Cooking For Engineers

ERdept · Joined: 24 Apr 2008 Posts: 39 Location: LA

Excellent! I'm just reiterating basic cooking principles. Cooking 101.

http://www.cookthink.com/reference/19/Do_I_need_to_salt_eggplant_before_cooking_it

http://www.chowhound.com/topics/385930

http://homecooking.about.com/od/spices/a/salttips.htm

http://www.shaboomskitchen.com/basics/salt.html

Just stating basic principles. Not telling you how to cook your meals or that there are no foods salted hours or days ahead of time.

People, mole hill are being made into mountains. These are just basic facts I'm stating. Once more. WOW!

SirShazar · Joined: 30 Jul 2007 Posts: 89

Have you ever wondered what life must have been like before salt and sugar were staples in food?

I just can't imagine enjoying food that way.

ERdept · Joined: 24 Apr 2008 Posts: 39 Location: LA

I wonder as well.

I have a deep interest and reverence for food. It not only sustains us, but brings people together. Our common bond. So I do a lot of reading about food in general.

I did read that salt has been a valuable commodity for a long time. At one time, as valuable as gold.

I'm sure that our predecessors found natural sources of salt and sugar, such a honey, as recounted in the bible.

broilerJ · Joined: 30 May 2008 Posts: 2

I broasted chicken when I was 16 y.o. in a restaurant with professional equipment. It's the moistest, best flavored chicken you will consume. I crave it all the time, but can't find it anywhere. The pressure cooker works on the same principal as restaurant quality gear, but the retail pressure cooker is too small and extremely unsafe with oil. Don't do it.

Michael Chu · Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)

markkubis · Posted: Sat Jun 07, 2008 10:24 pm Post subject:

If you want to pressure fry then buy a home pressure fryer from either Fagor or Magefesa. A pressure fryer operates at a lower pressure than a normal pressure cooker and has additional safety features. I wouldn't take any risks using a normal pressure cooker with hot oil under pressure just for the sake of some fried chicken.

SirShazar · Joined: 30 Jul 2007 Posts: 89

http://missvickie.com/howto/fry/fryerlook.html#Fagor

Here are the Fagor or Magefesa pressure fryers if anyone was interested. I'm still thinking it's not worth the risk.

cbread · Joined: 05 Jan 2009 Posts: 7

... An interesting article on salting

http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks

Salting has become less simple of late. I had always believed just what has been noted - not to salt too early. But various things have moved me to the other side of the discussion. I wonder now, whether the question isn't when is it too late to do a good job.