For a sauce recipe in which very little fat and no sugar are given, devise a method of preparing smooth sauce.
LESSON XXIX
STARCHY FOODS COOKED AT HIGH TEMPERATURE
STEAM UNDER PRESSURE.—Which is hotter,—the "steam" (i.e. water vapor) coming from boiling water in an uncovered saucepan or teakettle or the "steam" which has been held underneath the lid of a covered saucepan or teakettle (see Figure 32)? Steam confined in a small space or held under pressure may reach a temperature higher than that of boiling water.
EFFECT OF HIGH TEMPERATURE UPON POP CORN AND POTATOES.—Pop corn contains water. When heated, the water changes to steam. The covering of cellulose holds the steam in the kernel. When the steam expands and reaches a temperature far above the boiling point of water, it finally bursts the covering and the starch swells at once.
[Illustration: FIGURE 32.—"STEAM" WITHOUT PRESSURE AND "STEAM" WHICH HAS
BEEN UNDER PRESSURE.]
In baking potatoes, the water contained in them vaporizes. The vaporized water or steam is held under pressure by the skin of the vegetable. The steam thus becomes hotter than boiling water, hence a baked potato is cooked at a higher temperature than a boiled potato, and no nutrients are lost.
POP CORN
Moisten pop corn with cold water. Almost cover the bottom of a popper with the kernels. Hold the popper first at some distance from the heat and then gradually bring it closer, shaking it well all the time to keep the corn from burning. The corn should not begin to pop before three and one half minutes. When popping commences, most of the kernels should open. If there is some time between the popping of the first and last kernels, the corn will become tough.