A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales by Anu Inkeri Hopia & Erik Cyrus Fooladi

Author:Anu Inkeri Hopia & Erik Cyrus Fooladi
Language: eng
Format: epub
Publisher: CRC Press
Published: 2019-06-13T23:00:00+00:00

Other cooking methods functioning by the same principle as cooking pits:

– Wood-fired stone ovens—in the case where the embers are removed before the food enters the oven.

– Haybox or straw box where you heat your food to the boil and place it in an insulated box to finish the cooking without further heating. An old version of the slow cooker that saved energy/firewood. Modern versions are available as insulated cooking boxes used to cook or complete cooking without fire. This has been known at least since the 19th century, popular during wartime, and was presented at the 1967 World Exhibition in Paris. Under the name “The Self-Acting Norwegian Cooking Apparatus,” it even won three gold medals. Today we can still find a recipe for “duvet porridge” on the back of porridge rice boxes in Norway, where a pot of porridge of rice and milk/water is brought to the boil and left in a cold oven or wrapped in either newspapers or a duvet to finish by itself over a period of 3–4 hours.

– Making boiled eggs by boiling a certain amount of water, adding the eggs and taking the pot aside until eggs are ready cooked (see the chapter on cooking eggs). ×

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