on’t confuse sin THERE'S AN old cliche that most of us know, about being so clumsy in the kitchen ‘tyou can’i even boil water.” Farfetched maybe. bul c curious cooks the ideal of “boil- ing” water can be intriguing. In- deed, the temperature of cooking water influences the many recipes. for At sea level, under normal at- mospheric pressure, water boils at 212°F (100°C). As water heats, the tiny bubbles success Of As pockets of water sapor are less dense than water. bubbles Migrate vigorously to the surlace, causing water to boil. When boiling, water en the sur- fice changes from liquid to gas when the motion of the individual molecules is ureater than the strength of the chemical bonds holding the iiquid together. Steam churns from the top of the pan. Sometimes the agitation of water is as useful as its temperature. In cooking pasta, for instance, the turbulence of water ata roiling boil keeps strands of pasta from sticking together. Wednesday, May 15, 1991 - North Shore News - 47 less pressure bears down oa the surface of water, its molecules escape to the air more easiby. So cooking carrots an a moun. (iin camping tip really does take longer, simply beeause they cook ata lower femperature. Cooking tood in boiling water Never causes the browning reac- tions of other cooking methods because under normal atmospheric pressure, the masrximum temperature possible is only 212°r (100°C). “Phat’s considerably lower than the temperatures used for baking, frying or broiling. If the special Mavors created by imering and boiling gently cooking. simmering water quivers as bubbles slowly break below othe surface. Simmering tepiperatures hover around P8s"4 (88°C). ICs @ leisurely simimer that sotr- eNs connective tissues a Lough gat so it becomes tender. Botling temperatures will only toughen. Likewise, lower leaperatures mellow the dominant flavors of onions and garlic, and coas wonderful nuances from vegetables. Cooking gently adds character to homemade soups and casseroles, Simmering is The surface of browning are desired, ingredients are browned at higher temperatures in hot fat before water, broth or wine are added. This is often done with stewing beef. For each {1,000 feet (328.1 metres) one climbs above sea level, the boiling. point of water lowers two degrees below the standard 212°F. As the elevation increases, that rise initially are simply dissolved oxygen. Large bubbies that rise in a steady pattern, how- ever, are really pockets of water vapor that form at the hottest part, the bottom of the pan. In spite of tales that might lead us to believe otherwise, everyone can boil water. But knowing the difference between a simmer and a boil is a slightly different story. SUE WILSON ANNE GARDINER the atmospheric pressure drops. As Fanny’s Rocks the Industry and Rolls back Prices to give your budget a break SALE FAL | J . . STARTS eve 3B WEL ts INCREDIBLE SAVINGS ON ALL FANNY’ 5 BASIC SEWING CATEGORIES and FASHION FABRIC FEATURES 499.4 599 a Sant 49%, 399, 12% PLUS MORE, MORE, & MORE ON SALE | RICHMOND NORTH VAN JRNABY COQUITLAM LOUGHEED COQUITLAM 2773 Barnet Hwy. 4501 North Rd. 273-9181 980-0551 420-5016 ; SURREY DELTA 464-1918 ABBOTSFORD CHILLIWACK 10560 King George Hwy. 8066 120th St. vot tno Hwy. 32838 Ventura Ave. 46145 Yale Rd. | 986 6-34 -3431_ eaneee 990-8226 ; 853-3396 792-3378 | 463-0067 . Sennen SS Did Lyou k now researchers at B.C’s Children’s Hospital are bean Cokurrtes = per fecting techniqh ues to transplant ivisulin- producing cells and cure diahetes! " CRAFT values to 6.99m values to 9.99m Values to 10.99m 5 - m ~ JOGGING Values to 8.99m BROADCLOTH ? Values to 3.99m ‘DECORATOR Values to 16.99m “CLEARANCE Values to ?? ~ POPLIN OUR PRICE INCLUDES Values to 6.99m Customer Protection Policy Call or See Us First! [ 1508 ety Si. VANCOUVER " BURNABY 7271 Gilley Ave. 430-8371 LANGLEY 19950 Willowerook Dr. 533-4805 shia hk witere Partigsig sere Chiidren’s s Hospital thin bed: