Cooking Green Beans with Salt Essay Example for Free

Cooking Green Beans with Salt EssayIntroduction An experiment was conducted where deuce sets of one thousand beans where cooked. maven set had saltiness and the other one didnt. One person who did not go to sleep which set of green beans had salt and which one didnt got to taste and judge both of the sets on taste, grain and twist. Chef Heston Blumenthal once asked Why do cooks add salt (sodium chloride) when cooking vegetables, for example green beans? Other chefs answered with these doable answers * * It keeps the beans green * * It raises the boiling point of water so the beans cook faster * * It prevents the beans going soggy. * * It improves the flavor. However, a scientist also replied saying these statements were untrue because * * Only the acidity and calcium content of the water affect the color of the beans * * Adding salt increases the boiling point of water but by such a small amount that it will make no difference to cooking times * * Vegetables will g o soggy if cooked for withal long whether salt is added or not * * Little salt is actually absorbed onto the surface of a bean during cooking typically 1/10 000 g of salt per bean which is too lilliputian to be tasted by most people.The aim to this experiment was to prove or disprove these points. MaterialsListed below argon the materials used for this experiment * One bag of green beans containing about 250g * Two pans * Two bowls * One stopwatch * One strainer * A cutting board * A knife * A thermometer * SaltProcedureFirst, the bag of green beans were washed and cut up. Then, they were evenly divided into two bowls bowl A and bowl B. scene of action A had no salt in it and was then put into a pan and observed. The time it took to elapse 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 through with bowl B, except salt was added. DataAfter conducting the experiment, this is the da ta that was obtained With salt Without salt Taste Tasteful Dull, boring metric grain 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 savoury 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 than people testing it, instead of just one person because there are some factors that could twine the opinion.