Naked Science Forum
Non Life Sciences => Chemistry => Topic started by: neilep on 27/07/2004 19:20:42
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Hi,
I'm boiling some carrots at this very moment for my kids din dins....Is there any advantage at all to having them fast boil on a high heat, over, a lower heat setting such as a simmer once they have been fast boiled? (which is still boiling yes?)....The temperature is the same is it not ?
Ta
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A cooking question! Boiling comes in several types. There is "making the pot smile" which is a simmer. There is sedate boiling, where one keeps the boiling low, so the pot doen't boil over. Then there is the full rolling boil at high heat. Carrots cook best with number one or two. "The cook who boils the stew, spoils the stew." If you are canning tomatoes in a boiling water canner, use a full blast rolling boil with the lid on.
There are differences in the temperature of the food involved, although not big temperature differences in the water. A simmer may be only 90-95 degrees C. A full boil and rolling boil are nearly the same temperature, 100 degrees C, but the rolling boil transmits more heat to the food, so it is a cardinal requirement in canning.
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Thanks Gsmollin,
It's a cooking question but surely I've put it in the right category eh ?....certainly....I would expect cooking by it's very nature to to be a chemistry topic (well...it is when wifey tries to cook anything !! [:D][:D])...oh boy....I'm sure I'll get my comeuppance one way or another[:)]
Does the rolling boil transmit more heat because of pressure ?
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The turbulence, and the steam bubbles mixed in with the water. Also, since there is more heat power in the water, the food doesn't cool the water as much as at lower boiling rates.
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If you really want to increase the temperature, you have to increase the pressure. That is what "pressure cookers" are for - they hold in the pressure which increases the temperature. This makes it possible to cook tough meat to very tender fairly rapidly.
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John - The Eternal Pessimist.
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There is a nice article by Claire McLoughlin about the science of cooking. She specifically addresses the issue of cooking vegetables !
Here's the link :
http://www.thenakedscientists.com/HTML/articles/article/clairemcloughlincolumn2.htm
Chris
"I never forget a face, but in your case I'll make an exception"
- Groucho Marx
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quote:
Originally posted by tweener
If you really want to increase the temperature, you have to increase the pressure. That is what "pressure cookers" are for - they hold in the pressure which increases the temperature. This makes it possible to cook tough meat to very tender fairly rapidly.
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John - The Eternal Pessimist.
Yep go along with that one John...I use a presuure cooker quite a lot, always guarantees a really soft texture, delicious !!!..get some chicken, sear it, fry some onions till they're translucent, add a tin of apricots, and some apricot jam and wack it all in there for 15-20 minutes.....if it's done right, the apricots caramelise and oh boy.....tres delish !!!
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quote:
Originally posted by chris
There is a nice article by Claire McLoughlin about the science of cooking. She specifically addresses the issue of cooking vegetables !
Here's the link :
http://www.thenakedscientists.com/HTML/articles/article/clairemcloughlincolumn2.htm
Chris
"I never forget a face, but in your case I'll make an exception"
- Groucho Marx
Great article Chris...cheers...and should we be saying WELCOME HOME !!
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