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Your Mom Was Wrong - Culinary Myths Dispelled

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David In Indy:
Boiling greens doesn't ruin their nutritional value, and slightly pink pork won't make you sick.   :D

Who'd have ever thunked it?!  ???


http://food.aol.com/food-myths?icid=200100397x1207253616x1200370692

Katie77:
Well, regardless of health reasons......if I ate pork that was pink, I know I would throw up. Ugh!!

delalluvia:
Good news about the pork thing, but I still don't buy #11.

I've twice tried recipes that instruct you to encrust a meat with salt and then cook it.

It's supposed to turn out juicy and flavorful.

I've ended up with tough pieces of leather that were so salty as to be inedible.

If anyone has tried those recipes and had success, please let me know your secret.

Katie77:
I've seen my mum rub salt into the fat around the pork before she cooks it. Not a thick layer of salt, she just rubs a light coating on it. And the reason she does it is so the fat turns into nice crunchy crackling.

Turning up the heat ten minutes before getting it out of the oven, also helps to make it crunchy, the same applies for your baked potatoes.

But I would assume if meat is tough, no amount of salt is going to make it tender.

delalluvia:

--- Quote from: Katie77 on August 10, 2008, 10:01:25 pm ---I've seen my mum rub salt into the fat around the pork before she cooks it. Not a thick layer of salt, she just rubs a light coating on it. And the reason she does it is so the fat turns into nice crunchy crackling.

Turning up the heat ten minutes before getting it out of the oven, also helps to make it crunchy, the same applies for your baked potatoes.

But I would assume if meat is tough, no amount of salt is going to make it tender.

--- End quote ---

Or if it's a cut of meat that doesn't have a rind of fat.  The recipes don't call for just rubbing it into the fat, they advise rubbing it all over the meat.

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