Cookbook talk:Boiling

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The initial two posts were copied and pasted from the "Woman's Institute Library of Cookery Volume 1", found at Project Gutenberg. liblamb 23:11, 15 Jul 2004 (UTC)

[edit] Are you sure?

"Boiling has various effects on foods. It toughens the albumin in eggs, toughens the fiber and dissolves the connective tissues in meat, softens the cellulose in cereals, vegetables, and fruits, and dissolves other substances in many foods."

Is that "toughens" or "softens" ?

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