Cooking Green Beans with Salt Essay

Introduction An examine was conducted where two sets of green beans where cooked. nonpargonil set had coarseness and the other one didnt. One person who did not know which set of green beans had flavour and which one didnt got to savouring and judge both of the sets on taste, texture and color. Chef Heston Blumenthal once asked Why do cooks add salinity (sodium chloride) when readying vegetables, for example green beans? Other chefs answered with these potential answers * * It keeps the beans green * * It raises the boiling full point of water so the beans cook faster * * It prevents the beans going soggy.* * It improves the flavor. However, a scientist in addition replied saying these statements were untrue because * * alone the acidity and calcium content of the water affect the color of the beans * * Adding salinity increases the boiling point of water but by such a small amount that it will make no difference to cooking times * * Vegetables will go soggy if coo ked for too long whether salt is added or not * * Little salt is actually absorbed onto the come in of a bean during cooking typically 1/10 000 g of salt per bean which is too little to be tasted by virtually flock.The aim to this experiment was to prove or disprove these points. MaterialsListed below are the materials used for this experiment * One bag of green beans containing about 250g * dickens pans * Two bowls * One stopwatch * One strainer * A solecism board * A knife * A thermometer * SaltProcedureFirst, the bag of green beans were water-washed and cut up. Then, they were evenly divided into two bowls bowl A and bowl B.Bowl A had no salt in it and was wherefore put into a pan and observed. The time it took to reach its boiling point and the temperature at boiling point were then noted. After that, the beans were places into a strainer and dried. This was also done with bowl B, except salt was added. DataAfter conducting the experiment, this is the data that was obta ined With salt Without salt Taste Tasteful Dull, boring Texture Soft Crunchy Flavor - -.As you can see, the only thing that didnt change about the beans with salt was the flavor, which stayed the same for both experiments. Conclusion Clearly, after this experiment, we proved the chefs right. Both the texture and taste where better with the salty beans. Some of the limitations where that we only tried this experiment once, therefore it is not 100% correct. We could have also had more people testing it, instead of just one person because there are some factors that could influence the opinion.