Aucbvax.6745
net.cooks
utzoo!decvax!ucbvax!upstill
Wed Apr 14 08:16:55 1982
High Tech Cooking
The most "advanced" items in my kitchen are 1) a pressure cooker,
2) a food processor, 3) a fancy centrifugal juicer, and 4) a pasta
machine.
I am a sworn believer in pressure cookers, but not for cooking
vegetables (brocolli would probably be cooked before the pot came up
to pressure). It is a lifesaver for people who, like me, simply
cannot think about a meal more than three hours before eating it. I
am referring to dried beans. The alternatives are 1) soak the beans
overnight then boil for 2-4 hour the next day, and 2) dump the beans
in the pressure cooker with water, cook under pressure for 20-45 minutes.
Usually by the time the beans are cooked I have everything else ready
for them.
There's been too much said already about processors. I finally bought
one after years of indecision. They do one thing perfectly: cream butter
and sugar together for cookies and the like. You can have chocolate chip
cookies ready to bake before the oven is warmed up, often.
I only mention the juicer because it does make possible foods I could
never have fixed before (carrot juice???), even though I hardly ever use
it. The old rotary orange juicer gets a lot more use.
I bought a pasta machine, in spite of my prejudice against one-use
gadgets, because I like luxury. Try once wrestling a stiff pasta dough
into a form thin enough for noodles (let me tell you: gluten fights back)
and you will either buy your pasta out forevermore or buy a machine. I
feel the product is indistinguishable from hand-rolled pasta, and the
machine takes on all three of the principle tasks, kneading, rolling and
cutting. Besides, the son of a bitch is as tough as nails; I expect it
to outlast me.
Steve
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