Water

Water

Water — From the COOKS.COM Culinary Archive.

While water cannot in the usual sense be called a food it fills one of the most important offices in the nutrition of the body, and ranks next to oxygen as a supporter of life. We may go without food for several days, but only a short time without water. Water constitutes about three fourths of the whole body. It forms a large part of the muscular tissue, and is found even in the bones. It abounds in the blood and secretions, giving them the necessary fluidity, thus enabling them to dissolve the important materials they contain, carry them over the body, and clean away the used-up material.

Water is the great regulator of animal heat, for by its evaporation in perspiration it prevents or reduces any excessive temperature of the body.

We are constantly losing a large quantity of water through the lungs, skin, and kidneys. This loss must be supplied, or life cannot go on. A large amount of water must be taken as a beverage, and care must be taken to have it free from any harmful substance. Although it is found in all kinds of solid food, yet there are many foods to which it must be added in cooking.

When there is any question about its purity, boil the water before using it. Pour it back and forth in pitchers that it may become aerated, and cool before using. Water is the cheapest of the five food stuffs.

As a beverage, and for all culinary purposes, water should be freshly drawn, and if from a faucet or pipe, it should run long enough to empty the pipe before drawing it for use. When it is desirable to have it very cold, draw it into bottles, cork it tightly and lay it on ice. This is better for most people than to put ice into the water. Water from the hot water boiler should never be used for cooking. When boiling water is specified with food, it should be water that is actually in a state of ebullition and the water should be used at the first boil. Keep a small stew-pan with a lip purposely for cooking water as it can be cleaned more easily than anything with a long spout, like the ordinary tea-kettle, which is really only suitable for water to be used in cleaning. The flavor of all beverages, cereals, vegetables, etc., will be greatly improved by observing this simple rule.

BOILING, OR COOKING IN WATER

Cooking in a boiling liquid is the most common form of cooking, and water is the liquid usually employed.

Nearly every kind of food needs the action of water, or some other liquid, combined with heat, to cook it in the best manner.

Some seeds and grains, when fully grown, lose by the ripening process nearly all the water that was in them, and become very hard. They need to absorb a large amount of water in cooking to replace that which they have lost.

Other foods contain so much water that simply heating them cooks them sufficiently, while still others are improved by having the water they contain taken away.

Some foods have flavors which are affected by the temperature of the water and the length of time they remain in it.

To understand the different effects of cold water and boiling water upon food, and also the time required for cooking in water, we need first to learn about boiling water. When we cook in boiling water, we really cook the water first; that is, we heat or boil it.

Put a cup of cold water in a saucepan over the fire, and see what happens. When it becomes so hot that we cannot bear the fingers in it take the temperature. This is scalding hot water. Soon tiny bubbles form on the edges and bottom of the pan. This is the air in the water which expands by the heat. These air bubbles disappear as they reach the colder water near the top, and the cold water being heavier goes to the bottom. This makes a slight motion in the water which is called simmering, and which is often mistaken for boiling. Water simmers at about 180 degrees Fahrenheit.

After a while all the water is very hot, that nearer the bottom is changed into steam, large bubbles of steam rise rapidly and soon break above the surface, making quite a commotion or bubbling all over the top, and we say "the water boils."

We take the temperature, and find it boils at 212 degrees Fahrenheit. As the bubbles break the steam escapes, and when it comes in contact with the cold air above and outside the kettle it is changed, or condensed, into a fine mist. We call this mist steam, but it is water vapor; the real steam is invisible.

Thus we learn that boiling is the changing of water or liquid into steam by the action of heat sufficient to cause commotion or bubbling on the surface.

Any solid must first be melted into a liquid before it can boil. We do not really boil our potatoes; we cook them in boiling water.

After boiling the water some time we take the temperature again, and find the water is no hotter than 212 degrees Fahrenheit. We increase the fire to make the water boil faster, and the force of the steam lifts the cover, and the water runs over and spatters the stove; but we find the water is no hotter. The excess of heat escapes in the steam, and in ordinary kettles it is impossible to retain the whole of it.

Cover the kettle, and some of the steam condenses into water on the inside of the cover, drops back again into the kettle, and gives up its heat. So although we do not gain any greater degree of heat by boiling rapidly, yet by keeping the cover on more of the heat is kept inside. The steam, as it changes from a vapor to a liquid, gives back the heat that it has, and by keeping in the steam we can economize heat. The water does not evaporate so quickly when covered.

We cool a portion of the boiling water, and find it tastes flat. This is because the gases, or air, which gave it a fresh taste have escaped.

If we let the water all boil away, or be changed into steam, we find only a rim or deposit of brown scum on the edge of the pan.

We learn by this experiment in cooking or boiling water —

That it boils at 212 degrees Fahrenheit, or when it bubbles all over the top;

That when once it boils all over it becomes no hotter, and fuel and heat are wasted when it boils at a galloping rate;

That the kettle should never be so full that the water, as it expands in heating, will boil over;

That is loses its freshness by long boiling, and should be used at once;

That it boils away faster if uncovered;

That in time it will all evaporate and pass off as steam, and more must be added as needed;

And, lastly, that the water leaves a deposit on the kettle, which, if not removed, will in time affect the taste of the water. If water boils over, it clings to the outside and browns the kettle.

When cooking in boiling water put fresh cold water into the stew-pan and bring it to the boiling point quickly. Put in the food to be cooked; this will check the boiling a few minutes, but watch and when boiling begins reduce the heat till just sufficient to produce bubbling, — except for such foods as require rapid boiling like rice and macaroni. If food is put into a cold kettle and boiling water poured over it from a tea-kettle, the kettle as well as the food takes away the heat from the water and boiling is delayed; and if the water has stood some time in the tea kettle it is not fresh.

Reckon the time from the moment boiling begins, not from the time you put the food into the kettle.

Water boils at a higher temperature when there is sugar or salt or anything to increase its density.

Water boils at a lower temperature when the pressure of the air upon the water is diminished. Before a rain the pressure of the air is lessened, because the air when filled with vapor is lighter. Things burn on more quickly at such a time because the water evaporates more rapidly. The pressure of the air is less the higher we ascend above the level of the sea, and at an elevation of 14,150 feet the water boils at 188.6 degrees. Cooking in boiling water requires a much longer time, therefore, in mountainous regions, for the water boils so quickly that it has less heat than at lower altitudes, where it is subject to greater pressure.

LEMONADE WITH BOILING WATER

1 pt. water.
1 c. sugar.
3 lemons.
1 qt. cold water.

Wash and scrub the lemons; shave off thin portions of the yellow peel from one lemon; put it and the sugar into the cold water and boil gently ten minutes.

Cut the lemons in halves; lay aside six slices; remove the seeds; squeeze out the juice; pour the boiling syrup into the juice and when cold strain out the peel; add cold water and in serving put a lemon slice and one tablespoon of chipped ice into each glass.

Cooking the sugar and peel in the water improves the flavor.

TEA

Boiling water draws out some flavors which are desirable, if they are simply drawn out and not boiled. We pour boiling water on tea to draw out the flavor. If the tea is steeped, the infusion is agreeable; but if boiled, other substances — tannin, etc. — are drawn out, which are not only unpalatable but unwholesome. Infuse means "to pour into;" steep means "to soak." Infuse, or steep, tea; never boil it. Tea should be steeped in an earthen teapot, never in tin. The water should be freshly boiled.

To make tea, first scaled the teapot. Allow one teaspoon of tea for one cup of water. Put the tea into the hot teapot; pour in the boiling water; cover, and let it steep five minutes. At the table cover the teapot with a hood.

COFFEE

2 tbsp. coffee to 1 c. boiling water.

Reduce the proportion of coffee, when several cups are required. Mix the coffee with one clean egg shell or one inch of fish skin. Put it in the pot, add the boiling water, and boil only five minutes. Set it where it will keep hot but not boil. Add one half cup of cold water. Pour out a little and pour it back, to clean the ground from the spout.

COCOA SHELLS

1/2 c. shells.
1 pt. freshly boiling water.
1 pt. milk.

Boil the shells and water ten minutes, longer will not harm, and just before serving add the milk and serve as soon as the milk is hot.

CHOCOLATE AND COCOA

1 c. milk scaled.
1 c. hot water.
1 oz. or a square of chocolate.
1 tbsp. sugar.

Cut the chocolate into small pieces and put it with the sugar and two tablespoons of the water into a saucepan. Stir over the fire until smooth and glossy. Add the remainder of the water gradually, and then the milk. Serve at once. Use twice as much chocolate if a richer drink be desired. For cocoa use one tablespoon.

WATER THICKENED BY GELATIN

Water is made solid by freezing in salt and water as in water-ices and sherbets. It is made stiff by the addition of gelatin, a substance obtained from cleaned bones, tendons, and hides of animals.

Gelatin softens and swells in cold water and dissolves in boiling water, and when the mixture is cold, it forms a stiff jelly-like substance. Fruit juices and other flavors are added with the boiling water to make the jelly more palatable.

Gelatin is also used to thicken milk, cream, and various food combinations.

ORANGE JELLY

1/2 box gelatin.
1/2 c. cold water.
1 c. boiling water.
Juice of 1 lemon.
1 c. sugar.
1 pt. orange juice.

Soak the gelatin in cold water until soft. Add the boiling water, the lemon juice, sugar, and orange juice. Stir till the sugar is dissolved, then strain through fine linen into molds or shallow pans, which have been wet in cold water. If granulated gelatin is used take two and one half tablespoons for either recipe.

BANANAS AND LEMON-JELLY

1/2 box gelatin.
1 c. cold water.
1 pt. boiling water.
1 c. sugar.
3/4 c. lemon juice.
1 square inch stick cinnamon.

Soak the gelatin in the cold water. Shave the lemon rind, using none of the white. Steep it with the cinnamon in the boiling water ten minutes; add the soaked gelatin, sugar, and lemon juice, and when dissolved, strain into shallow dishes. When cold, cut it into dice or break it up with a fork, put it in a glass dish in layers with sliced bananas.

Serve it with medium cream.

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'The time has come,' the Walrus said, 'To talk of many things: Of shoes — and ships — and sealing wax — Of cabbages — and kings — And why the sea is boiling hot — And whether pigs have wings.

Lewis Carroll — Through the Looking-Glass