http://www.ces.ncsu.edu/depts/poulsci/tech_manuals/gravity_determination.html
Who knew eggs were so complex? LOL.
Salt? A few thousand pounds. I own a plow truck - the stuff is everywhere.
Actually, I tried to reduce my salt holdings this year - but the weather did not cooperate. Only used up #900. Sigh.
The 101 pleats in a chef's hat represent the 101 ways he demonstrated to prepare eggs. ;)
Escoffier has pages and pages in his old book, just on eggs. A friend of mine, retired cardiologist, raises chickens and thinks eggs are one of the great foods.
I have to agree. I even had one as a project in an early structural engineering class. Mine did survive the drop with help from paper and plastic straws and elmers glue. ;)
/johnny
Rich man.
That will preserve several tons of meat, and vegetables (hope you like kraut and kimchee).
/johnny
” Salt? A few thousand pounds. I own a plow truck - the stuff is everywhere. “
Is it ‘food grade’ salt? (and not Halite or some other salt-like ice-melting variant??)
Is ‘food grade’ salt necessary for the brining->smoking process??
I have ready availability of salt blocks (for livestock) - would this be acceptable (if I can figure a way to grind it up) for brining->smoking and/or salting->drying meat and fish??
Would there be some variation of these techinques for vegetables??
(I’ve just recently become interested in this tried-and-true method for food preservation, and I’m beginning to realize how woefully inadequate is my knowledge on the subject... ;))