Abacus Techniques for your Kitchen   


  Cooking with Soroban

ABACUS: MYSTERY OF THE BEAD
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Quite some time ago there was a thread "Cooking with Soroban" in the Soroban/Abacus Newsgroup.  Here's what resulted. ***Don't miss the link to 'Fine Dining' at the bottom of the page.***


At 10:19 am 11/14/2004, Totton Heffelfinger wrote:

Last night for dinner I oven roasted a 3.95 lb chicken in our clay baker. I put one whole onion in the cavity of the bird, placed the bird on a bed of sliced mushrooms, seasoned the chicken well with salt, pepper, dried thyme, savory, covered with the lid and...but.... I digress.

Using my trusty kitchen model soroban and Kojima's method for solving problems of multiplication, I calculated 3.95 lbs @ 25 minutes a pound (unstuffed bird) = 98.75 minutes on rods CDEF.

(u= unit rod)

u_____u_____u____
A B C D E F G H I
    9 8.7 5



Then I subtracted 60 minutes from 98.75 as many times as I could to end up with hours and minutes. This left me with 1 hour on rod A and 38.75 minutes on CDEF.

u_____u_____u____
A B C D E F G H I
1   3 8.7 5


I pre-heated the oven to 400F. and at 5.40pm I was ready to put the chicken in the oven. Once again with my trusty kitchen soroban in hand, I rounded up 38.75 minutes to 39 minutes on rods CD and placed the time (5:40pm) on rods GHI.

u_____u_____u____
A B C D E F G H I
1   3 9     5:4 0



Then I added 1 hour (from rod A) and 39 minutes (from rods CD) to 5:40 = 6.79 on rods GHI

u_____u_____u____
A B C D E F G H I
            6:7 9



Since one hour has 60 minutes, I subtracted 60 minutes from 79 on HI and added one more hour to rod G leaving 7.19 on rods GHI. With this last calculation I knew that at 7:19pm the chicken would be ready.

u_____u_____u____
A B C D E F G H I
            7:1 9



At 7:19pm I took the *clay baker* out of the oven and removed the lid. Perfect! The chicken had a golden crispy skin and was beautifully done. (Photo Here)

I carefully put away my trusty kitchen model soroban for another time.

Totton

Toronto, Ontario

P.S. Along with the cooked mushrooms there was about one cup of golden liquid left in the bottom of the *clay baker*. We poured it into a sauce bowl, skimmed off any fat and served that with the chicken and mushrooms on steamed rice. Steamed broccoli on the side.

P.P.S. Hey? Where's this group headed anyway? <:)

 

 

CORRESPONDENCE


At 11:18 AM 11/14/2004, Gary Flom wrote:

"Tottons' Guide To Fine Dining By Abacus"
Release Date : 3.5*2 April, 5*(4*[5*4*5]+1) .
Bead Publishing Co.

This will "complement" all your cooking needs.

Don't miss this outstanding "addition".

:) Gary

Atlanta, Ga


 

 

 

 

 

 

At 12:19 AM 11/16/2004, Torsten Reincke wrote:

Hi Gary,

Thanks so much for this valuable hint, Gary! I went to
Amazon.com and searched for this book and ... hey ... it is
already listed! Why didn't Totton tell us???

Unfortunately my computer broke down after this, so I don't
have the link any longer and was too lazy to look it up again.
But I saved a screenshot of the front cover of Totton's book.

Have a look here :

===>  Link to 'Fine Dining by Abacus'  <===

Quite cool! I will try to order it as soon as I get the time.

Please Totton: will there be an enhanced edition with more
meals some day???

Torsten :-)

Kiel, Germany

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