Food and Flavor: A Gastronomic Guide to Health and Good Living: Chapter IV

Food and Flavor: A Gastronomic Guide to Health and Good Living, by Henry Theophilus Finck is part of the HackerNoon Books Series. You can jump to any chapter in this book here .Chapter IV : THE SCIENCE OF SAVORY COOKING

 Frisby, and Bryant. They found that when potatoes were peeled, cut into pieces in the usual way, and soaked in cold water before boiling about half the total nitrogen—including about a quarter of the true albuminoids—was lost. When put into cold water and cooked at once, only about a sixth of the total nitrogen—including a twelfth part of the true albuminoids—was lost. When the potatoes were put, at once, into boiling water, the loss was only about half the amount

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