Aduke.2019
net.cooks
utzoo!decvax!duke!jds
Tue Apr 13 19:15:26 1982
information wanted
The recent articles on utensils has brought to mind this
long planned but often postponed request. This is a request for
information or, better still, pointers to information.
I am interested in high technology cooking. What advances
in cooking technology have been truly advantageous when compared
to more traditional techniques? I propose three rules for judging
new techniques (or less standard older techniques such as the use of
a wok.) A new technique is view as advantageous when compared to
another technique if it satisfies any one of these three criterion:
1) Better food is produced, i.e. taste, nutrition, texture.
2) Equal quality food is produced at a lower cost where
cost includes time, effort, and energy.
3) A slight decrease in quality is offset by a large cost
savings.
A word of justification is in order for the third rule.
Certain foods are extremely difficult or costly to prepare. Any
technique that makes available food that might not be attempted
otherwise deserves consideration. For example, while some may prefer
the texture of 'pate' produced by a knife over a food processor, the
difference is questionable. There is no question as to the savings.
Similarly, does the high cost of a convection oven really gain you
anything? Most reliable sources seem to say no.
The problem is in finding unbiased information. I have found
that traditional cookbooks don't discuss pasta machines, microwave ovens
or convection ovens. Indeed, most do not even consider the inexpensive
alternatives such as clay cookers, slow cookers, pressure pots or baking
tiles.
And if one turns to cookbooks dealing with a specific technique
or to manufacturer's information, that information is useless. If one
believes the cookbooks for microwave ovens, you can do anything with a
microwave. While such ovens are quite useful for some things, they fail
at other. Yet I have not found a microwave cookbook that was honest
about meat.
Similarly, any pressure cooker cook book will tell you how to
cook broccoli. Yet a pressure cooker will not give the best results.
Green vegetable produce volatile acids that will condense on the lid
of a pot. It will then run back down into the liquid and bleach the
vegetable.
I am often surprised that the directions to my ice cream churn
don't suggest replacing the ice with glowing coals. Perfect for
barbecue!
So what I am asking for is reliable guidance in choosing both
techniques and technologies. Please, unless they illustrate so point,
NO RECIPES!
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