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Shortening versus Butter in Homemade Biscuits
On Mon 03 Aug 2009 05:08:21p, sf told us...
> On Mon, 03 Aug 2009 19:35:46 +0100, Doug Weller > > wrote: > >>You're living in the past. That was true when I first came here in 1970, >>but today London is one of the food capitals of the world. > > I concur, having been there just a couple of years ago. The influence and conditions that the UK sufferened during and after WWII was the downfall of previous good food. It took many years afterwards for it to recover to the point it is at today. My grandparents took numerous trips to the UK in the 1920s and 1930s and thougt the food was wonderful then. As a well known example, look at the menus for 1st class meals on the Titanic. -- Wayne Boatwright ------------------------------------------------------------------------ The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. Vince Staten |
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Shortening versus Butter in Homemade Biscuits
On Mon, 3 Aug 2009 15:27:22 -0400, Felice wrote:
>> On Fri, 31 Jul 2009 14:44:24 GMT, in rec.food.cooking, brooklyn1 wrote: > >>>Eating in the UK... Ahahahahahahahahahahaha. . . . it's pronounced OooKy >>>for >>>a reason. > > Sounds like someone who hasn't dined in the UK since his porridge days. > > Felice and who the **** pronounces UK 'oooky'? aside from illiterate slobs, i mean. your pal, blake |
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Shortening versus Butter in Homemade Biscuits
Reading from news:rec.food.cooking,
Wayne Boatwright > posted: > I really love homemade butter and buttermilk. My dad's parents usually > kept three milk cows and my grandmother churned the butter also yielded the > buttermilk. I've never had butter made from raw milk/cream, but I have made butter from store-bought whipping cream. It tastes exactly like store-bought stick butter, yet still satisfying to make on my own once in a while. Damaeus |
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Shortening versus Butter in Homemade Biscuits
Reading from news:rec.food.cooking,
Nancy2 > posted: > > > and fresh buttermilk. +AKA-OTOH, if you drive out into the country where there > > > are small farms that keep a few cows, they may make small quantities for > > > themselves and might be wiling to part with some. +AKA-Is there any Amish > > > country within your driving distance? > > > > Probably not. +AKA-BUT this ties in with my growing desire to > > experience milk that is more like nature intended! > > Unpasteurized milk? Let me know how the treatment for leptospirosis, > salmonella or tuberculosis works out..... That might come about if you drank milk from commercially-"cared for" cows, but I think free-range, grass-eating cows that are not eating other cows would make "cleaner" milk. I'm 39 and I haven't had fresh, raw milk since I was a kid at my grandmother's house, Even then, while at home in the city in the mid-70s, we either got milk from "the milk man" who delivered it, or we got it from the grocery store. And my uncle had a farm (E I E I O) and on his farm he had some cows. Even as a kid, I thought it was nasty to drink milk from a cow I could actually see. I looked inside the jug and didn't see a pure white milk, but a darker-colored milk with streams of cream in it. Still, while the thought of drinking it was nasty, I did find that it actually did taste better. Damaeus |
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Shortening versus Butter in Homemade Biscuits
Reading from news:rec.food.cooking,
dsi1 > posted: > Bobo Bonobo+AK4- wrote: > > On Jul 27, 2:13 am, dsi1 > wrote: > >> Damaeus wrote: > >>> What is your experience with using butter versus shortening? So far, I'm > >>> not impressed with shortening, but I may have to blame the buttermilk if > >>> using butter in the next go-around results in the same type of experience. > >> I was not aware that folks made biscuits with butter. You could try but > >> it would be important to not let the the butter melt when mixing with > >> the flour. This pretty much means that you'll have to keep everything > >> cool if can't keep the room below the melting point of butter. It's a > >> novel idea though - I guess it's the way kids do things these days. :-) > > > > We quit putting lead in paint too. Go figure. > > Lead in paint is dangerous. Shortening in biscuits is not, even though > you believe it to be. Go figure. :-) Butter melts at body temperature. Shortening does not. Go figure. Damaeus |
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Shortening versus Butter in Homemade Biscuits
Reading from news:rec.food.cooking,
John Kuthe > posted: > Science is cool! > > My 2nd grade girlfriend became a scientist, a PHd in biochemistry! On > her webpage she has a comment about when all other experiments fail, > boil water: works every time! For shits and giggles, I put a candy thermometer on the side of my pot when I was boiling water for potatoes. I was actually amazed to find that I could not get the temperature of the water beyond about 214 degrees farenheit, even with the burner on high. Contrast that with canola oil, which I've had as high as 400. I never knew until then that water can apparently not be heated to a temperature higher than 214, at least not on a stovetop. Maybe it can be done in a lab under special conditions. Damaeus |
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Shortening versus Butter in Homemade Biscuits
"Damaeus" > wrote in message > For shits and giggles, I put a candy thermometer on the side of my pot > when I was boiling water for potatoes. I was actually amazed to find that > I could not get the temperature of the water beyond about 214 degrees > farenheit, even with the burner on high. Contrast that with canola oil, > which I've had as high as 400. I never knew until then that water can > apparently not be heated to a temperature higher than 214, at least not on > a stovetop. Maybe it can be done in a lab under special conditions. > > Damaeus Your thermometer is off by 2 degrees. You cannot get water above 212 at sea level unless you put it under pressure. At 125 psi, you can heat water to about 335 degrees, as an example. How was you nap during freshman General Science class? |
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Shortening versus Butter in Homemade Biscuits
Damaeus wrote:
> > For shits and giggles, I put a candy thermometer on the side of my pot > when I was boiling water for potatoes. I was actually amazed to find that > I could not get the temperature of the water beyond about 214 degrees > farenheit, even with the burner on high. Contrast that with canola oil, > which I've had as high as 400. I never knew until then that water can > apparently not be heated to a temperature higher than 214, at least not on > a stovetop. Maybe it can be done in a lab under special conditions. The special conditions are pressure. That's why a pressure cooker can reach a temperature above 212F. When water is heated, it boils, and this boiling holds the temperature at the boiling point. If you pour more energy in, it just boils faster. The canola oil will not boil. If you get it hot enough, it cracks (molecules become shorter), fumes, and shortly thereafter self-ignites. At this point, you grab that open box of baking soda and dump it in to snuff out the flames. |
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Shortening versus Butter in Homemade Biscuits
Mark Thorson wrote:
> > The canola oil will not boil. If you get it hot > enough, it cracks (molecules become shorter), > fumes, and shortly thereafter self-ignites. > At this point, you grab that open box of baking > soda and dump it in to snuff out the flames. Current theory is NOT to use baking soda since it may cause the oil to bubble up and splash out of the pot and carry the flames elsewhere. You should either cover the pot with a lid or if it's a skillet, (this sounded weird to me) with a very wet dish towel. Can you tell I have just lived through a school's Fire Prevention Month? gloria p |
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Shortening versus Butter in Homemade Biscuits
Gloria P wrote:
> > Mark Thorson wrote: > > > > > The canola oil will not boil. If you get it hot > > enough, it cracks (molecules become shorter), > > fumes, and shortly thereafter self-ignites. > > At this point, you grab that open box of baking > > soda and dump it in to snuff out the flames. > > Current theory is NOT to use baking soda since it may cause the > oil to bubble up and splash out of the pot and carry the flames > elsewhere. I've only used it one, and it worked great. It fizzed a lot, but did not splash. I think any recommendation against not using may be assuming a worst case, like a very full pot of hot oil. I always deep-fry in rather shallow oil, an inch or less. If the pot is the proper size, that isn't going to splash outside the pot. I'm suspicious this "advice" is coming from the legal department of a baking soda manufacturer. They don't necessarily have the interests of the consumer in mind. > You should either cover the pot with a lid or if it's a skillet, > (this sounded weird to me) with a very wet dish towel. Unless you always have a very wet dish towel in the kitchen, there won't be time to wet one during an oil fire. |
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Shortening versus Butter in Homemade Biscuits
In article >,
Damaeus > wrote: > For shits and giggles, I put a candy thermometer on the side of my pot > when I was boiling water for potatoes. I was actually amazed to find that > I could not get the temperature of the water beyond about 214 degrees > farenheit, even with the burner on high. Contrast that with canola oil, > which I've had as high as 400. I never knew until then that water can > apparently not be heated to a temperature higher than 214, at least not on > a stovetop. Maybe it can be done in a lab under special conditions. That's an important kitchen fact, although many people here have a way around it. It's called a "pressure cooker". Many people here have the opposite problem, that their recipes call for boiling temperatures, but their boiling temperature is much lower due to high altitude. They generally have to increase cooking time. Sometimes they have to alter the ingredient mix also. -- Dan Abel Petaluma, California USA |
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Shortening versus Butter in Homemade Biscuits
In article >,
Damaeus > wrote: > Reading from news:rec.food.cooking, > dsi1 > posted: > > > Bobo Bonobo® wrote: > > > On Jul 27, 2:13 am, dsi1 > wrote: > > >> Damaeus wrote: > > >>> What is your experience with using butter versus shortening? So far, > > >>> I'm > > >>> not impressed with shortening, but I may have to blame the buttermilk > > >>> if > > >>> using butter in the next go-around results in the same type of > > >>> experience. > > >> I was not aware that folks made biscuits with butter. You could try but > > >> it would be important to not let the the butter melt when mixing with > > >> the flour. This pretty much means that you'll have to keep everything > > >> cool if can't keep the room below the melting point of butter. It's a > > >> novel idea though - I guess it's the way kids do things these days. :-) > > > > > > We quit putting lead in paint too. Go figure. > > > > Lead in paint is dangerous. Shortening in biscuits is not, even though > > you believe it to be. Go figure. :-) > > Butter melts at body temperature. Shortening does not. Go figure. Body fat doesn't melt at body temperature, either. Good thing, or the term "body flab" would take on a whole new meaning. And it's a good thing that butterfat is a liquid at body temperature. Butterfat comes from milk, which comes out of little tiny holes. Could be pretty painful if it solidified in the mammary glands. :-) God (or Mother Nature, if you prefer) has a purpose for everything. -- Dan Abel Petaluma, California USA |
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Shortening versus Butter in Homemade Biscuits
On 2009-10-24, Ed Pawlowski > wrote:
> How was you nap during freshman General Science class? Probably about the same as yours: http://en.wikipedia.org/wiki/Superheating nb |
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Shortening versus Butter in Homemade Biscuits
Damaeus wrote:
> Reading from news:rec.food.cooking, > John Kuthe > posted: > >> Science is cool! >> >> My 2nd grade girlfriend became a scientist, a PHd in biochemistry! On >> her webpage she has a comment about when all other experiments fail, >> boil water: works every time! > > For shits and giggles, I put a candy thermometer on the side of my pot > when I was boiling water for potatoes. I was actually amazed to find that > I could not get the temperature of the water beyond about 214 degrees > farenheit, even with the burner on high. Contrast that with canola oil, > which I've had as high as 400. I never knew until then that water can > apparently not be heated to a temperature higher than 214, at least not on > a stovetop. Maybe it can be done in a lab under special conditions. > > Damaeus You could get water and other liquids to boil at room temperatures under special conditions. Blood will boil at extreme high altitudes and this is what happens if a deep sea diver surfaces too fast. When a liquid turns into a gas, there is a transfer of heat to the gas. The reason water won't increase in temperature once it reaches it's boiling point is that the water vapor is removing heat from the liquid. Increase the heat and you'll increase the rate at which heat is removed i.e., instead of cooking faster, you're using the energy to evaporate water. Oddly enough, when water changes into a solid, there's a release of heat. My guess is that the temperature of the water/ice will not drop below the freezing point of water until it's completely frozen. That's my assumption although I have not seen this my self. Of course, supercooled liquids are a whole nutter thing. |
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Shortening versus Butter in Homemade Biscuits
dsi1 wrote:
> > You could get water and other liquids to boil at room temperatures under > special conditions. Blood will boil at extreme high altitudes and this > is what happens if a deep sea diver surfaces too fast. No, it's not boiling. The dissolved gases in the blood come out, like opening a bottle of soda. |
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Shortening versus Butter in Homemade Biscuits
Damaeus wrote:
> > > For shits and giggles, I put a candy thermometer on the side of my pot > when I was boiling water for potatoes. I was actually amazed to find that > I could not get the temperature of the water beyond about 214 degrees > farenheit, even with the burner on high. Contrast that with canola oil, > which I've had as high as 400. I never knew until then that water can > apparently not be heated to a temperature higher than 214, at least not on > a stovetop. Maybe it can be done in a lab under special conditions. You should have gone to school You would have learned that water boils at 212F at sea level and that salt increases the boiling point a little. at the boiling point it changes from a liquid to a vapour. |
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Shortening versus Butter in Homemade Biscuits
"notbob" > wrote in message ... > On 2009-10-24, Ed Pawlowski > wrote: > > >> How was you nap during freshman General Science class? > > Probably about the same as yours: > > http://en.wikipedia.org/wiki/Superheating > > nb Sorry but that does not apply. The thermometer is a nucleation point. |
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Shortening versus Butter in Homemade Biscuits
Mark Thorson wrote:
> dsi1 wrote: >> You could get water and other liquids to boil at room temperatures under >> special conditions. Blood will boil at extreme high altitudes and this >> is what happens if a deep sea diver surfaces too fast. > > No, it's not boiling. The dissolved gases in the > blood come out, like opening a bottle of soda. Thanks. You're correct about this. What would be the proper term for this? |
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Shortening versus Butter in Homemade Biscuits
Reading from news:rec.food.cooking,
"Ed Pawlowski" > posted: > > "Damaeus" > wrote in message > > For shits and giggles, I put a candy thermometer on the side of my pot > > when I was boiling water for potatoes. I was actually amazed to find that > > I could not get the temperature of the water beyond about 214 degrees > > farenheit, even with the burner on high. Contrast that with canola oil, > > which I've had as high as 400. I never knew until then that water can > > apparently not be heated to a temperature higher than 214, at least not on > > a stovetop. Maybe it can be done in a lab under special conditions. > > > > Damaeus > > Your thermometer is off by 2 degrees. You cannot get water above 212 at sea > level unless you put it under pressure. At 125 psi, you can heat water to > about 335 degrees, as an example. I'm not at sea level. I'm about 300 feet above sea level, and the water was salted. Salted water has a higher boiling point than unsalted water. > How was you nap during freshman General Science class? That was a long time ago. And I don't recall hearing that water could not be taken to a temperature higher than 212, only that it boils at 212. Damaeus |
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Shortening versus Butter in Homemade Biscuits
Reading from news:rec.food.cooking,
Mark Thorson > posted: > Damaeus wrote: > > > For shits and giggles, I put a candy thermometer on the side of my pot > > when I was boiling water for potatoes. I was actually amazed to find that > > I could not get the temperature of the water beyond about 214 degrees > > farenheit, even with the burner on high. Contrast that with canola oil, > > which I've had as high as 400. I never knew until then that water can > > apparently not be heated to a temperature higher than 214, at least not on > > a stovetop. Maybe it can be done in a lab under special conditions. > > The special conditions are pressure. That's why a pressure cooker can > reach a temperature above 212F. I was thinking about a pressure cooker, but didn't want to make myself more ignorant than necessary on the topic. I've never used a pressure cooker before, but we do have one. > When water is heated, it boils, and this boiling holds the temperature > at the boiling point. If you pour more energy in, it just boils faster. > > The canola oil will not boil. If you get it hot enough, it cracks > (molecules become shorter), fumes, and shortly thereafter self-ignites. > At this point, you grab that open box of baking soda and dump it in to > snuff out the flames. I've never had a fire in the kitchen, despite my probably higher-than-average frequency of deep frying. I've had bacon grease that smoked so much that it looked like it might catch on fire, but it never has. Interestingly, I've also never cut myself with a knife in the kitchen, and I keep them quite sharp. Damaeus |
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Shortening versus Butter in Homemade Biscuits
Reading from news:rec.food.cooking,
Dan Abel > posted: > In article >, > Damaeus > wrote: > > > Butter melts at body temperature. Shortening does not. Go figure. > > Body fat doesn't melt at body temperature, either. Good thing, or the > term "body flab" would take on a whole new meaning. > > And it's a good thing that butterfat is a liquid at body temperature. > Butterfat comes from milk, which comes out of little tiny holes. Could > be pretty painful if it solidified in the mammary glands. > > :-) > > God (or Mother Nature, if you prefer) has a purpose for everything. I know that shortening doesn't literally flow through our veins. It's converted somehow in the intestines, but I couldn't help but visualize butter at body temperature flowing and not clogging arteries, while Crisco shortening being solid at body temperature and being the culprit in clogged arteries. I've heard that combining shortening and high-fructose corn syrup is what both clogs and hardens arteries. That's one of the reasons I wish Coke in the USA was made with sugar instead of corn syrup. Coke in Mexico is made with sugar, after all. What are they trying to do in America? Murder us with corn syrup, exploding Pyrex dishes, and expensive pharmaceuticals? Damaeus |
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Shortening versus Butter in Homemade Biscuits
Reading from news:rec.food.cooking,
Mark Thorson > posted: > I've only used it one, and it worked great. It fizzed a lot, but did > not splash. I think any recommendation against not using may be > assuming a worst case, like a very full pot of hot oil. I always > deep-fry in rather shallow oil, an inch or less. I decided that it's better to have a lot of oil in the pot, even if you're only frying a small handful of something, or individual frozen items. The more hot oil you have the less the temperature will be able to drop when you put cold items into the pan. Damaeus |
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Shortening versus Butter in Homemade Biscuits
Reading from news:rec.food.cooking,
Dave Smith > posted: > Damaeus wrote: > > > For shits and giggles, I put a candy thermometer on the side of my pot > > when I was boiling water for potatoes. I was actually amazed to find that > > I could not get the temperature of the water beyond about 214 degrees > > farenheit, even with the burner on high. Contrast that with canola oil, > > which I've had as high as 400. I never knew until then that water can > > apparently not be heated to a temperature higher than 214, at least not on > > a stovetop. Maybe it can be done in a lab under special conditions. > > You should have gone to school You would have learned that water boils > at 212F at sea level and that salt increases the boiling point a little. > at the boiling point it changes from a liquid to a vapour. Okay, I know that. The only thing I did not know was that you could not get water to exceed its boiling point no matter how hot the fire is under it. And just because I was unaware of that one point does not mean I never attended school. You sure draw some wild conclusions, don't you? Not only did I graduate from high school with an actual diploma, I never even had to repeat any grades or attend summer school. Even when I went through an online career college course (graphic design), I maintained a 4.0 GPA, even through the academic courses: critical thinking, algebra, sociology, psychology, and humanities. Interesting how being unaware of one small point can lead one to believe I'm completely lacking in all forms of education. Damaeus |
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Shortening versus Butter in Homemade Biscuits
"Damaeus" > wrote in message > > That was a long time ago. And I don't recall hearing that water could not > be taken to a temperature higher than 212, only that it boils at 212. > > Damaeus It not just boils, it turns to a vapor and becomes invisible.To clarify further, when you see steam, you are not seeing the vapor but you see the vapor condensing. |
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Shortening versus Butter in Homemade Biscuits
On Sun, 25 Oct 2009 03:49:13 -0500, Damaeus
> wrote: >Reading from news:rec.food.cooking, >"Ed Pawlowski" > posted: > >> >> "Damaeus" > wrote in message >> > For shits and giggles, I put a candy thermometer on the side of my pot >> > when I was boiling water for potatoes. I was actually amazed to find that >> > I could not get the temperature of the water beyond about 214 degrees >> > farenheit, even with the burner on high. Contrast that with canola oil, >> > which I've had as high as 400. I never knew until then that water can >> > apparently not be heated to a temperature higher than 214, at least not on >> > a stovetop. Maybe it can be done in a lab under special conditions. >> > >> > Damaeus >> >> Your thermometer is off by 2 degrees. You cannot get water above 212 at sea >> level unless you put it under pressure. At 125 psi, you can heat water to >> about 335 degrees, as an example. > >I'm not at sea level. I'm about 300 feet above sea level, and the water >was salted. Salted water has a higher boiling point than unsalted water. The boiling point of a gallon of water with a tablespoon of salt added is roughly 0.13 degree F above the BP of pure water. (Salt is added to water during cooking merely for flavor; it does not increase the BP significantly unless scads of salt is used). Above sea level, the BP drops, it doesn't rise. It's far more likely that the thermometer is slightly off (2 degrees is indeed "slightly"). Not at all uncommon. We hand out thermometers to students in freshman chemistry so that they can measure boiling points. The BP of distilled water in our labs has been measured literally thousands of times with laboratory thermometers. Variations of up to 2 degrees C (about 4 F) either way are the rule. And those are nice glass thermometers, filled with red liquid, graduated to the nearest degree and can be estimated to about 0.2 degree.** Best -- Terry **I can't help it, ya punched my teaching button. There can be an enormous difference between the read-ability of any device and its accuracy. With the proper internal electronics, a digital thermometer can be made to display 6 decimal places... we've done it in our labs. But the doggone thing only reads a temperature accurately to about half a degree, from comparison with known standards. Bringing this back to cooking...that's why an oven is best calibrated with one or more thermometers, to find out whether "350 degrees" is actually 320... |
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Shortening versus Butter in Homemade Biscuits
On Sat, 24 Oct 2009 21:33:08 -0400, Dave Smith wrote:
> Damaeus wrote: >> >> >> For shits and giggles, I put a candy thermometer on the side of my pot >> when I was boiling water for potatoes. I was actually amazed to find that >> I could not get the temperature of the water beyond about 214 degrees >> farenheit, even with the burner on high. Contrast that with canola oil, >> which I've had as high as 400. I never knew until then that water can >> apparently not be heated to a temperature higher than 214, at least not on >> a stovetop. Maybe it can be done in a lab under special conditions. > > You should have gone to school You would have learned that water boils > at 212F at sea level and that salt increases the boiling point a little. > at the boiling point it changes from a liquid to a vapour. it suddenly occurs to me that even though we've had many, many discussions on the best way to hard-boil an egg, we still don't know the proper procedure on the moon. your pal, blake |
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Shortening versus Butter in Homemade Biscuits
Damaeus wrote:
>> You should have gone to school You would have learned that water boils >> at 212F at sea level and that salt increases the boiling point a little. >> at the boiling point it changes from a liquid to a vapour. > > Okay, I know that. The only thing I did not know was that you could not > get water to exceed its boiling point no matter how hot the fire is under > it. And just because I was unaware of that one point does not mean I > never attended school. Water is a liquid. Freezing and evaporation are changes of state. Water vapour... steam... can exceed 212F. Ice is the solid form of water. At 32F it changes to a liquid, so ice does not exceed 32F. > You sure draw some wild conclusions, don't you? > Not only did I graduate from high school with an actual diploma, I never > even had to repeat any grades or attend summer school. Frankly, that surprises me. I don't know how someone could have successfully completed a science course without knowing something as basic as the significance of the boiling point. |
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Shortening versus Butter in Homemade Biscuits
blake murphy wrote:
> > it suddenly occurs to me that even though we've had many, many discussions > on the best way to hard-boil an egg, we still don't know the proper > procedure on the moon. A few years ago were were visiting my wife's cousin near Denver. We had been staying in a suite with a kitchenette near Estes Park and my wife had boiled some eggs to eat latter, cooking them with the timing she uses at home. When she cracked on open at her cousin's place the yolk was runny, and her cousin commented on her discovery that eggs take longer to boil when you are a mile above sea level. |
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Shortening versus Butter in Homemade Biscuits
Reading from news:rec.food.cooking,
Dave Smith > posted: > Damaeus wrote: > > > You sure draw some wild conclusions, don't you? > > Not only did I graduate from high school with an actual diploma, I never > > even had to repeat any grades or attend summer school. > > Frankly, that surprises me. I don't know how someone could have > successfully completed a science course without knowing something as > basic as the significance of the boiling point. Again, I know what the boiling point is, and what happens at water's boiling point. I was simply unaware that you could not get the water, itself, to exceed its boiling point and simply vaporize more quickly, even to the point of sizzling away as if you had poured water on red-hot iron. Damaeus |
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Shortening versus Butter in Homemade Biscuits
On 2009-10-25, Ed Pawlowski > wrote:
> Sorry but that does not apply. The thermometer is a nucleation point. So, yer saying if a thermometer was not inserted, the water didn't actually exceed 212 deg F? C'mon, Ed. nb |
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Shortening versus Butter in Homemade Biscuits
In article >,
Damaeus > wrote: > I know that shortening doesn't literally flow through our veins. It's > converted somehow in the intestines, but I couldn't help but visualize > butter at body temperature flowing and not clogging arteries, while Crisco > shortening being solid at body temperature and being the culprit in > clogged arteries. I believe that fatty stuff travels through our blood system as cholesterol. I'm not too sure about how that works, though. > I've heard that combining shortening and high-fructose > corn syrup is what both clogs and hardens arteries. I've never heard that. You wouldn't happen to have more details, would you? I've always heard that throwing salt over your shoulder does something, but I don't remember what. I don't do it anyway. I think people would just laugh at me. > That's one of the > reasons I wish Coke in the USA was made with sugar instead of corn syrup. > Coke in Mexico is made with sugar, after all. What are they trying to do > in America? It's pretty simple. It's spelled $$$$$$. The people who make sugar in the US want to make lots of money. There are price supports and tariff restrictions so that the price of sugar in the US is *twice* the world price. On the other hand, the US government wants to support corn production. Just ask Earl Butts. So HFCS, which is made from corn, is cheap in the US. So the rest of the world uses sugar for sweetening, and the US uses HFCS. -- Dan Abel Petaluma, California USA |
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Shortening versus Butter in Homemade Biscuits
Damaeus wrote:
>>> You sure draw some wild conclusions, don't you? >>> Not only did I graduate from high school with an actual diploma, I never >>> even had to repeat any grades or attend summer school. >> Frankly, that surprises me. I don't know how someone could have >> successfully completed a science course without knowing something as >> basic as the significance of the boiling point. > > Again, I know what the boiling point is, and what happens at water's > boiling point. I was simply unaware that you could not get the water, > itself, to exceed its boiling point and simply vaporize more quickly, even > to the point of sizzling away as if you had poured water on red-hot iron. Perhaps you should be saying that you *thought* you knew what the boiling point. You continue to expose you misunderstanding by admitting that you cannot get the water to get hotter than 212. You can, but you have to pressurize it. |
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Shortening versus Butter in Homemade Biscuits
Dan Abel wrote:
>> That's one of the >> reasons I wish Coke in the USA was made with sugar instead of corn syrup. >> Coke in Mexico is made with sugar, after all. What are they trying to do >> in America? > > It's pretty simple. It's spelled $$$$$$. The people who make sugar in > the US want to make lots of money. There are price supports and tariff > restrictions so that the price of sugar in the US is *twice* the world > price. On the other hand, the US government wants to support corn > production. Just ask Earl Butts. So HFCS, which is made from corn, is > cheap in the US. So the rest of the world uses sugar for sweetening, > and the US uses HFCS. It may not be much of a difference in the cost per can or bottle, but with the soft drink industry selling millions of units, it adds up to a major savings. Soft drinks are water, a bit of flavouring and a hell of a lot of sugar or HFCS. |
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Shortening versus Butter in Homemade Biscuits
On Sat, 24 Oct 2009 13:12:15 -0600 in rec.food.cooking, Gloria P
> wrote, >Current theory is NOT to use baking soda since it may cause the >oil to bubble up and splash out of the pot and carry the flames >elsewhere. > >You should either cover the pot with a lid or if it's a skillet, >(this sounded weird to me) with a very wet dish towel. I'm sure it OK to use a lid on a skillet, too. Also, it's a good idea to turn the heat off under the pan. |
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Shortening versus Butter in Homemade Biscuits
On Sun, 25 Oct 2009 04:05:45 -0500 in rec.food.cooking, Damaeus
> wrote, >Okay, I know that. The only thing I did not know was that you could not >get water to exceed its boiling point no matter how hot the fire is under >it. It is a fairly fundamental point about the behavior of boiling liquids, though. It's the reason most recipes that call for boiling for a long time say to turn the heat down to a bare simmer. Boiling faster is only useful if you want to reduce the stock by boiling away some of the water in it. Similarly, as long as there is solid ice present, ice water will be very close to the 32F freezing point regardless of the outside temperature, give or take variation due to lack of circulation in the container. |
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Shortening versus Butter in Homemade Biscuits
Dan Abel wrote:
> So the rest of the world uses sugar for sweetening, > and the US uses HFCS. > Maybe not - I have a bottle of high fructose rice syrup that's made in China. It's pretty mild stuff that has the consistency of honey and a third of the calories of corn syrup. It comes in a cute bear shaped bottle with a little green fabric bow tie and is artificially peach flavored. My guess is that you could probably make a pecan pie with one third less calories with this stuff. It would be less sweet which is OK with me. |
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Shortening versus Butter in Homemade Biscuits
Wayne Boatwright wrote:
> On Sat 24 Oct 2009 11:33:01p, dsi1 told us... > >> Mark Thorson wrote: >>> dsi1 wrote: >>>> You could get water and other liquids to boil at room temperatures > under >>>> special conditions. Blood will boil at extreme high altitudes and this >>>> is what happens if a deep sea diver surfaces too fast. >>> No, it's not boiling. The dissolved gases in the blood come out, like >>> opening a bottle of soda. >> Thanks. You're correct about this. What would be the proper term for > this? > > Typically, it be just called "The Bends". I was referring to the spontaneous release of gas in a liquid. I guess "outgassing" is as good a term as any. > > From Suite101.com... > > The bends, or Decompression Sickness, occurs when nitrogen bubbles in the > blood lodge in certain parts of the body. A bubble caught in a vital organ > can be fatal. Before much was known about decompression sickness, divers > got bubbles lodged in their joints forcing them to “bend” over in pain. > > Nitrogen In the Blood > A diver breathes air from the scuba tank that contains approximately 79 % > nitrogen and 21 % oxygen. The pressure of being underwater forces the > nitrogen into the body’s fatty tissues. The longer and deeper the dive, the > more nitrogen is forced into the tissues. For example, at 10 metres the > partial pressure of each gas is doubled, so twice as much nitrogen is > absorbed into the tissues as on the surface. At 30 metres, four times as > much nitrogen is absorbed. > > When the diver comes to the surface; that is, moves from a greater pressure > to lesser pressure, the nitrogen comes out of the tissues back into the > blood stream. This is like a bottle of beer being opened. The gas is kept > in solution by the pressure under the cap; when this is removed the gas > bubbles out. > > Getting this nitrogen out of the tissues at the correct rate is the > challenge for divers. > |
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Shortening versus Butter in Homemade Biscuits
Dave Smith wrote:
> Dan Abel wrote: > >>> That's one of the >>> reasons I wish Coke in the USA was made with sugar instead of corn >>> syrup. >>> Coke in Mexico is made with sugar, after all. What are they trying >>> to do >>> in America? >> >> It's pretty simple. It's spelled $$$$$$. The people who make sugar >> in the US want to make lots of money. There are price supports and >> tariff restrictions so that the price of sugar in the US is *twice* >> the world price. On the other hand, the US government wants to >> support corn production. Just ask Earl Butts. So HFCS, which is made >> from corn, is cheap in the US. So the rest of the world uses sugar >> for sweetening, and the US uses HFCS. > > > It may not be much of a difference in the cost per can or bottle, but > with the soft drink industry selling millions of units, it adds up to a > major savings. Soft drinks are water, a bit of flavouring and a hell of > a lot of sugar or HFCS. And the ones I drink are the same thing but with artificial sweetener versus sugar and often cost more than the ones with sugar in them. AFAIK the only cold drinks still made with real cane sugar are the Dr. Pepper's bottled in Waco, TX. Haven't had one in years. |
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Shortening versus Butter in Homemade Biscuits
"dsi1" > wrote in message ... > > I was referring to the spontaneous release of gas in a liquid. I guess > "outgassing" is as good a term as any. You can take that to the cellular level and it is cellular respiration caused by metabolism. For example (yes, biology course material) yeast and water with sugar added produces CO2. Hydrogen peroxide + yeast produces oxygen and water. The enzymes present allow a chemical reaction to take place, and sometimes the result is a gas. |
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