156 



Scientific Proceedings (120). 



In open kettle cooking the routine involves immersing a given 

 wt. of cabbage in a kettle containing one cup of boiling water and 

 continuing the boiling until the cabbage is in a condition suitable 

 for the table. This required from 45 to 90 minutes according to 

 the weight of cabbage used. In bringing the cabbage to the same 

 condition with the pressure cooker the following procedure was 

 necessary: One cup of water was placed in the cooker and brought 

 to boiling. Cabbage was then added, the cover clamped on and 

 the cooker placed over the flame. The valve was left open until 

 dry steam issued, then closed and heating continued until a 

 pressure of 15 lbs. was reached and a temperature of 12 1° C. 

 From the time of adding the cabbage to this point required 3-5 

 minutes. The flame was then regulated to maintain this pressure 

 and temperature for thirteen minutes. At the end of that time 

 the cooker was removed from the flame and allowed to cool until 

 the pressure had dropped to 5 lbs. The valve was then opened, 

 cover removed, and the cabbage drained. The contrasts in cook- 

 ing conditions are summarized as follows (the Ph was determined 

 on the drained-off liquor) : 



Cooking conditions. 



Pressure Cooker. Open Kettle. 



Time of cooking 20 minutes in all 45~90 minutes total 



13 minutes at 15 lbs. 

 Temperatures maintained. . . .3-5 minutes at 100-121 0 C. 45-90 min. at ioo° C. 



13 minutes at 121 0 C. 

 2 minutes at 121-100 0 C. 



Reaction: Exp. II and I P H 5.6-5.8 P H 5.6-5.8 



Exp. Ill P H 4.6-4.8 



Contact with atmos. oxygen. .In atmosphere of steam Practically immersed 



throughout cooking in boiling water 



period. throughout cooking 



period. 



Guinea pigs were used as experimental animals throughout the 

 experiments and in all cases the pigs were fed for a preliminary 

 period of at least two weeks on the basal diet plus raw cabbage 

 ad lib. Only those which gained consistently on this diet were 

 selected for the experiment and those which approximated 350 

 gms. so far as possible. For basal diet the LaMer-Sherman 

 combination was selected: 



