Things you often Wonder

[Chindie]

13 minutes ago, T-Dog said:

I did not know that. So is it moisture that makes meat go off? Very interesting this.

Sort of.

Meat goes off through a few avenues, the main ones being bacteria, mould and oxidation. Bacteria need moisture to survive, without that the vast majority will die or be unable to infect the meat. Mould is similar, though iirc they are able to survive in much drier environments, though again in a completely dry environment they'll struggle to take. Oxidation is a chemical process that you can't truly halt, but again with a dried meat it's greatly slowed.

Historically meat was salted to dry it but salt also alters the chemical makeup of the meat in a manner that also makes it harder for bacteria and mould to survive. Other types of preservation work similarly, pickling, spicing in some respects, etc.

Nothing lasts forever of course but in theory you can keep a lot of dried meats for very long times, especially if you keep it in optimal conditions, and all that would realistically happen would it would slowly, potentially very slowly, lose it's quality. Realistically it would eventually go off, it'll eventually gain enough moisture from the air or have things like fats go rancid, or (much less likely) it desiccates entirely.

[villa4europe]

@tonyh29 might know the answer to this

why have they not done apple coke yet?

[tonyh29]

25 minutes ago, villa4europe said:

@tonyh29 might know the answer to this

why have they not done apple coke yet?

ha funny you mention this .. I did a quote yesterday on some new flavours for Pepsi Max  (sadly I'm not at liberty to reveal those flavours , its not James Bond stuff but I have to be careful disclosing potentially sensitive stuff ... someone (not me  ) leaked info once and a competitor beat my client to launch )

but I said to the client in our discussions,  I've mixed Pepsi Max with Apple before and its the nuts and you should look into it  

 

that said , I think Coke did launch an apple flavour  back in 2018 but only in Japan 

[T-Dog]

I'm sure there's been Apple flavoured Coke in the UK before, didn't they have a little phase of releasing loads of  'quirky' flavours around a World Cup or something? 

[jim]

Where @Demitri_C has gone

[sidcow]

4 minutes ago, jim said:

Where @Demitri_C has gone

VT is a poorer place without him though grammatically more correct 

[Xela]

3 hours ago, jim said:

Where @Demitri_C has gone

Looks like he's transferred to another forum. For FFP reasons I guess. Or PFF as Dem would say  

[mottaloo]

1 hour ago, Xela said:

Looks like he's transferred to another forum. For FFP reasons I guess. Or PFF as Dem would say  

Am sure I've seen him on H&V recently. 

[villa4europe]

On 12/04/2024 at 00:28, T-Dog said:

I'm sure there's been Apple flavoured Coke in the UK before, didn't they have a little phase of releasing loads of  'quirky' flavours around a World Cup or something? 

I can't remember it, never seen it on like the fancy machines they have in burger king or 5 guys either 

[sidcow]

56 minutes ago, mottaloo said:

Am sure I've seen him on H&V recently. 

 

[sidcow]

Why do so many football managers take a drink when their team scores? Seems like some kind of reflex reaction, so many of them do it. 

Fantastic, we've scored. I'm gonna open this bottle and take a swig.

Except Thomas Frank who just increases the ferocity of his chewing. 

[Xann]

What could possibly go wrong?

https://throwflame.com/product-category/flamethrowers/

[sidcow]

6 hours ago, Xann said:

What could possibly go wrong?

https://throwflame.com/product-category/flamethrowers/

No issues. Just throw it some poisoned meat to neutralise it. 

[chrisp65]

With petrol at £1.46 a litre, that’s strictly a Christmas present level purchase, not exactly an impulse buy.

[T-Dog]

If something needs to be cooked at 200c for 20 minutes, does it cook through the same at a lower temp over a longer time? Likewise, a higher temp, at a shorter time? 

And if you cooked it for ten minutes, at correct temp, let it cool to room temp, and then cooked at 200c again for another ten minutes, would it be cooked right?

In other news, I'm not sure I should have eating those Crispy Pancakes earlier.

[Davkaus]

A slow cooker would change your life @T-Dog

I reckon if you cooked something that should take 20 minutes for ten minutes, cool it and cook it again for ten, it'll be significantly overcooked and dried out due to how much it'd cook from the residual heat while cooking

[Mandy Lifeboats]

8 minutes ago, T-Dog said:

If something needs to be cooked at 200c for 20 minutes, does it cook through the same at a lower temp over a longer time? Likewise, a higher temp, at a shorter time? 

And if you cooked it for ten minutes, at correct temp, let it cool to room temp, and then cooked at 200c again for another ten minutes, would it be cooked right?

Meat cooked at a lower temperature for a longer time is exactly what a "slow cooker" does.  Light bulb heat but for 8 hours. 

But there will be a lower limit where the temperature is insufficient to cook.  

[T-Dog]

4 minutes ago, Davkaus said:

A slow cooker would change your life @T-Dog

I reckon if you cooked something that should take 20 minutes for ten minutes, cool it and cook it again for ten, it'll be significantly overcooked and dried out due to how much it'd cook from the residual heat while cooking

I've got a Slow Cooker but very unfortunate memories of an ex girlfriend who would make 5 different stews a week, all of which tasted the same but with different meat in them. Lovely in winter, a bit of a a bum deal in the height of the summer.

11 minutes ago, Mandy Lifeboats said:

Meat cooked at a lower temperature for a longer time is exactly what a "slow cooker" does.  Light bulb heat but for 8 hours. 

But there will be a lower limit where the temperature is insufficient to cook.  

What's the science behind it? At what point does it become too low to cook, regardless of time? I've never understood cooking. 

If you got two items, one needs 210c for 20 minutes and one needs 170c for 20 minutes, how are you supposed to cook them in the same oven? This feels like one of life's biggest problems that's never been resolved.

[Davkaus]

You can safely cook most meats from as low as about 60 degrees. In theory you could cook them even lower, but 60ish is the safe minimum to kill common pathogens  according to some science bitches at the WHO.

14 minutes ago, T-Dog said:

 

If you got two items, one needs 210c for 20 minutes and one needs 170c for 20 minutes, how are you supposed to cook them in the same oven? This feels like one of life's biggest problems that's never been resolved.

Unless you're talking baking, which is much more sensitive to timings and temperatures, it really isn't going to matter too much. Stick the 210 one in for two minutes, stick the one that should need 20 at 170 with 15 minutes to go and keep an eye on it, it'll be alright  

[T-Dog]

6 minutes ago, Davkaus said:

You can safely cook most meats from as low as about 60 degrees. In theory you could cook them even lower, but 60ish is the safe minimum to kill common pathogens  according to some science bitches at the WHO.

Unless you're talking baking, which is much more sensitive to timings and temperatures, it really isn't going to matter too much. Stick the 210 one in for two minutes, stick the one that should need 20 at 170 with 15 minutes to go and keep an eye on it, it'll be alright  

There should be an algorithm for this kind of thing, it's so complicated. Might just start eating soup and bread for each meal.

Thanks man.