Advertisement

Author Topic: Doing science in the kitchen  (Read 106 times)

0 Members and 2 Guests are viewing this topic.

Offline Reporter

  • Administrator
  • *****
  • Posts: 77131
  • 31-day months: Odds: 1,3,5,7: Even: 8, 10,12.
  • Respect: +478
    • View Profile
Doing science in the kitchen
« on: July 08, 2020, 07:06:46 AM »
Cooking is a very scientific process:

Gotta use the recipe correctly or the mixes just won't turn out right.

Many people don't realize this and so we see lots of unhealthy and untasty stuff:

Handling foods with plain, ungloved hands--sweats and dirt from the hands blend with the foods,
Chopping cooked foods or ready veggies on the same board we have just chopped raw meats on--living bacteria,  etc. on the foods we're eating without further cooking,
Microwaving or warming foods in pots, plates or bowls that still have plastic covers on--chemicals drop from covers to foods,

Etc.



Like this post: 0

Adverstisement

Offline Visualmon

  • Jr. Poster
  • ***
  • Posts: 1930
  • Gender: Male
  • Respect: +32
    • View Profile
Re: Doing science in the kitchen
« Reply #1 on: August 10, 2020, 07:43:50 PM »
I used to try baking blueberry bread for the first time. Turn out okay. I bought correct stuffs to make it, but the oven is pretty outdated so I forgot to check and have it replace with new one. I didn't throw the bread away. I ate some and other halves I feed to the chickens.



Like this post: 0
There's no need for you to hide. I already saw you.

 

Advertisements