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FareShare Cooking Educational Segment

FareShare Cooking Educational Segment — a community recipe on Potlikkr.

Ingredients

• 2.0 lb Eggplant
• 0.75 tsp Salt
• 3.0 tbsp Flour
• 0.5 cup Fine Dry Bread Crumbs

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Method (preview)

1. 1

   Recently a TV cook explained that it doesn't matter how high you turn up the heat under a pot of water it will never get hotter than the boiling point therefore, it makes no sense to cook vegetables with the heat turned to maximum so the water bubbles furiously. Your food will cook just as fast at a simmer so once your veggies are heated to the point where the water continues to boil you may as well conserve your fuel and lower the heat to the point where the water is just boiling.

2. 2

   It is easy to see when water reaches the boiling point but just how hot IS that? This is where we delve into the realm of basic physics (now don't you wish you had paid more attention in school). At sea level the boiling point is 212 degrees Fahrenheit or 100 degrees Celsius/Centigrade. Air pressure is an important factor and at 1000 feet (305 meters) ABOVE sea level the boiling point lowers to 210F (99C) so boiling water is cooler by 2F (1C) for every 1000 feet (305 meters) in altitude above sea level. This is why it takes longer to boil an egg when you're camping in the mountains than it does when you are camping on the beach at the ocean. Of course the reverse happens if you are camping in Death Valley which is below sea level which brings us to another interesting point - using a pressure cooker. A pressure cooker traps the steam that rises from the boiling water, thereby increasing the pressure on the water which raises the boiling point. A maximum temperature of 250F (120C) can be obtained in this manner. You can get the same result by doing your cooking in an open pot about 19,000 feet or 5,800 meters BELOW sea level (not tried by me <G>).