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Old 08-12-2019, 12:56 PM   #21
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Originally Posted by larry_stewart View Post
Ive heard that too. Apparently with that there is a physical explanation for it.
both that boiling water freezes faster than cold water, and that cold water boils faster than starting with hot water are myths. They are both extrapolations of an actual physical property of energy transfer to draw erroneous conclusions. When a temperature differential between two substances occurs. the greater the difference, the faster energy transfers until both substances are of equal temperature.. But, as the two differential temperature get closer together, the energy transfer slows. I guess that some people either don't know basic physics and thermodynamics, or that they think there is some kind momentum going on.

Anther food myth that creates problem is with cooking dried beans. Though it is true that adding acidic ingredients to the beans before they are fully cooked with make them hard, and not allow them to soften, this is because the acid reacts with the proteins in the legume, causing it to cramp up and act as a barrier to water absorption. But salt does not stop the beans from absorbing water, and both seasons the beans as they cook, but also firms just the skin, keeping the cooked beans from exploding, so to speak. They maintain their correct shape, while becoming soft and highly edible when cooked in salted water.

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Old 08-12-2019, 01:06 PM   #22
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About the trichinosis and por, trichinosis is caused by a parasitic worm that is common is soil. The reason that pork is safe now is that the pork industry was forced by law to clean up its act. The pigs are raised in a clean, usually elevated environment, and kept cool with water spray. The aren't allowed to roll in the dust and mud to dislodge tick, and biting bugs, so they aren't exposed to the parasite. But feral hogs, or pigs raised in dirty pens can still be filled with it. So be careful when you purchase your pork. Especially, if you consume wild hog, it must be cooked well done. Pork from the grocery stores can be cooked to an internal temp of 145' F.

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Old 08-12-2019, 01:12 PM   #23
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Excellent point about wild hogs and trichinosis. It can also still be gotten from eating bear that isn't cooked enough and I'm sure there are some other wild animals that really should be cooked long enough to kill any possible trichina.
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Old 08-12-2019, 01:30 PM   #24
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What I've read suggests trichina are killed off at 137ºF. Call it 140ºF to be safe.
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Old 08-12-2019, 03:34 PM   #25
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Myth: You can make great cheese fondue or (fill in the blank) with canned soup as a base

Fact: Canned soup has a slightly scorched, too salty, processed taste that ruins otherwise great ingredients. You're not fooling anyone - we can taste it ;)
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Old 08-12-2019, 03:59 PM   #26
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Originally Posted by Janet H View Post
Myth: You can make great cheese fondue or (fill in the blank) with canned soup as a base

Fact: Canned soup has a slightly scorched, too salty, processed taste that ruins otherwise great ingredients. You're not fooling anyone - we can taste it ;)
I think it must fool some people or wouldn't they notice when they make something with it?
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Old 08-12-2019, 04:04 PM   #27
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Quote:
Originally Posted by Janet H View Post
Myth: You can make great cheese fondue or (fill in the blank) with canned soup as a base

Fact: Canned soup has a slightly scorched, too salty, processed taste that ruins otherwise great ingredients. You're not fooling anyone - we can taste it ;)
You just haven't tried MY canned cream of tomato soup...
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Old 08-12-2019, 05:04 PM   #28
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I think it must fool some people or wouldn't they notice when they make something with it?
I think some people don't know what it tastes like without it, or they have some nostalgic memories about it that bring enjoyment.
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Old 08-12-2019, 05:15 PM   #29
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I think some people don't know what it tastes like without it, or they have some nostalgic memories about it that bring enjoyment.
I hadn't considered that. Seems likely. I do know that not everyone has the same amount of tastebuds, so some people actually taste less.
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Old 08-12-2019, 05:49 PM   #30
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If you grew up with canned soup as a base for recipes and that's all you know, it tastes exactly right.
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