Transcribe
Translate
L. Gagnore cookbook, 1930-1940
Page 8
More information
digital collection
archival collection guide
transcription tips
artisan wells is usually pure. V. Soft Water. Soft water is best for cleaning and cooking. Neither dirt nor soap dissolves readily in hard water. Soap forms a curdy substance with hard water. For cleaning, water may be softened by adding washing soda or ammonia. A moderate degree of hardness does not injure water for drinking purposes. Soft water best for cooking when the object is to draw out flavor or nourishment from a food. VI. Facts About Water to be Remembered. 1 - A solid dissolved in water will, in most cases, be found at the bottom of the vessel after the water has evaporated or boiled away. 2 - Boiling expels air from water, making it taste "flat". Boiled water should be poured back and forth
Saving...
prev
next
artisan wells is usually pure. V. Soft Water. Soft water is best for cleaning and cooking. Neither dirt nor soap dissolves readily in hard water. Soap forms a curdy substance with hard water. For cleaning, water may be softened by adding washing soda or ammonia. A moderate degree of hardness does not injure water for drinking purposes. Soft water best for cooking when the object is to draw out flavor or nourishment from a food. VI. Facts About Water to be Remembered. 1 - A solid dissolved in water will, in most cases, be found at the bottom of the vessel after the water has evaporated or boiled away. 2 - Boiling expels air from water, making it taste "flat". Boiled water should be poured back and forth
Szathmary Culinary Manuscripts and Cookbooks
sidebar
