Author Topic: Your Mom Was Wrong - Culinary Myths Dispelled  (Read 7784 times)

Offline David In Indy

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Your Mom Was Wrong - Culinary Myths Dispelled
« on: August 10, 2008, 03:47:50 pm »
Boiling greens doesn't ruin their nutritional value, and slightly pink pork won't make you sick.   :D

Who'd have ever thunked it?!  ???


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Offline Katie77

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Re: Your Mom Was Wrong - Culinary Myths Dispelled
« Reply #1 on: August 10, 2008, 05:45:57 pm »
Well, regardless of health reasons......if I ate pork that was pink, I know I would throw up. Ugh!!
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Offline delalluvia

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Re: Your Mom Was Wrong - Culinary Myths Dispelled
« Reply #2 on: August 10, 2008, 07:16:59 pm »
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.

Offline Katie77

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Re: Your Mom Was Wrong - Culinary Myths Dispelled
« Reply #3 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.
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Offline delalluvia

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Re: Your Mom Was Wrong - Culinary Myths Dispelled
« Reply #4 on: August 10, 2008, 11:03:04 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.

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.

Offline Lynne

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Re: Your Mom Was Wrong - Culinary Myths Dispelled
« Reply #5 on: August 11, 2008, 02:11:37 am »
The type of salt used might make a difference.  I've had good results with a very coarse Kosher salt with beef tenderloin.  I'm not sure that a finely ground salt would work the same way.  It was my understanding that the salt is supposed to form a barrier to hold the juices in the meat so it wouldn't work if the salt is easily absorbed.
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Re: Your Mom Was Wrong - Culinary Myths Dispelled
« Reply #6 on: August 11, 2008, 07:36:15 am »
The type of salt used might make a difference.  I've had good results with a very coarse Kosher salt with beef tenderloin.  I'm not sure that a finely ground salt would work the same way.  It was my understanding that the salt is supposed to form a barrier to hold the juices in the meat so it wouldn't work if the salt is easily absorbed.

and from what I have seen on cooking shows it is put on VERY thick.

Offline Katie77

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Re: Your Mom Was Wrong - Culinary Myths Dispelled
« Reply #7 on: August 11, 2008, 07:43:25 am »
and from what I have seen on cooking shows it is put on VERY thick.

You watch cooking shows Jess???......
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injest

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Re: Your Mom Was Wrong - Culinary Myths Dispelled
« Reply #8 on: August 11, 2008, 07:45:31 am »
You watch cooking shows Jess???......

sometimes...does that surprise you?

Offline Katie77

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Re: Your Mom Was Wrong - Culinary Myths Dispelled
« Reply #9 on: August 11, 2008, 07:49:20 am »
sometimes...does that surprise you?

Well, yeah, its hard to think of someone who mucks the stables, and gives the cows internals, sitting down watching a cooking show.

Next thing ur gonna tell me is that you wear an apron...... ::)
Being happy doesn't mean everything is perfect.

It means you've decided to see beyond the imperfection