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Show Tips on Boiling Water for Cooking Lifting water from room temperature tempera-ture up to boiling point Is one of the : most difficult operations for a heat- Ing appliance. In plain parlance, it is known as boiling water. Housewives House-wives have been undT the Impression that in order to cook there must be plenty of boiling water A common question when any new heating appliances ap-pliances were being exhibited, was 'How long does it take to boll water '" Fon those who have Just begun to use electric ranges, the following reminders re-minders may prove helpful: Do not heat a gallon of water If you only need a pint. In boiling operations brine liquid I to boll on full heat, then switch to .low. This cuts down current consumption consump-tion by three-quarters, a big saving Do not allow liquids to bubble boll. This is not necessary. By doing so you are merely turning the water of the liquid into steam, whoro It I wasted No matter how much current cur-rent Is applied the liquid cannot be made hotter than the boiling point. Many housewives think that food is not cooking unless the water Is bub-jbllng bub-jbllng furious!) This is a mistake. If j the water Is steaming. It Is hot enough to do the work, and current is saved. Tho current can be turned off before the cooking process Is through, as the I heat stored In the unit will keep the Mould nt boiling temperature for the remainder of the cooking operation. I Do not use too much water This lis extremely Important. It requires a I lot of current to heat the extra water aim this heat is usually wasted. In cooking vegetables. It Is not necessary to submerge them in water, for the steam will do the rooking and steamed potatoes are more wholesome than soggy, water soaked potatoes. |