"Vox Humana" wrote in message
...
Here is a discussion of nutrient loss in cooking from "Cookwise" by
Shirley
Corriier, P 353-356.
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The unexpected stability of nutrients



When cooking in water, you also have the ability to minimize or control
how
much flavor is extracted from a food. For example, if you want to extract
flavor, as in stock making or sauce making, you can put the food into cold
water, bring the temperature up slowly, and simmer for a long time. If
you
have ever tasted the onions or celery left after straining stock, you know
they are almost devoid of flavor.



Yes, I have noticed that when making soup stock. I have tried a carrot that
gave up its life to chicken broth and they don't taste very good. The broth
however is excellent! Someday this cold season, I will have time to make
some chicken broth, too!

Dawn