SC - Two Questions and Advice

[Philip & Susan Troy]

LrdRas at aol.com wrote:
> 
> I am not saying everyone has forgotten, just that presoaking and parboiling
> before roasting is not done as often as it used to be. My observation was not
> meant to mean that it is not done in the 21st century but merely that it is
> unusual to hear of it being done.

Part of this may be due to the fact that meats are being processed with
less salt, since refrigeration is sort of assumed, and that some
Virginia hams, and others which used to require soaking, scouring, and
parboiling, are now being sold fully cooked, so all that is really
needed is reheating in many cases.

The fact is, though, that if not soaked and parboiled properly, the
older-style hams are almost impossibly salty for any kind of serious
eating (i.e. except in very small amounts with other foods), and unless
properly cooked, have a lot of rather tough connective tissue that leads
to waste of a rather expensive product.

And besides, how are you supposed to make pea soup?

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com