Author Topic: Doing science in the kitchen  (Read 289 times)

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Offline Reporter

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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,


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Offline Visualmon

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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 I bought correct stuffs to make it, but the oven is pretty outdated so I forgot to check and have it replace with new one.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.

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