h a l f b a k e r yVeni, vedi, fish velocipede
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Just a few dashes, it burns down into the meat injecting seasoned goodness.
Sodium burns very intensely when it hits water. So you've got your flavoring mixed in with this stuff, you sprinkle it on your steaks or chops and it burns through just enough to permeate the meat with seasoning before burning
out. The hundreds of tiny holes it puts in the meat act to tenderize it as well.
Hey, this seasoning is really hot! Don't use too much or you're burn through the barbecue. No, really. You'll actually burn through the metal of your barbecue.
Of course you could be killed, blinded or maimed so this stuff isn't for pussies.
Saponification
http://en.wikipedia...wiki/Saponification
[bs0u0155, Dec 13 2013]
Please log in.
If you're not logged in,
you can see what this page
looks like, but you will
not be able to add anything.
Destination URL.
E.g., https://www.coffee.com/
Description (displayed with the short name and URL.)
|
| |
Sodium in contact with water makes sodium
hydroxide, so the meat is going to feel a bit soapy
on the tongue. |
|
| |
Are you sure? I'm thinking the only effect on the meat would be heat and flames. |
|
| |
Let me research sodium on meat. Somebody has to have done this before. |
|
| |
Wow, everything on the web about sodium/meat is about salt content. |
|
| |
I'll have to take your word for it about the soap thing. |
|
| |
Yes, fairly. 2Na + 2H2O --> 2NaOH + H2. The H2 is
what goes bang, I believe. |
|
| |
How about if you do it in a chlorine atmosphere? |
|
| |
A high ratio of sodium to potassium in the diet is thought to contribute to heart disease and other health problems. |
|
| |
So I'd suggest adding a bit of potassium to the food too, just for safety. [+] |
|
| |
Bitter. Bitter bitter bitter, bitter. |
|
| |
.... and then you order the Guinness right at the
end, according to the 3rd law of bar staff annoyance. |
|
| |
[MaxwellBuchanan] is correct, because meat has a
high water content, and it is the water that
sodium reacts with. Hydrogen is released, and if
you have a chlorine atmosphere handy, the
hydrogen and the chlorine can explosively react. |
|
| |
However! The sodium hydroxide in the meat, plus
the hydrochloric acid produced by the other
reaction, can get together to make table salt and
water. |
|
| |
But I wouldn't assume that all the molecules of
each will get together, and we should assume the
meat will be at least moderately toxic because of
being highly alkaline in spots, and highly acidic in
other spots. |
|
| |
These insights/comments are what makes this the only social site worth going to on the internets. |
|
| |
Although to be fair, I've never been on any other social sites. |
|
| |
//These insights// That's a bit of a
misoverestimate. |
|
| |
//social site// That's a bit of a misoverestimate. |
|
| |
overcooking is not tenderizing,
still may bun just because it's a funny
misunderstanding of science |
|
| |
No, the cooking, if you could call it that, wouldn't be
due to the heat, it would be do to the fact that
you've penetrated the meat with hundreds of tiny
little holes as the sodium burned through it. |
|
| |
If I recall, the Norwegian delicacy lutefisk is made
by treating fish with lye. So the real application of
this idea would be instant lutefisk powder. |
|
| |
I am not sure if the fish is cooked before the lye, or
if that matters much. |
|
| |
//Norwegian delicacy lutefisk is made by treating fish with lye// |
|
| |
If true, that fact would qualify "Norwegian delicacy" as sort of a non-sequitur. |
|
| |
"Delicacy" in the sense of "delicate" in that it falls
apart easily on handling. |
|
| |