SOAK BEFORE COOKING

Manawatu Times, Volume LIII, Issue 6632, 11 June 1928, Page 11

SOAK BEFORE COOKING

If .only the cook would learn the value, of soaking various, articles of food before preparing them, for the table, how much better would be the ■results of her culinary efforts!, For "instance, though she may soak baeon for twelve hours before" boiling it, it is very seldom that she will subject poultry to the same treatment. Yet the oldest ‘'boiling fowl; 1 ’ if duly soaked in cold water, will prove, when cooked, as tender as a chicken, and lose none of its flavour in the •process;' It is well to use for boiling the same water as that in which it has . soaked. The bird may, however, bo steamed, above it instead of; being actually boiled in it; this will increase the tenderness.. An overnight soaking Is essential for haricots and butfcrbcaiis; dried fruits, such as prunes and figs, mike a far more delicate' dish" if .soaked for twelve hours in water to .which the, sugar has already been added. ‘ - A baked apple, which,; prior to its cooking, has been soaked in cold' water for a couple of hours, is more succulent than tho ordinary rather driedup dish. It “plumps out” to a large size, and when the skin is broken the inside is found to be full instead of half empty. Lettuce and radishes should never bo served before being soaked for at least an hour in .slightly : salted, water to bring out the crispness If either be left over for a second meal the soaking should bo repeated for ten minutes. This will enhance the crispness .without producing a, sodden effect.