Cooking For Engineers

[werty]

You have to toss out many things to get the truth .
So i use a short cut !
Look for stuff thats in all the recipes , thats the
minimum ! But it's also the maximum !
Dont confuse . You can experiment next time .

If i forget the fundamental engredients ,
i use this short cut .
Carmelized onions are NOT cooked for 10 hours
as this one guy said ...

So i compared all the recipes and found
you could make it in an hour .
But some recipes commited the cardinal sin .
They combined the flour at a point where there
was too much moisture , thus the flour is boiled ( held below
210 F for the full cook time )

You can't boil Gen Purpose Flour . Sphageti is boiled
but it was precooked !
Instant flour is cooked , so you can add it to cooking foods
that have moisture and get great flavor .

This is a tip off , if you read a recipe that adds
flour to very moist food , the flour will taste bad .
and its too late to fix it .

This is a problem with Meat pies et al .
You MUST cook separate and then cook together .
Difficult ! Theres no short cut .


BTW

SS and Alum' form an oxide quickly . But it is porous
and absorbs junk . I don't use Aluminum .
A very expensive SS pan IS passivated , it wont
brown under any conditions .
But you wont die from eating out of a burned SS pan .


I use C' Tomato soup for T' paste . T' soup has as
it basic engredients :
Tom'
Fully cooked Flour .
salt , sugar .
The flour is the Star , the Tomato is the Co-Star
The acid from Tom' is absorbed by the cooked Flour and
improves the flavor by "Reducing" the Acid .
Chemists use the word Reduce to mean nuetralize
an acid . But salts can also nuetralize acids , but slower .
Salts here act as a stabilizer/buffer .
They can prevent big jumps in acid or alkaline .
I hate the word Reduce , its purposely ambigous .

I say salt/alkalize an acid , and salt/Acidify and alkaline .
If you move the acid ( Or an alk') to nuetral pH 7 ,
you create a salt .
it , if you keep going past pH 7 , you alkalize it .
reverse for Alkaline .
But as you aproach 7 , it changes so slowly that
it makes little diff' , cause it's wildly NON-LINEAR .

You can drink Lye pH 8 , it will just make you uncomfortable for a while .
You cant drink pH 10 . Laundry soap ( powder type is 10 )
You can add pH 10 to food , it drops quickly for the
dilution with food .
pH 10 to 11 is most convenient to "work" with .
But no need for a Hydrogen probe , just use a clever
method of diluting and then tasting a VERY dilute
mix then back tracking ..

Also ... Sugar is Sucrose ( a blend of glucose and fructose)
It has been scientifically documented to contain nothing
harmful except it can make you fat .
Your body runs on 99% carbohydrate . the C' is converted
to glucose .
It will amase you how much glucose is consumed by
your brain uh ...er.... My brain .
Your muscles can take less and do far more !
Muscles can use lactate ( heart especially ) as food
( ATP) .
Lactate forms excess when you workout too
hard and get muscle pain . But it is NOT the cause
of the pain ! It is a normal reaction .
It can produce ATP when you cant get enough oxygen .
But it does so very slowly . So best slow down and get
back into the aerobic mode .
There may be a flavor in Lactate ( aka lactic acid )
Food grade Lactate is a closely held secret flavor ...

[cynicalb]

wow...take a breath...I hope you have your ADD under control

[tolookah]

[SirSpice]

Isn't flour a flavor reducer?

[watt]

and most of your chemistry is wrong, I mean completely wrong, stick to engineering

if you want the answers, then let us know