Show HARD AND SOFT WATER IN COOK ING all ail cooks flo do not understand ane different effects produced by nard and soft oft water in cooking meat and vf vegetables ge the journal of chemistry says ays that peas andzans and beans c cooked in hard water contain containing lime 0 or r gypsum will not boil tender because these substances harden vegetable table cain many vegetables as onions boil nearly tas tasteless in soft water because all the feivor is ia bolle boiled 1 out the addition of salt often often checks th this is as in the case of onions causing ohp vegetable to retain chef the peculiar flavoring principle besides much nutritious matter which might be lost in soft water for ey ex trac the juices of meat to make a broth or soup soft water unsalted and cold at alist is westfor best for it much more readily penetrates the tissues but for lolling where the juies should be retained bard water or soft water salted is preferable and the meat should be put in while ii it is boiling so as to seal up the pores ar aronce lonce |