the eggs, add the milk and gradually stir .
them into the flour to make a smooth batter. Beat
the mixture thoroughly with an egg beater or in a
mixer. The batter will be thin-like heavy cream.
Grease the muffin tins. Fill them Y2 to % full.
Bake at 450 (230C) for 15 minutes. Then reduce the
temperature to 350 (175C) and bake for 20 minutes
more. Don't open the oven door before the time is up.

What happens:
The batter has baked into six to eight crisp, nearly
hollow delicious shells!

Why:
When you started, you beat the dough hard to de
velop the gluten. In the oven, the combination of hot
air and steam-fonned from the large amount of
liquid in the batter-causes the mixture to swell.
If you had opened the oven door, hot air would
have escaped-and the popovers would have
collapsed.

93

Hidden Sugar

The Sugar Eater

Would it surprise you to find out that your body

converts starch to sugar?

Yeast, a tiny colorless plant, has been 1

sands of years to put air into breads a

You need:

You need:

a pinch of cornstarch or a small cracker

What to do:
Place the cornstarch or the cracker on the tip of your
tongue. Mix it with saliva and let it stay for a while.

What happens:
At first, it doesn't taste sweet on the tip of your
tongue. But when it mixes with saliva, it becomes
quite sweet.

Why:
A molecule of starch is composed of a chain of sugar
molecules, which can be broken into separate links
by enzymes, proteins that cause chemical reactions.
The enzyme (ptyalin ) in your saliva splits the starch
into its sugar links. The links dissolve in your diges
tive juices and then move easily into your in testines,
through the wall into the bloodstream, and then
along the bloodstream to the cells.

warm water
3 glasses
2 T sugar (brown or
white) or honey or
molasses
2 T flour

a pkg of IT
cake of (
yeast
adhesive r- ,
felt-tippe

What to do:
Pour % of a cup of warm water inw
glasses. Nwnber the glasses. Add the
Add the flour to #2. Don't add anythin~
add an equal amount of yeast to eal
them stand. Observe them after 10 mirJ
utes, 30 minutes. Note the differences.

~-.
~
... ..

~ ~

~?it

"

>i?4iS%.

What happens:
Glass # 1 produces bubbles in the fir~

-1011
PSO KotIa Road ,
I~ J -:- e'ery month.
t

The Sugar Eater

Hidden Sugar
rrprise you to find out that your body
LTch to sugar?

Yeast, a tiny colorless plant, has been used for thou

sands of years to put air into breads and cakes.

You need:
_~mstarch

or a small cracker

10:
lrnstarch or the cracker on the tip of your
( it with saliva and let it stay for a while.

pens:
doesn't taste sweet on the tip of your
t when it mixes with saliva, it becomes

of starch is composed of a chain of sugar

Il;',-hich can be broken into separate links
s. proteins that cause chemical reactions.
f? (ptyalin) in your saliva splits the starch
links. The links dissolve in your diges
m d then move easily into your intestines,
"-' wall into the bloodstream, and then
,loodstream to the cells.

warm water
3 glasses
2 T sugar (brown or
white) or honey or
molasses
2 T flour

a pkg of dry yeast or a

cake of compressed
yeast
adhesi ve tape and a
felt-tipped pen

What to do:
Pour % of a cup of warm water into each of the
glasses. Number the glasses. Add the sugar to #1.
Add the flour to #2. Don't add anything to #3. Next,
add an equal amount of yeast to each glass. Let
them stand. Observe them after 10 minutes, 20 min
utes, 30 minutes. Note the differences.

~-.
.

~
:::;..

~
. '~ ,'~~
.-..... ~~

!ii)26~

What happens:
Glass # 1 produces bubbles in the first ten minutes.
95

ISSN 0971-8079. Licensed to Post without l're-paynlt:1ll U ~'-' '''J ... _ .

New Delhi-ll0 002 . published on 14-15 every month. POSTED

O~:

th o
1

Alice's Magic Pill

Glass #2 produces bubbles after 15 or 20 minutes

or so.
Glass #3 never bubbles.

In Wonderland, Alice ate a little pill a

grew and grew. Do you suppose it was m

Why:

You need:

Yeast is a fungus. It feeds on sugar and breathes out

carbon dioxide.
In the glass with sugar, it eats quickly-and soon
produces carbon dioxide, which makes bubbles. In
the glass with the flour, it takes longer because the
enzymes in the yeast have to turn part of the flour's
starch into sugar before the yeast can digest it.
In the glass of plain water, the yeast has no sugar
on which to feed and so does not produce carbon
dioxide. Some sugar is required for yeast to feed on.
Tho much sugar, however, slows the production of
carbon dioxide or even stops activity completely.

% cup (60 ml) of warm

water
1 T of sugar
% package of dry yeast
2 bowls
3% cups (392 g) of
flour

a measun
% cup (180
water
pinch of sa

What to do:

Put the warm water in a cup. Test a

your wrist. It should not feel hot. Stir
and the yeast. Let it stand. Within fin
utes, bubbles appear on the surface.
While you are waiting, mix the flour
% cup (180 ml) of water in one of the I
the mixture in two, and put half into
Add the bubbly yeast to the first bO\\1
bowls with wax paper or plastic wrap
stand in a warm place from 45 minut

What happens:

"'
0

The mixture with the yeast double5

other remains the same size.
e :-;':;h

,~::~,: \~
-~"i l :.~~

~.~,~

96

Why:

The yeast converts the flour into sugar'

eats the sugar, digests it and uses .
producing carbon dioxide, bubbles whi
mixture.

lla Roa d.

Alice's Magic Pill

roduces bubbles after 15 or 20 minutes

ever bubbles.

In Wonderland, Alice ate a little pill and grew and

grew and grew. Do you suppose it was made of yeast:

gus. It feeds on sugar and breathes out

You need:

e.
~s with sugar, it eats quickly-and soon

!'bon dioxide, which makes bubbles. In

the flour, it takes longer because the
:he yeast have to turn part of the flour's
3"ugar before the yeast can digest it.
;;;;;; of plain water, the yeast has no sugar
feed and so does not produce carbon
. sugar is required for yeast to feed on.
I sugar, however, slows the production of
or even stops activity completely.

cup (60 ml) of warm

a measunng cup
% cup (180 mD of
water
water
1 T of sugar
V2 package of dry yeast
pinch of salt
2 bowls
wax paper
3V2 cups (392 g) of~}~':,~
" ,,;~~lastiC
flour
1/ 4

What to do:

\jJJ)

wraPrS-jJ

< ~"" ~~~: : ; ~;~'

Put the warm water in a cup. Test a drop of it on

your wrist. It should not feel hot. Stir in the sugar
and the yeast. Let it stand. Within five or ten min
utes, bubbles appear on the surface.
While you are waiting, mix the flour and salt and
% cup (180 ml) of water in one of the bowls. Divide
the mixture in two, and put half into each bowl.
Add the bubbly yeast to the first bowl. Cover both
bowls with wax paper or plastic wrap and let them
stand in a warm place from 45 minutes to an hour.

What happens:
The mixture with the yeast doubles in size. The
other remains the same size.

Why: .

0"
~

e8~t

The yeast converts the flour into sugar molecules. It

eats the sugar, digests it and uses it for energy.

producing carbon dioxide, bubbles which puff up the

mixture.

97

_ 11
l\:otla Road .
month .

rY

Just Right
Some like it hot, some like it cold, but yeast likes it
just right!

You need:
% cup (160 mn of

wann water
2 T sugar
1 package of dry yeast
3 mixing bowls (or
cereal dishes)
plastic chopping board
a felt-tipped pen, paper,
scotch tape
plastic wrap

3 1/ 2 cups (392 g) of
flour
2 T (30 mn of oil (olive
or corn oil)
5 oz (150 mD of water
pinch of salt
1 tsp of oil (to oil
bowls)
a wooden spoon

Dissolve the sugar ' and yeast in % cup (160 ml) of

water that is warm to the touch. Let the mixture
stand.
Mix floUr, salt, oil and 5 ounces (150 ml) of water.
When bubbles appear on the surface of the yeast
mixture, add it to the flour and mix well with a
wooden spoon, or in a mixer. Knead the dough on the
chopping board for five to 10 minutes following the
illustrations.

Sprinkle on more flour if the dough gE:

to handle. Keep pushing against the b~
pressing into it and turning it to knl
sides.
When the dough feels satiny, make ::
and divide it in three equal parts. Place
an oiled bowl covered with plastic wra_

((~
~r.;. - 0
3
.
@
1urn ball
~ %:,

.- r-

",_,t

of dou<Jh

(A\~

\1J~
ContinL
Knea.d c

''':<' ~
'
~
. ~.. ~
-: ~n:ir.'

Number the samples. Place # 1 in a

(without a draft). Place #2 in the wan
the refrigerator. Place #3 in a hot p'
radiator or in a hot oven.
Let them stand. Observe them after
and then after several hours.

What happens:
Within 45 minutes to an hour, the doug
place doubles in size. The dough in the
eventually rises, too, but it takes much
dough in the hot place does not rise a

Why:

<::<t '",

Push it D.wa.y ~
98

_I ___

..." '"

fj\~ j"~
~

,...~~ ;c~~~,. -r

What to do:

~
. ('

.. -

Pull it ba.ck

Yeast requires a ' moist, warm temper,

50 and below 130F (10-54C). Below .j
is relatively inactive, and above 130F
of too much heat.

- Ila Road .
onth.

T"'

Just Right
hot, some like it cold, but yeast likes it

ml)

of

rer
If dry yeast
wls (or
~hes)

ping board
;I pen, paper,
pe
p

3 1/ 2 cups (392 g) of
flour
2 T (30 ml) of oil (olive
or corn oil)
5 oz (150 ml) of water
pinch of salt
1 tsp of oil (to oil
bowls)
a wooden spoon

Sprinkle on more flour if the dough gets too sticky

to handle. Keep pushing against the ball of dough,
pressing into it and turning it to knead it on all
sides.
When the dough feels satiny, make it into a ball
and divide it in three equal parts. Place each part in
an oiled bowl covered with plastic wrap.

(2~
~, ;. . _~ ..- !". ~

l'

f4\~
\.:V ~QJJ

~:--. .' ~",.".

' .

Continue to

urn ball

Kn end and turn

of dough

..

~
,

t , ~

..'

" ; ~'l;r. '

10:
Ie sugar and yeast in % cup (160 ml) of
is wann to the touch. Let the mixture
'. salt, oil and 5 ounces (150 ml) of water.
.bbles appear on the surface of the yeast
id it to the flour and mix well with a
n, or in a mixer. Knead the dough on the
ard for five to 10 minutes following the

~'g?

~'

Number the samples. Place # 1 in a warm place

(without a draft). Place #2 in the wannest part of
the refrigerator. Place #3 in a hot place-over a
radiator or in a hot oven.
Let them stand. Observe them after the first hour
and then after several hours.

What happens:
Within 45 minutes to an hour, the dough in a warm
place doubles in size. The dough in the refrigerator
eventually rises, too, but it takes much longer. The
dough in the hot place does not rise at all.

. ;'

~~
-

~ --':.... i

[L Wa.'y ---;

-(-- Pu 1/ It ba.c k

Why:
Yeast requires a ' moist, wann temperature-above
50 and below 130F (10_54C). Below 50F (lOC), it
is relatively inactive, and above 130F (54C), it dies
of too much heat.

99

e,e ry month.

R~ad~r

:al
The Pizza Test
Yeast consists of tiny living cells that make carbon
dioxide as they breathe. Its bubbles not only puff up
bread and cakes but also pizza. With the dough from
the last experiment, you can see just what a differ
ence yeast makes!

~'~M4~=~
,:'!t"',;~: - -..~> .. -.-:.:..~-. ' '." ~ ~ . ~ ' _

You need:
dough # 1 from the
previous experiment
dough #3 from the
previous experiment
2 cookie tins or pie
plates
a small can of tomato
sauce
a pinch of oregano or

a rolling pin or glass

2 to 4 oz (56-112 g) of
cheese (mozzarella,
Parmesan or
cheddar)
1 to 2 tsp olive oil

What to do:
On a lightly floured board, punch the raised dough
with your fists. Knead it for a few minutes and
stretch it out or roll it with a rolling pin or the side
of a glass to a circle six to eight inches (15-20 cm) in
diameter and Y4-inch (.62 cm) thick. Leave the edges
a little thicker so they make a rim.
Put the rolled-out dough on an oiled cookie sheet
or a pie plate. Let it rise for another 15 minutes.
Roll out the other piece of dough, the one that
didn't rise because the yeast was killed. Knead it and
then roll it out into the same kind of circle.
Preheat the oven to 450F (230C).
Put a layer of cubed or grated cheese on each of
the dough circles. Stir a pinch of marjoram or oreg
ano into the tomato sauce. Then pour half of the
tomato sauce into the center of each pizza and spread
100

the sauce in circles toward the rim. 11

another layer of cheese. Place the pie pi
bottom of the preheated oven. Bake E":~
about 20 to 30 minutes or until its en
Be sure to use a potholder when :1
pizzas out of the oven. Let them stand E
minutes before you cut them.
Taste each one.

What happens:

The pizza made from the raised dough p

more and has a light, moist taste. The I
other "pizza" is unpizza-like-flatter, hea
very tasty.

Why:
The yeast in the raised dough is still
continues its action during your kneao
part of the time that the pizza is baki
dough bakes as though no yeast had be

~
~:;,t-

t.v'

. .

The Pizza Test

of tiny living cells that make carbon
iley breathe. Its bubbles not only puff up
akes but also pizza. With the dough from
eriment, you can see just what a differ
nakes!

rom the
~x-periment

rom the
:xperiment
13 or pIe
!

a rolling pin or glass

2 to 4 oz (56-112 g) of
cheese (mozzarella,
Parmesan or
cheddar)
1 to 2 tsp olive oil

the sauce in circles toward the rim. 'Ibp each with

another layer of cheese. Place the pie plates near the
bottom of the preheated oven. Bake each pizza for
about 20 to 30 minutes or until its crust is brown.
Be sure to use a potholder when you take the
pizzas out of the oven. Let them stand for about five
minutes before you cut them.
Taste each one.

@)

What happens:
The pizza made from the raised dough puffs up even
more and has a light, moist taste. The dough of the
other "pizza" is unpizza-like-fiatter, heavier, and not
very tasty.

of tomato

Why:
)regano or
10:
'.:' fioured board, punch the raised dough

fists. Knead it for a few minutes and

t or roll it with a rolling pin or the side

) a circle six to eight inches (15-20 cm) in

ad Y4-inch (.62 cm) thick. Leave the edges

-er so they make a rim.

:olled-out dough on an oiled cookie sheet
ate. Let it rise for another 15 minutes.
he other piece of dough, the one that
leCause the yeast was killed. Knead it and
out into the same kind of circle.
'he oven to 450F (230C).
er of cubed or grated cheese on each of
~cles. Stir a pinch of marjoram or oreg
e tomato sauce. Then pour half of the
'e into the center of each pizza and spread

The yeast in the raised dough is still active and

continues its action during your kneading and for
part of the time that the pizza is baking. The other
dough bakes as though no yeast had been added.

~~~)
~~~O
~
~ ~21;~
--~
,.. 'Ot"

tOt

About Baking Som

CHEMICAL BUBBLES
It wasn't until the middle of the 1800s that
people started using chemicals to put air into
breads and cakes. Today, instead of yeast, we
often use either baking soda or baking powder
sometimes both. It takes much less time to bake
with them. Batters, such as those used for pan
cakes and certain cakes, contain much more
liquid than doughs used for breads and other
cakes made with yeast. These batters are so thin
that slow-acting yeast can't trap enough air to
make bubbles. That's why we use the modern
chemicals.

(;~1

What happens:

0/ .~ .~~, ~

~*t;:J;$liX'

. "Tfi.e"~
. "'~ ;":')

~ -,:~~'; ,:-~~.
."k
(
.'

~-~

102

"

2 tsp of baking soda

a glass of orange juice
or lemonade
a glass of water

Add 1 teaspoon of baking soda to the gl

Add 1 teaspoon of baking soda to the i

~~
""~::.,~
, . -!';' -~
"~{f0
1%~

~~

""r"[~ F~

".

You need:

What to do:

V~
,

'~:,: .~
1f:/\';'
\.

Baking soda is sodium bicarbonat.

called bicarbonate of soda. Some pee
brushing their teeth, for absorbing re~
or as an antacid for indigestion!
But we can also use baking soda to p
and cake.

... ,

Nothing happens in the glass of water.

In the glass with the orange juice, yo
You have made orange soda!

Why:
When you add an acid (orange juice) t<J
soda, you free the carbon dioxide of
soda-the bubbly gas.
Try adding baking soda to buttennilk 1
yogurt, molasses, apple cider. They are a
they will all bubble.
When baking soda is added to dou:
any of these or other acidic liquids, bub
cause the dough to rise.

- "a Road ,
month .

... .,.-term EIA

rogram me

CHEMICAL BUBBLES
until the middle of the 1800s that
"ted using chemicals to put air into
1 cakes. 'lbday, instead of yeast, we
li ther baking soda or baking powder
both. It takes much less time to bake
. Batters, such as those used for pancertain cakes, contain much more
n doughs used for breads and other
e with yeast. These batters are so thin
acting yeast can't trap enough air to
les. That's why we use the modem

About Baking Soda

Baking soda is sodium bicarbonate-sometimes
called bicarbonate of soda. Some people use it for
brushing their teeth, for absorbing refrigerator odors
or as an antacid for indigestion!
But we can also use baking soda to puff up bread
and cake.

You need:
2 tsp of baking soda
a glass of orange juice
or lemonade
a glass of water

What to do:

Add 1 teaspoon of baking soda to the glass of water.

Add 1 teaspoon of baking soda to the orange juice.

What happens:
Nothing happens in the glass of water.
In the glass with the orange juice, you get bubbles.
You have made orange soda!

Why:

When you add an acid (orange juice) to the baking

soda, you free the carbon dioxide of the baking
soda-the bubbly gas.
Try adding baking soda to buttermilk, sour cream,
yogurt, molasses, apple cider. They are all acidic and
they will all bubble.
When baking soda is added to dough made with
any of these or other acidic liquids, bubbles form and
cause the dough to rise.
103

1>.5-'

Powder Versus Sod

About Baking Powder

How is baking powder different from baking soda?

What happens if we add baking powder

You need:

You need:

What to do:

2 half-filled glasses of
sour milk or orange
or lemon juice

Add the baking powder to one glass of water. Add the

baking soda to the other.

What to do:

2 glasses of water
V2 tsp baking powder

1/2

tsp baking soda

tsp bak..iJ:
V2 tsp baku

1/2

Add baking powder to one of the half- fi.l

sour milk and baking soda to the othe!"

What happens:

The sour milk with the baking powd

bubble as much as the one with the b

What happens:
The water with the baking powder bubbles. The
water with baking soda does not.

Why:
Baking soda is an alkali, the chemical opposite of an
acid. When it combines with an acid, it forms carbon
dioxide.
Baking powder is a combination of baking soda
and an acid. When you add baking powder to water
or milk, the alkali and the acid react with one
another and produce carbon dioxide-the bubbles.
There are three types of baking powder. Each one
contains baking soda. In addition, they each contain
an acid-either cream of tartar (tartrate baking
powder), monocalcium phosphate (phosphate baking
powder) or a combination of calcium acid phosphate
and sodium aluminum sulfate (double-acting baking
powder). More about these on page 105.
104

Why:

When you add baking powder to an a

tampering with the balance of acid am
are adding more acid than alkali. The "
you actually reduce the amount of C2.
produced.
Therefore, if you want to bake with
buttermilk instead of regular milk, y
by eliminating the extra acid. You WOUlQ
each teaspoon of baking powder in the -='
teaspoon of baking soda.

s
:-l_....

..

.5

-~;:.~

~*;)

~'C

~
:rl

-'='

out Baking Powder

~

;:-::}\,-der different from baking soda?

-~e r

Vz tsp baking soda

r\-der

~ powder to one glass of water. Add the

- :he other.
~

~., ..
~

ns:
:th the baking powder bubbles. The

king soda does not.

s an alkali, the chemical opposite of an

combines with an acid, it forms carbon

'.-der is a combination of baking soda

n en you add baking powder to water
alkali and the acid react with one
Jroduce carbon dioxide-the bubbles,
hre types of baking powder. Each one
g soda. In addition, they each contain
,er cream of tartar (tartrate baking
ocalcium phosphate (phosphate baking
com bination of calcium acid phosphate
luminum sulfate (double-acting baking
: about these on page 105.

Rl)ad.

Powder Versus Soda

What happens if we add baking powder to an acid?

You need:
2 half-filled glasses of
sour milk or orange
or lemon juice

Vz tsp baking powder

Vz tsp baking soda

What to do:
Add baking powder to one of the half-filled glasses of
sour milk and baking soda to the other glass.
What happens:
The sour milk with the baking powder does not
bubble as much as the one with the baking soda.
Why:
When you add baking powder to an acid, you are
tampering with the balance of acid and alkali. You
are adding more acid than alkali. The result is that
you actually reduce the amount of carbon dioxide
produced.
Therefore, if you want to bake with sour milk or
buttermilk instead of regular milk, you could do it
by eliminating the extra acid. You would just replace
each teaspoon of baking powder in the recipe with Y2
teaspoon of baking soda.

S
:"l-~

.5

...~;;'!.....

105

Road.
nth.

ea
Trapped Bubbles: Pancakes
A delectable way to see bubbles trapped in dough is
to make pancakes. It's also a good way to use up
milk that has turned sour.
griddle or pan
wax paper with oil
on it
Vz cup (56 g)
all-purpose flour
1 tsp sugar
pinch of salt (optional)

tsp baking soda

1 egg white
V3 cup (80 ml) sour
milk or buttermilk
1 tsp oil
spatula (pancake
turner)
1/3

Wipe a griddle or pan with the oiled wax paper and

place it on the stove. Warm it over medium heat.
Stir the dry ingredients together. Beat the egg,
add the sour milk and oil. Add the liquid to the dry
ingredients gradually, stirring only until the batter
is smooth. Don't keep stirring once it is smooth or
the pancakes will be tough.
When a drop of water sizzles on the heated griddle,
drop two heaping tablespoons of the mixture onto
the hot greased griddle. Cook each pancake until the
top is full of bubbles and the underside is brown.
Then flop the pancake over and brown it quickly on
the other side. Makes 6 pancakes.
Serve with maple syrup, honey or sugar, and but
ter or margarine.
If you prefer pancakes made with regular milk,
substitute % tsp of baking powder for the baking
soda. (See page 105.)

106

Model Muffin
If you want light, fluffy muffins,
the batter right! See what happeru

You need:
1 cup (112 g)
all-purpose
unbleached flour
a small egg
3 T sugar
1 tsp baking powder
1/4 tsp ground
CInnamon
% tsp ground nutmeg
2 large bowls
a wooden spoon
V4 cup (60 ml) oil
V2 cup (120 ml) milk

a whis
1 smal
3 muff
oil or :
grea

What to do:
Grease the muffin pans.
Using the smaller bowl, beat t he
or a whisk. Then add the milk ar
In one of the large bowls, combil
baking powder, cinnamon and nu
in the center of the dry ingredienu
ingredients into the hole. Stir the
to 14 times, just enough to mois
dients. The batter should be roug]
Pour half of the batter into a
Mix that batter until it is smoo

R.N.I. NO. 53588/92 PI J '\

ISS:\ 09718079. Licensed to Post
:"ew DeIhi-1I 000 2. Pub lished -

. ~O. DL(S )01/3109/20092011

o:11 t U(S E)44/200911 at PSO Kotla Road,
- - -I h. POSTED ON: 16-17 every month.

Agarwal Reader
ed Bubbles: Pancakes
ay to see bubbles trapped in dough is
ikes. It's also a good way to use up
turned sour.
tsp baking soda
1 egg white
V3 cup (80 ml) sour
milk or buttermilk
1 tsp oil
spatula (pancake
turner)

1/ 3

h oil

lOur
optional)

i or pan with the oiled wax paper and

, stove. Warm it over medium heat.
. ingredients together. Beat the egg,
rrilk and oil. Add the liquid to the dry
adually, stirring only until the batter
a't keep stirring once it is smooth or
;vill be tough.
~ of water sizzles on the heated griddle,
)ing tablespoons of the mixture onto
d griddle. Cook each pancake until the
bubbles and the underside is brown.
pancake over and brown it quickly on
Makes 6 pancakes.
maple syrup, honey or sugar, and but

ine.
~r

pancakes made with regular milk,

ItSP of baking powder for the baking
~e 105.)

~
. - ---

O
- . ~ <~ ~ ~

~~~

~~

~~.7

Model Muffins
If you want light, fluffy muffins, take care to treat
the batter right! See what happens if you don't!

You need:
1 cup (112 g)
all-purpose
unbleached flour
a small egg
3 T sugar
1 tsp baking powder
1/4 tsp ground
cmnamon
1/ 4 tsp ground nutmeg
2 large bowls
a wooden spoon
1/4 cup (60 ml) oil
V2 cup (120 mD milk

a whisk (optional)
1 small bowl
3 muffin pans
oil or margarine for
greasing

What to do:
Grease the muffin pans.
Using the smaller bowl, beat the egg with a spoon
or a whisk. Then add the milk and oil.
In one of the large bow Is, combine the flour, sugar,
baking powder, cinnamon and nutmeg. Make a hole
in the center of the dry ingredients. Dump the liquid
ingredients into the hole. Stir the mixture about 12
to 14 times, just enough to moisten the dry ingre
dients. The batter should be rough and lumpy.
Pour half of the batter into a second large bowl.
Mix that batter until it is smooth.
107

~~ ,

) .

R.NJ . NO. 53588/92 POSTAL REG:\ . ~

97 18079. Licensed to Post without Pre- p ,
\ Dt' Lh.il1 000 ~ , Publis hed 00 J.t-l:; e

3109/20092011
at PSO Kotla Road,
~ ON: 1617 every month.

. - -'

~1

Spoon a heaping tablespoon of the lumpy batter

into one of the muffin cups so that it is % full. At
the opposite end of the same muffin pan, do the same
thing with the smooth batter.
Repeat the process with the two other pans. Now
you have three muffin pans, each with one muffin of
smooth batter and one of lumpy batter.
Turn on the oven to 400F (205C). Don't preheat
it; instead, immediately put in one muffin pan.
After 10 minutes, put in the second pan.
In about 25 to 30 minutes, when the muffins are a
golden brown, remove them from the oven. (Use pot
holders!)
Then, put the third muffin pan into the hot oven
and tum the heat up to 450F (230C). After 25 or
30 minutes, remove this pan from the oven.
Let them all cool and sample each muffin.

~00911

arwal Reade

Weather and Cook

Make the following cookies on two cW
one sunny and dry, the other rainy. 'I!
taste good on both days but .. .
1

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What happens:
The muffins from the lumpy batter in the preheated
oven-pan #2-100k and taste the best.

Why:
For delicious muffins, you don't need to work hard!
Ovennixing develops the gluten and results in knobs
or peaks on the top and long holes or tunnels inside
the muffins.
It is also important to preheat the oven before you
put the muffins in. If the oven is not hot enough, the
muffins will be flat and heavy. That's because the
baking soda isn't activated soon enough to cause
the batter to rise.
However, if the oven is too hot, the carbon dioxide
goes to work too soon, and muffins will be poorly
shaped and tough.
108

You need:
cup of butter or
margarme
V4 cup of sugar
V2 tsp vanilla extract
wooden spoon
1/2

1 cup l L .
plus 1 ~
(8-24
a mlxm ~
a cookie s

What to do:

Let the margarine stand at room terr..!l

to 15 minutes. Then put it in a mixin ~
the sugar and vanilla extract. Crean
well with a wooden spoon or in a foo
electric mixer. Add the flour and co:-
When the dough is thoroughly mix~ ~
remove it from the bowl and form a
sticky, roll it in flour until it feels sa

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aping tablespoon of the lumpy batter

~ muffin cups so that it is % full. At
ld of the same muffin pan, do the same
? smooth batter.
process with the two other pans. Now
e muffin pans, each with one muffin of
and one of lumpy batter.
~ oven to 400F (205C). Don't preheat
mediately put in one muffin pan.
"nutes, put inthe second pan.
to 30 minutes, when the muffins are a
remove them from the oven. (Use pot

he third muffin pan into the hot oven

heat up to 450F (230C). Mter 25 or
emove this pan from the oven.
I cool and sample each muffin.

Weather and Cookies

Make the following cookies on two different days
one sunny and dry, the other rainy. The cookies will
taste good on both days but . ..

I\

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rom the lumpy batter in the preheated

~-look and taste the best.

r:fI'JJ

muffins, you don't need to work hard!

e\-elops the gluten and results in knobs
.,e top and long holes or tunnels inside

lportant to preheat the oven before you

5 in. If the oven is not hot enough, the
be fiat and heavy. That's because the
isn't activated soon enough to cause
_.se.
the oven is too hot, the carbon dioxide
too soon, and muffins will be poorly
."..lgh.

You need:
cup of butter or
margarme
1/ 4 cup of sugar
V2 tsp vanilla extract
wooden spoon

1 cup (112 g) of flour

plus 1 to 3 extra T
(8-24 g)
a mixing bowl
a cookie sheet

1/2

What to do:
Let the margarine stand at room temperature for 10
to 15 minutes. Then put it in a mixing bowl and add
the sugar and vanilla extract. Cream the mixture
well with a wooden spoon or in a food processor or
electric mixer. Add the flour and continue mixing.
When the dough is thoroughly mixed and smooth,
remove it from the bowl and form a ball. If it is
sticky, roll it in flour until it feels satiny.
109

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Wrap the dough in wax paper and refrigerate for

an hour or more.
Preheat the oven to 325F (165C).
Cut the ball in half and roll out two logs, adding
flour if the dough is sticky.
Slice thin, as in the illustration, and place the
circles a half-inch apart on an ungreased cookie
sheet. Bake in center of the oven for 20 minutes or
until the bottoms of the cookies are slightly brown.

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':

WHAT "WHERE" HAS TO DO

If you live in an area where the al '

feet or more above sea level (166 m
with yeast or baking powder or s
more quickly than it would at sea he
because the blanket of air (atmo~
sure) is lighter. The carbon dioxide
less resistance from the surroundin,
it rises higher-with more force ar:
idly. This may make for tough, ta3:1
goods. The solution: Use less yeas
powder than you would at sea level
Some prepared commercial mixe~
problem by directing you to add
altitudes of 3,500 feet or more.

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What happens:
On both the rainy day and the sunny day, you'll end
up with 4 to 5 dozen great cookies. But it takes
several more tablespoons of flour on the rainy day
than it does on a dry, sunny day!

Why:
On a rainy day, the dough soaks up water from the
air, gets sticky and is harder to handle. You therefore
have to use more flour than on a dry day.
110

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dough in wax paper and refrigerate for

(!!lore.
'e oven to 325F (165C).
all in half and roll out two logs, adding
dough is sticky.
. as in the illustration, and place the
ill-inch apart on an ungreased cookie
in center of the oven for 20 minutes or
Ittoms of the cookies are slightly brown.

WHAT "WHERE" HAS TO DO WITH IT

If you live in an area where the altitude is 500
feet or more above sea level (166 m), any dough
with yeast or baking powder or soda will rise
more quickly than it would at sea level. This is
because the blanket of air (atmospheric pres
sure) is lighter. The carbon dioxide encounters
less resistance from the surrounding air, and so
it rises higher-with more force and more rap
idly. This may make for tough, tasteless baked
goods. The solution: Use less yeast or baking
powder than you would at sea level.
Some prepared commercial mixes solve the
problem by directing you to add more flour at
altitudes of 3,500 feet or more.

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rainy day and the sunny day, you'll end

:0 5 dozen great cookies. But it takes
? tablespoons of flour on the rainy day
on a dry, sunny day!

day, the dough soaks up water from the

~. and is harder to handle. You therefore
more flour than on a dry day.

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5. MAKING FOOD

lAST

How do salt and sugar preserve food? How do you

change a grape into a raisin? Why freeze herbs?
What is cheese? And more about making food last.

ABOUT PRESERVATION

Th make foods last longer, we try to halt the growth

of the bacteria, fungi and moulds that make it spoil.
Sometimes we need to destroy destructive enzymes
or prevent oxidation. Either of these processes
changes the color, texture, taste or nutritional value
of a food .
We use many methods: drying, salting, smoking,
pickling, canning, refrigerating and freezing, among
others.
For centuries, particularly in warm countries, peo
ple used salt to preserve many types of meat and
112

Smoking meat and poultry and fish i ~

old practice. The food is hung, usually
smokehouse, above hickory, apple, rna
aromatic wood chips burning at a low t
sometimes for days. The longer the smoJ
the stronger the flavor and the longer ' ~
When we talk about pickling, we ~
pickled cucumbers. Cucumbers turn in:'
the help of vinegars and other acids. ~
dill, and salt and sugar. But other
fruit as well as fish and meats can als.
by pickling.
Canning dates back only to the En
involves the rapid heatirig of sealed ~.
tainers, glass or tin. Salt is often a~ _
sugar. Like sal t, sugar acts as a preben-1l
to keep mold from growing on sue
and jellies.
In addition to these methods. co:-::'
manufacturers also add chemical s to ex.
food can remain on store shelves.

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AKING FOOD

lAST

:l sugar preserve food? How do you

into a raisin? Why freeze herbs?

And more about making food last.

vegetables. Beef still comes to the table as corned

beef, cabbage as sauerkraut, cucumbers as pickles.
Salt draws moisture from food by osmosis (see page
44) or absorption. This discourages the growth of
bacteria. In dry curing (or corning), food is buried in
salt. Other techniques involve soaking food in brine,
a salt-and-water solution, or injecting salt into the
food.
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longer, we try to halt the growth

iungi and moulds that make it spoil.
leed to destroy destructive enzymes
tion. Either of these processes
. texture, taste or nutritional value

1.51

methods: drying, salting, smoking,

. refrigerating and freezing, among
articularly in warm countries, peo
preserve many types of meat and
112

>

- - "/,

.,...

vOU

.:,.;

P'c.KieS ~1

Smoking meat and poultry and fish is also an age

old practice. The food is hung, usually in a special
smokehouse, above hickory, apple, maple or other
aromatic wood chips burning at a low temperature
sometimes for days. The longer the smoking process,
the stronger the flavor and the longer the food lasts.
When we talk about pickling, we usually think of
pickled cucumbers. Cucumbers turn into pickles with
the help of vinegars and other acids, spices such as
dill, and salt and sugar. But other vegetables and
fruit as well as fish and meats can also be preserved
by pickling.
Canning dates back only to the early 1800s. It
involves the rapid heating of sealed sterilized con
tainers, glass or tin. Salt is often added and so is
sugar. Like salt, sugar acts as a preservative, helping
to keep mold from growing on such foods as jams
and jellies.
In addition to these methods, commercial focid
manufacturers also add chemicals to extend the time
food can remain on store shelves.
113

ellS-POCllS-Raisins
ts life as a grape and a prune as a
1appens to these juicy fruits? See for

fruit dry for another hour or so. Then test. If the

grape is pliable and chewy, remove the rest from the
drying tray. ..
"

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hite
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s (make
iy

a pot of boiling water

a strainer
4 empty juice cans or
large stones

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[pes in cold water and remove those that
\.Ill out the stems and place the cleaned
trainer. Dip them into a pot of boiling
the skins break.
grapes on one of the drying trays so
't touch. Using the empty cans, prop the
Iver the first.
.wo methods you can use.
" five days, place the trays by a sunny
ing them every hour so that the fruit
he trays on the middle rack of a pre
tl40DF) (60De ) and let them remain
rthink they may be dry, remove one or
a pes. Let them cool, and test them for
~hey still have water in them, let the

What happens:
You have raisins!
Put them in a plastic bag and they will last for
months and months.

Why:
Drying as a means of preservation is thousands of
years old. Normally fruit rots in a week or less at
room temperature. Even in the refrigerator it will
rot after a few weeks.
Fungi that start as spores-tiny seedlike cells
drop from the air and feed on the fruit's sugars and
starches. When you dry out the grapes, you are
taking away the moisture that the fungi need in
order to grow. As long as the dried fruit can't take in
moisture from the air, it will stay edible for many
months.
115

ISaster

"

Freezing l-Ierbs
Certain herbs, such as parsley, chervil and chives are
preserved better by freezing than by drying. The
secret is to package them so that you keep air out
and moisture in.

You need:
a bunch of herbs
(parsley, basil, dill,
sage, thyme or
chives)
thick small plastic
bags, jars or freezer
containers

paper towels
labels and felt-tipped
pen
drinking straw
(optional) ~
..- .

t;~"

What to do:

'J:';'~:~~- ~
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'

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........'

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/.

Wash the herbs in cold water and remove any leaves

that are rotting. Drain and pat them dry with paper
towels.
Strip the leafy herbs from their stems. Package
the leaves in small plastic bags leaving Y2 inch
(1.25 cm) of headroom. You can use a drinking straw
to remove as much air as possible. Or making sure
that no water enters the bag, you can dip it in a pot
of water. This pushes the plastic against the food,
forcing out all the air.

Seal the bag tightly, using freezer t:

are not self-sealing. Label each one \\i '
the herb and the date, and place th
freezer, preferably at OF ( -18C).

What happens:
At'that low temperature, herbs last up
maintain flavor, color and nutrients.
them to soups, stews, sauces, salads
while they're still frozen.

Why:
Enzymes, protein molecules that speed
actions, harm foods by changing their
taste and nutritional value. Like hea
slows down active enzymes and dela\'
process.
You remove the air because air pod
the food and the plastic bag collect
the food, which results in frost and fre
ice crystals form, the water expands
cell membranes and walls.
Because food expands during freezi n
the bag completely. The bag or other
split if it's too full for the contents to
If the freezer temperature is hie
(- 18C), the herbs will not keep their _"
Each 10F ( -12C) above zero cuts the ~.
half!
You can substitute frozen herbs for :'
pes, but remember to use them whjle
frozen. If you let them thaw, microbes II
have time to wilt and darken them.
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~reezing

Herbs

lch as parsley, chervil and chives are

. by freezing than by drying. The
mge them so that you keep air out

paper towels
labels and felt-tipped
pen
drinking straw

IS

. dill,

lr

~.tic

freezer

(OPtional)~4it#.;"'f. .

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- -~
;,Y:.f;:;'
>~
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;p
x,:::~"
"a.;:::~

: in cold water and remove any leaves

;, Drain and pat them dry with paper

tl'y herbs from their stems. Package

small plastic bags leaving Ij2 inch
,d room. You can use a drinking straw
..uch air as possible. Or making sure
:1ters the bag, you can dip it in a pot
pushes the plastic against the food,
: he air.

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Seal the bag tightly, using freezer tape if the bags

are not self-sealing. Label each one with the name of
the herb and the date, and place the bags in the
freezer, preferably at OaF (-18C).

What happens:
At' that low temperature, herbs last up to a year and
maintain flavor, color and nutrients. You can add
them to soups, stews, sauces, salads and other foods
while they're still frozen.

Why:
Enzymes, protein molecules that speed chemical re
actions, harm foods by changing their color, texture,
taste and nutritional value. Like heating, freezing
slows down active enzymes and delays the spoiling
process.
You remove the air because air pockets between
the food and the plastic bag collect moisture from
the food, which results in frost and freezer burns. As
ice crystals form, the water expands and ruptures
cell membranes and walls.
Because food expands during freezing, you don't fill
the bag completely. The bag or other container will
split if it's too full for the contents to expand freely.
If the freezer temperature is higher than OaF
(-18C), the herbs will not keep their flavor as long.
Each lOoF (- 12C) above zero cuts the storage life in
half!
You can substitute frozen herbs for fresh in reci
pes, but remember to use them while they're still
frozen. If you let them thaw, microbes and enzymes
have time to wilt and darken them.

~~~' "

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117

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ABOUT HERBS AND SPICES

Wi I ~SE:J - -

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~ : _5 "
~D-O::;

_::

To Freeze or Not to
Is freezing a good way to preserve ar

For hundreds of years, herbs and spices were a

symbol of wealth, valued because they preserved
food or disguised its smell when it was spoiled.
They also served as medicines.
Spices are the dried flavors made from the
buds, flowers, fruit, bark and roots of fragrant
tropical plants. Herbs are the leaves, stems or
flowers of aromatic succulents grown in temper
ate climates.

* Fresh herbs will keep for a week in the refrig

erator. Wrap them in paper towels inside a
plastic bag.
* Cut, crush or mince the herbs just before you
use them.
* Buy dried herbs and spices in the smallest
quantity possible-they lose flavor with age
and exposure to air.
* Use less dried herb than fresh- V3 to V2 tea
spoon of dried to a tablespoon of fresh.
* Presoak dry herbs for a few minutes in lemon
juice, soup stock or oil for more flavor.
* Add herbs the last 10 or 15 minutes of cooking.
* If you've added too much of an herb, add a raw
potato to the cooking pot. It will take up some
of the excess flavor and save your dish from
being too spicy.
* Put a bay leaf in your flour canister to help
protect against insects. Bay leaves are natural
insect repellents.

118

You need:
lettuce leaves or green
pepper or tomato
cloves of garlic or onion

2 T (30 m!) cottage

cheese

3 plastic

labels anc

What to do:

Cull the vegetables, wash and pat

them each in a plastic bag, whole o.
remove the air as described on p. 116. :
label them and place them in the freel
cottage cheese into a plastic bag. Re!
seal the bag, label it, and also place it 1
Mter two or three days, remove all .)
the freezer and thaw the contents.

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To Freeze or Not to Freeze

AND SPICES
herbs and spices were a
because they preserved
:11 when it was spoiled.
licines.
fl avors made from the
( and roots of fragrant
re the leaves, stems or
llents grown in temperr a week in the refrig
paper towels inside a
e herbs just before you
spices in the smallest
" lose flavor with age

Is freezing a good way to preserve any food?

You need:
lettuce leaves or green
pepper or tomato
cloves of garlic or onion
2 T (30 ml) cottage
cheese

3 plastic bags
labels and freezer tape

What to do:
Cull the vegetables, wash and pat them dry. Put
them each in a plastic bag, whole or cut up, and
remove the air as described on p. 116. Seal the bags,
label them and place them in the freezer. Spoon the
cottage cheese into a plastic bag. Remove . the air,
seal the bag, label it, and also place it in the freezer.
After two or three days, remove all the bags from
the freezer and thaw the contents .

.an fresh- V3 to V2 tea

espoon of fresh.
a few minutes in lemon
- for more flavor.
.)r 15 minutes of cooking.
1ch of an herb, add a raw
t _ It will take up some
Find save your dish from
flour canister to help
-;; _Bay leaves are natural
-.IT

119

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_ _ - 8\ 0 -- .~.:

!----._'

==~C=~
: .,:. pal :)

Why:
When the water .cools, it expands and turns to ice,
damaging the cell walls of the foods. This loss of
crispness is not so important if the food is to be
cooked, but foods that we eat raw, like lettuce, toma
toes, and cottage cheese, definitely lose their appeal.
Salted foods also don't freeze as well as unsalted
foods. This is because the salt lowers the freezing
point and gives the enzymes more time to work.

.:

Preserving a

What happens:
The foods are no longer appetizing. The lettuce and
tomatoes have lost their crispness and become limp.
The garlic has become stronger. The cottage cheese
has separated and become grainy.

'\UaUlUOI\~U3 pUB a~U ; : ,

p~

One great way to preserve fruit i5 i

jam or jelly.
In the past these have been 1.]
concentrations of sugar and peeL.!)
sterile jars. In fact, for commercial ~
label a product "jam" or "preserw."
law requires that 65 percent of th_
sugar. In Europe, there is a simil
products labeled "conserve." A eeT
sugar and acidity prevents the gr
microorganisms.
But now, fruit spreads, sweeteneci.,
concentrates instead of sugar, are lx-"
cially. We can easily !:md safely IT. 3
kitchen to refrigerate for up to a r

You need:
2 pears

1/2

1 tsp grated peel (zest)

of lemon
V2 small can of thawed
frozen apple juice

cu

tsp -,'
1 tsp Je
1/4

1:;[

concen~:ate . .
1 cup of apple JUIce

( ~:i~~
.?'r

~
~

What to do: -~ , ''; :....,...

-0: ___

~~

120

.",

~ ...... ~....)..... .....

.::....

Peel the pears and remove the co:r-2

pears into cubes. Put the cubes in c
grated lemon peel and lemon juice
Heat the thawed apple juice, water
10 minutes or so. (It's okay to use .:..ct

~~
~
~.., Iii
=[
~~i
~:1 ;

~ ~ t'\
'" 0

l
~~ ~

~~

:- ~

:E;:

:II

f~ i

!~ ~

Preserving a Pear

ilS:

no longer appetizing. The lettuce and

lost their crispness and become limp.

; become stronger. The cottage cheese

and become grainy.

:er cools, it expands and turns to ice,

cell walls of the foods. This loss of
lOt so important if the food is to be
xis that we eat raw, like lettuce, toma
ge cheese, definitely lose their appeal.
f also don't freeze as well as unsalted
because the salt lowers the freezing
25 the enzymes more time to work.

One great way to preserve fruit is to convert it into

jam or jelly.
In the past these have been made with heay:'
concentrations of sugar and pectin and stored in
sterile jars. In fact, for commercial manufacturers to
label a product "jam)' or "preserve," the U.S. Federal
law requires that 65 percent of the final product be
sugar. In Europe, there is a similar requirement for
products labeled "conserve." A certain amount of
sugar and acidity prevents the growth of dangerous
.
.
mIcroorganisms.
But now, fruit spreads, sweetened with fruit juice
concentrates instead of sugar, are being sold commer
cially. We can easily 3.nd safely make these in our
kitchen to refrigerate for up to a month or two.

V2 cup of water
1/ 4 tsp vanilla
1 tsp lemon juice

"

""'.

~
~ .: .;,- '
.....:J."

121

dam more

apple juice, but if you do, don't add water. ) Add the
pears and lemon juice.
Bring the mixture to a boil. Then lower the heat
and, stirring frequently, cook it from 30 to 40 min
utes, or until it thickens. Place it in a clean jar and
refrigerate.

What happens:
You have pear jam that will keep for a month or two.

Why:
The acid of the lemon juice and the sugar of the
apple juice prevent the growth of dangerous
microorganisms.
You can make chunky preserves by slicing your
pears into eighths. Add grated lemon peel and lemon
juice and cook in apple juice for 20 to 30 minutes, or
until soft but not mushy.

Little Miss Muffe

Making cheese is one of our oldest wa
ing milk. How is it done? Was Miss
milk or cheese? And did her curds aIi
from a cow, a goat, a sheep, a marl
llama, a reindeer or a buffalo? Milk a
come from all these-and other anim
You can make your own cottage
serve the start of the process by w' .
are made.

You need:
a glass of milk
a pinch of salt
rubber band or length
of string

a bowl
cheeseclo,::
strainell
clean

What to do:
Let the milk stand for two or thre
temperature until it sours and starts
Add a pinch of salt.
Using a rubber band or length of :
square of cheesecloth over a wide btl
strainer with a clean cloth-r
handkerchief-and suspend the strai.
the bowl. )

.r::.0

~. - ~ ~%

() I : ~

122

, \.) .;; :J~:

'> ~g
r:;-M;v~
~
~--

~
Empty the sour chunks onto the
them drip for two or three how'S.

..:

k ."i.!. NO. 53588/92 POSTAL REG~. :\0. Dli

- p3~rnf'n t L ISE -

.1 0 ll

o Kotla Road ,
, ery month.

1-

al Reader

~ronment-development

if you do, don't add water.) Add the

} JUIce.
(lure to a boil. Then lower the heat
quently, cook it from 30 to 40 min
hickens. Place it in a clean jar and

m that will keep for a month or two.

lemon juice and the sugar of the

e\-ent the growth of dangerous
chunky preserves by slicing your

IS _ Add grated lemon peel and lemon

apple juice for 20 to 30 minutes, or

mushy.

issues

Little Miss Muffet

Making cheese is one of our oldest ways of preserv
ingmilk. How is it done? Was Miss Muffet eating
milk or cheese? And did her curds and whey come
from a cow, a goat, a sheep, a mare, a camel, a.
llama, a reindeer or a buffalo? Milk and cheese can
come from all these-and other animals!
You can make your own cottage cheese and ob
serve the start of the process by which all cheeses
are made.

You need:
a glass of milk
a pinch of salt
rubber band or length
of string

a bowl
cheesecloth or a
strainer lined with a
clean cloth

What to do:
Let the milk stand for two or three days at room
temperature until it sours and starts to form chunks.
Add a pinch of salt.
Using a rubber band or length of string, fasten a
square of cheesecloth over a wide bowl.- (Or line a
strainer with a clean cloth-an old cotton
handkerchief-and suspend the strainer on the lip of
the bowl.)
~

~
' .. ' .
'-'.

1_c0=
.
~1~~::"

Empty the sour chunks onto the cheesecloth. Let

them drip for two or three hours.

123

What happens:
You have cottage cheese in the cheesecloth.

Why:
Harmless bacteria act on the sugar in the milk to
sour it and change the sugar into acid. The acid
curdles the milk and separates it into a liquid (whey)
and little solid chunks (curds). The curds contain a
protein (casein ), mineral salts, and the butter fat of
the milk.
Cottage cheese is a "fresh" cheese and lasts a
relatively short time. Many other cheeses are
cured-aged and ripened-by adding different molds
and bacteria for varying periods of time. These give
the cheeses their particular flavors and a longer life.

acids-a large class of compounds t h~ ~

tralizing alkalis and which range fron:. .;:.
citric acids, like lemons, limes and o~'.:
poisonous sulfuric and hydrochloric ac'
alkalis-also known as bases-any - .
tasting, soapy-feeling substances that
neutralize acids to form salts. These in c: -,
sodium bicarbonate (baking soda) an~ '"
(washing soda), and caustic hydroxides Li ;"","
ammonia, useful commercially and in d-: "

amino acids-the building blocks of prote

ufactures all but nine amino acids. The::-=
from the food we eat. Meat, fish , poultry_ ::...:
eggs contain all nine essential amino acii:

baking-dry heat method of cooking, eS?e __

WHY SWISS CHEESE HAS HOLES

Carbon dioxide makes the holes in the Swiss
cheese. It is released by bacteria that are added
during the curing process.

~
." .

.'-;,- ....~.ry~.,.,.,

~~~
124

,~ ,

E-

boiling point-point at which a liquid lure

broiling-cooking by direct exposure to
grill or under an electric element

1..

calorie-a measure of energy. A calorie i." ~

capable of producing the heat and energy c-",
temperature of one kilogram of water or.E j
An ounce of carbohydrates or protein is t>'.!~.:
an ounce of fat is equal to 255 calo r i ~",
calorie need depends on age, weight, and :"""

carbohydrates-the sugars and starches t::..:

help the body use fat efficiently, or prO\ Li
compounds made of carbon, hydrogen a
which are formed by green plants. Simpl e ::
honey, sug;1r and fruits. Complex carboh~-:i
and cereals, dried beans, root vegetables ~ -

enzyme-protein molecules that break do w-~

terials inside the body but are not change "' .
lysts). Human digestive enzymes break up ;c
vidual amino acids and starch into indi \ iu_

s:

!:E'

cheese in the cheesecloth.

ria act on the sugar in the milk to

Dge the sugar in to acid. The acid
: and separates it into a liquid (whey)
unks (curds). The curds contain a
:nineral salts, and the butter fat of
is a "fresh" cheese and lasts a
time. Many other cheeses are
. ripened-by adding different molds
~ \arying periods of time. These give
~ particular flavors and a longer life.

3e

GLOSSARY

acids-a large class of compounds that are capable of neu

tralizing alkalis and which range from benign sour-tasting
citric acids, like lemons, limes and oranges, to hazardous,
poisonous sulfuric and hydrochloric acid.
alkalis-also known as bases-any of numerous bitter
tasting, soapy-feeling substances that dissolve in water and
neutralize acids to form salts. These include carbonates, like
sodium bicarbonate (baking soda) and sodium carbonate
(washing soda), and caustic hydroxides like lye, limewater and
ammonia, useful commercially and in the home.
amino acids-the building blocks of proteins. The body man
ufactures all but nine amino acids. These must be obtained
from the food we eat. Meat, fish, poultry, dairy products and
eggs contain all nine essential amino acids.
baking-dry heat method of cooking, especially in an oven

lSS CHEESE HAS HOLES

e makes the holes in the Swiss
2~e ased by bacteria that are added
- mg process.

A
P

~{~?I

~~~
-

.y";:;,,~~~~~,,

~... ~ \~-'.i-./j~::id!i::>

boiling point-point at which a liquid turns into a gas

broiling-cooking by direct exposure to high heat, over a
grill or under an electric element
calorie-a measure of energy. A calorie is a quantity of food
capable of producing the heat and energy needed to raise the
temperature of one kilogram of water one degree centigrade.
An ounce of carbohydrates or protein is equal to 115 calories;
an ounce of fat is equal to 255 calories. A person's daily
calorie need depends on age, weight, and level of activity.
carbohydrates-the sugars and starches that supply energy
help the body use fat efficiently, or provide fiber. They are
compounds made of carbon, hydrogen and oxygen, most of
which are formed by green plants. Simple carbohydrates are
honey, sugar and fruits. Complex carbohydrates are grains
and cereals, dried beans, root vegetables and potatoes .
enzyme-protein molecules that break down or build up ma
terials inside the body but are not changed themselves (cata
lysts). Human digestive enzymes break up proteins into indi
vidual amino acids and starch into 'individual glucose units.

125

INDEX

digestion-the changing of food to a form the body can use

fiber-the parts of cereal grains, fruits and vegetables, seeds,
legumes and nuts that cannot be digested. Fiber aids diges
tion and elimination by carrying waste products with it as it
leaves the digestive tract and by absorbing fluids that make
wastes soft enough for easy passage.
fungus-a plant like mushrooms or yeast that cannot manu
facture its own food but lives off decaying organisms around
it. This kind of plant is called saprophytic.
minerals-small amounts of minerals such as magnesium,
phosphorus, fluorine, potassium, chlorine, copper, iron, iodine,
sulfur, and zinc are needed for teeth, bones and health.
Larger amounts of calcium and sodium are needed.
nwlecule-one or more atoms that are the smallest particle of
an element or compound that retains the properties of the
substance.
organic compound-a group of compounds containing the
carbon necessary for life.
proteins-a group of organic compounds containing nitrogen,
which our body needs to build and repair tissue, red blood
cells and enzymes.
osnwsis-the flow of a liquid through a thin membrane from
an area of greater concentration to an area of lesser concen
tration of water
vitamins-special nutrients needed in small quantities but
essential to life. A, D, E and K dissolve in fat and can be
stored for a long time in the body. Eight B vitamins and
vitamin C dissolve in water. Because they are not stored in
the body very long, foods providing them must be eaten
daily-whole grains, meat or beans for the B's, citrus fruits,
melon, berries or leafy green vegetables for the C.
yeast-a group of about 160 species of single-celled micro
scopic fungi, some of which spoil fruits and vegetables or
cause disease. Others are used in making bread and alcoholic
drinks.

126

Agar, 77

Air pressure, 19, 21,

III

Alcohol, 81

Alice in Wonderland,

98

Alkali, 51, 104

Altitude, 21, III

Amino acids, 56

Amylopectin , 86

Amylose , 86

Apple cider, 103

Apples, 66-69, 75 , 81

Artichokes, 12

Ascorbic acid, 61

Athletes, 15

Bacteria, 124

Baking powder, 91,

102, 104, 105, III

Baking soda, 51, 91,

102, 103, 104

Bananas, 76

Beans, 56, 57-58, 59;

sprouting, 62-63

Bicarbonate of soda,

103

Bitterness, 10, 12

Boiling: point, 18, 19,

21 ; potatoes, 42-43;
water, 18, 20, 21

Botanists, 29

Bread, 90-91, 103; into

toast, 84;
storing, 92

Breadbox, 69

Broccoli, 50, 51, 52,

53, 54

Buttermilk, 103

Cabbage, 49

Cake, 103; flour, 91 ;

storing, 69

Calcium acid
phosphate, 104

Calories, 25

Candy, 25

Canning, 113

Cantaloupe, 29

Carbohydrates, 5, 31;

complex, 86

Carbon dioxide, 58, 8 1,

96 , 104, 124

Carotenes, 76

Carrots, 33, 34, 55

Casein, 124

Cauliflower, 49

Celery, 30-31

Cereals, 85-86, 88

Cheese-making

process, 123-124

Chemicals, 7

Chemistry, 5

Chickpeas, 57, 62

Chloride, 13

Chlorophyll, 31

Chlorophyllase, 52

Cholesterol, 39

Color of foods,

preserving, 50, 52.

53, 54, 80

Conserve, 121-122

Cookie jar, 69

Cookies, 26-27,

109-110

Cooking: at a higher

temperature, 20 ;

faster, 18, 42-43,

79-80; potato, 45:

reasons for, 7; taki ng

longer, 21

Corning, 113

Cottage cheese,

119-120, 123- 124

Counting seconds , 20

Cream of tartar, 105

Cucumber, 13

Culling, 60

Curds, 124

C, Vitamin, 35

Cynarin , 12

Dancers, 15

Deodorizer, 74

Double acting baking

powder, 104

Dough, rising, 103

Dry curing, 113

Eggs, poached, 20, 21

Enzymes, 52, 117

Epitheliads, 9

Ethylene gas, 34 , 71,

76

Evaporation, 16

Fats, 5

Fermenting, 81

Fiber, 66-67

Figs, 78

Flavones, 76

Flavor, adding, 80 , 81

Flou r, 87; con ten ts oC

91

INDEX

food to a form the body can use

rains, fruits and vegetables, seeds,
mo t be digested. Fiber aids diges
Tying waste products with it as it
L"ld by absorbing fluids that make
~. passage.
l:'ooms or yeast that cannot manu
es off decaying organisms around
~ed saprophytic.
of minerals such as magnesium,
,mm, chlorine, copper, iron, iodine,
ed for teeth, bones and health.
dnd sodium are needed...
~~

that are the smallest particle of

t:-tat retains the properties of the
of compounds containing the
compounds containing nitrogen,
and repair tissue, red blood

~ '~il d

id through a thin membrane from

(ion to an area of lesser concen
s needed in small quantities but
':..::d K dissolve in fat and can be
:~e body. Eight B vitamins and
':-. Because they are not stored in
providing them must be eaten
:'r beans for the B's, citrus fruits ,
E-n vegetables for the C.
~I species of single-celled micro
.:-. spoil fruits and vegetables or
<?d in making bread and alcoholic

Aga r, 77

Air pressure, 19, 21,

111

Alcohol, 81

Alice in Woruferlarul,
98

Alkali , 51 , 104

AltitUde, 21 , III

Amino acids, 56

Amylopectin, 86

Amylose, 86

Apple cider, 103

Apples, 66-69 , 75 , 81

Artichokes, 12

Ascorbic acid, 61

Athletes, 15

Bacteria , 124

Baking powder, 91 ,

102, 104 , 105 , 111

Baking soda, 51, 91,

102, 103 , 104

Ba na nas, 76

Beans, 56, 57':'58, 59;

sprouting, 62-63

Bicarbonate of soda ,

103

Bitterness, 10, 12

Boiling: point, 18, 19,

21 ; potatoes, 42-4 3;
water, 18 , 20, 21

Botanists, 29

Bread, 90-91, 103; into

toast, 84;
storing, 92

Breadbox , 69

Broccoli , 50, 51, 52,

53, 54

Bu ttermi lk, 103

Cabbage, 49

Ca ke, 103; flour, 91 ;

stori ng, 69

Calcium acid

phosphate, 104

Calories, 25

Candy, 25

Canning, 113

Cantaloupe, 29

Carbohydrates,S, 31;

complex, 86

Carbon dioxide, 58, 81,

96, 104, 124

Carotenes, 76

Carrots , 33, 34, 55

Casein , 124

Cauliflower, 49

Celery, 30-31

Cereals, 85-86, 88

Cheese.making
process, 123-124

Chemicals, 7

Chem istry,S
Chickpeas, 57, 62

Ch loride, 13

Chlorophyll, 31

Chlorophyllose , 52

Cholesterol , 39

Col or of food s,

preserving , 50, 52,

53, 54, 80

Conserve, 121-122

Cookie jar, 69

Cookies, 26-27,

109-110

Cooking: at a h igher
temperature, 20 ;
faster, 18, 42 -43,

79-80; potato, 45 ;

reasons for, 7; taking

longer, 21

Corni ng, 113

Cottage cheese,
119- 120, 123-124

Counting seconds, 20

Cream of tartar, 105

Cucumber, 13

Culling, 60

Curds, 124

C, Vitamin, 35

Cynarin, 12

Dancers, 15

Deodorizer. 74

Double acting baking

powder, 104

Dough, rising, 103

Dry curing, 113

Eggs, poached, 20, 21

Enzymes, 52, 11 7

Epitheliads, 9

Ethylene gas , 34, 71,

76

Evaporation, 16

Fats,S
Fermenting, 81

Fiber, 66-67

Figs, 78

Flavones, 76

Flavor, adding, 80, 81

Flour, 87; contents of,

91

Freezi ng, as
preservati ve,

116-117, 119-120;

point, 23

Fructose, 25

Fruit, blossom end of,

70

Fruits, 25, 64 - 81;

difference between
vegetables and , 89

Fungi, 115

Garlic, 119-120

Gas, 57

Gelatin, 77

Gliadin, 90

Gluten, 90-91, 93 , 108

Glutenin , 90

Grain, 82-111

Grapes, 114-11 5

Hemicellulose, 55

Herbs. 116-117, 118

High blood pressure,

13

Honey, 26-27

Hu nger, 7, 25

Hy drogen sulfide, 48

Hypothalamus, 14

Ice cream, 12, 24

Jakefru it, 65

Jam and jelly, 121-122

Kidney damage, 13

Legumes, 56- 63

Lemon, 72, 73, 74, 75;

jUice, 105

Lentils, .56, 59, 60, 61,

62

Lettuce, 35, 36,

119-120

Lipoproteins , 39

Malic acid, 67

Marinating , 79

Marshma llows,

toasting, 22

Meat stew, making it

tender, 18

Molasses , 27, 103

MOllOcalcium
phosphate , 104

Monosodium glu(am.cI.-.
12

127

ISSN 0971-8079, Lie

New Delhi-11O

--T-\L REGN. NO. DL(S)-01l310912009-:2

ut Pre-payment U(SE)-44/2009-11 at P '
l ~.15 every month. POSTED ON: 16-17 e\

eSE's

ShOl

traInIn Gg:

UND E

~Iuffet,
~Iuffins,

Miss, 123-124

91, 107-108

Oatmeal , 85-86

Oligosaccharides, 58,

61

Onion, 37, 38; types of.

39

Orange, 70; juice, 75,

103, 105; sa lad , 70

Osmosis, 30-31 ,

44-45, 47

Pancakes 106

Papayas, 78

Papillae , 9

Peaches, 71

Peanut, 56

Pear jam, 121-122

Peas, 56

Pectin, 68, 76

Pepper, green, 119-120

Perspi ration , 14

Pharynx , 10

Phenols , 75

Pheophytin, 50

Phosphate baking

powder, 104

Pickling, 113

Pineapple, 77

Pizza , making, )01

Poach i ng eggs, 20

Polyphenoloxidease, 75

Popcorn, 88

Popovers, 93

Potassium, 13, 14

Potato chips, 14

Potatoes, 40-41

Pot, size of, 19

Preserves, 121-122

Preserv i n g food ,

112-124

Pretzel, 14

Propanethial-s ulfur

oxide, 37

Proteins , 5

Ptyalin, 94

Rainy days , cook ing

on, 21, 110

Raisin, 114-115

Recipes (for using up

exper iment food )

Cin namon toast, 86

Lemon ices, 73

Lentil snack , 61

Orange and onion

sa lad, 70

128

Recipes (for using up

experiment food ),
contin~d

Poached eggs, 21

Potato soup, 46

Potato treats, 43

Tasty turnips, 49

Tossed salad , 38

Recipes (Experiments

themselves)

Apple, baked

Applesauce, 68

Muffin s,

Pear jam, 121-122

Pizza, 100-101

Ripening fruils, 71

Rutabagas, 48

Saliva , 87

Salt, 13, 14, 15, 18, 22,

23, 24 , 47, 89;

ad ding to beans, 60;

for preservation,

112-113; in freezing

foods, 120

Saltiness , 9, 10, 11, 12 ,

16, 17

Salting lettuce, 35

Sea level, cooking

above, 21, III

Seconds, how to count,

20

Semolina flour, 91

Sicilian salad , 70

Smell , 10; of

vegetables, 48

Smoking, as

preservative, 113

Soda, making , 103

Sodium , 13, 14

Sodium aluminum

sulfate, 104

Sodium bicarbOllale,

103

Soup, making, 47

Sour app les, 67

Sour cream , 103

Sourness, 10, 11, 12

Soybeans , 63

Spices, 118

Spinach, 52

Sprouts, 61

Squash, 29

Starch, 40-41 , 87, 88,

89; converting to

sugar, 94

Steaming, 55

Sucrose, 27

Sugar, 22, 23, 25 ,

26-27 ; a s

preservati ve, 113

Sulfur compounds.

48-49

Sulfuric acid , 37

Sweat, 15

Sweeteners, 26-27

Sweetness, 9, 10, 11,

12, 29

Swi ss cheese, 124

Tartrate baking

powder, 104

Taste buds, 9

Tastes , 8-9

Tasting, 10, 12

Telling difference

between sugar and

salt, 22 , 23

Temperature: of food ,

11-12, 17 ; of water,

20, 21
Tenderizing , 80, 81

Terpenoid, 33, 34

Thirst, 14

Toast, 84

Tofu, 63

Tongue, 8-9 ,' 12

Turnip, 48, 49

Vegetable, gelatin, 77

Vegetables , 28-64;

difference between

fruits and , 65 ;

keepi ng them

fresh , 33; keeping

them green, 50-54;

parts of, 32

Vinegar, 81

Vitamin C, 35, 61

Water, dri nking, 15

Weather, 109

Wheat, 90-91

Working out, 15

Yams, 29

Yea sts, 81 , 91, 95-96,

97, 98-99, 100-101,

102, III

Yellow, s ki n turning,

55

Yogurt, 103

Zucchini , 50, 51

spafqns ~o sl46p pue AlaJeS a~n as!woJ d w o)

uaHo e!pUI U! sSnJp JOJ sle!Jl leJ!u!t) SU!w oog

's some

rdOdfoc 'thought!

Find out why you' IT actually a chemist ,when you cook these
incredibly fun and edible experiments.
Prepare some cookies and learn what effects that weather has
on baking.
Dry grapes and make juicy raisins.
Get more juice out of a lemon than you ever did before.
Preserve a pear by turning it into sweet and tasty jam or jelly.
And do dozens more deliciousl)' delightful investigations into the
world of science and food. Step-by-step instructions and
whimsical, helpful illustrations guide you through dozens of
entertaining experiments.

~ -~

GOODVVILL PUBLISHING HOUSE

B-" RATTAN JOYTJ

11 RA.JfJJORA PLACE.

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