Rich McCormack wrote:

Bob (this one) wrote:

In a very few foods. Hollandaise gets a greenish cast. A few
other things like that. The vast preponderance of foods are
essentially unaffected by being in aluminum.

I worked for a special occasion caterer many, many years ago and
can remember catering to an all night BPOE New Year's Eve party.
For early morning breakfast, we'd prepared scrambled eggs ahead of
time and kept 'em hot 'till serving time in shallow aluminum pans.
Quite a surprise to remove the aluminum foil covering the eggs and
see they'd taken on an odd bluish-green color.

I bet they they wouldn't have been amused if you put the ham next to
it and promoted green eggs and...

Nuthin' we could do but serve 'em. The hall was pretty dark and
the Elks had been drinking all night. They ate 'em all and never
said a word. Lesson learned: don't store scrambled eggs in
aluminum pans.

Yep. Sulfur compounds. East to stop, though. A dash of lemon juice
(you won't taste it) in the eggs as they cook will prevent it. UNless
the eggs sit in the pans for, like, two hours. IN which case you have
something besides scrambled eggs in there.

That's one of the reason that pasteurized, frozen eggs have a tiny bit
of citric or ascorbic acid in them.

Pastorio

Rich McCormack wrote:

Bob (this one) wrote:

In a very few foods. Hollandaise gets a greenish cast. A few
other things like that. The vast preponderance of foods are
essentially unaffected by being in aluminum.

I worked for a special occasion caterer many, many years ago and
can remember catering to an all night BPOE New Year's Eve party.
For early morning breakfast, we'd prepared scrambled eggs ahead of
time and kept 'em hot 'till serving time in shallow aluminum pans.
Quite a surprise to remove the aluminum foil covering the eggs and
see they'd taken on an odd bluish-green color.

I bet they they wouldn't have been amused if you put the ham next to
it and promoted green eggs and...

Nuthin' we could do but serve 'em. The hall was pretty dark and
the Elks had been drinking all night. They ate 'em all and never
said a word. Lesson learned: don't store scrambled eggs in
aluminum pans.

Yep. Sulfur compounds. East to stop, though. A dash of lemon juice
(you won't taste it) in the eggs as they cook will prevent it. UNless
the eggs sit in the pans for, like, two hours. IN which case you have
something besides scrambled eggs in there.

That's one of the reason that pasteurized, frozen eggs have a tiny bit
of citric or ascorbic acid in them.

Pastorio

Stainless steel cookpots are perfectly OK for boiling vegetables or
making soup. Anything that doesn't require bottom cooking, I agree.
Stainless steel is NOT a good heat conductor. I personally use a
good quality teflon-coated wok for stir-fries, and a heavy non-stick
skillet for browning and for some other types of fast-fry or saute
cooking, e.g. omelettes and egg dishes (eg scrambled, fried, poached).

I have a very good Scandinavian Dutch Oven for casserole-type cooking
- it is cast iron and very very heavy. So my stainless steel pots
are virtually only for boiling things like vegetables and eggs or
making soup.

If I want a slow cook I use an electric crockpot (or slow cooker) that
has a ceramic bowl.

I do have aluminium oven trays which I usually cover with baking paper
when baking what we call biscuits and people in the US call something
else, or baking scones which they call something else also. But you
get my drift I'm sure.

I would never, but never, cook eggs in anything made from aluminium.

We use aluminium foil to cover items that need covering while cooking
when there is no suitable lid available. I also wrap a roast with
aluminium foil while it rests before carving.

Cheers

Stainless steel cookpots are perfectly OK for boiling vegetables or
making soup. Anything that doesn't require bottom cooking, I agree.
Stainless steel is NOT a good heat conductor. I personally use a
good quality teflon-coated wok for stir-fries, and a heavy non-stick
skillet for browning and for some other types of fast-fry or saute
cooking, e.g. omelettes and egg dishes (eg scrambled, fried, poached).

I have a very good Scandinavian Dutch Oven for casserole-type cooking
- it is cast iron and very very heavy. So my stainless steel pots
are virtually only for boiling things like vegetables and eggs or
making soup.

If I want a slow cook I use an electric crockpot (or slow cooker) that
has a ceramic bowl.

I do have aluminium oven trays which I usually cover with baking paper
when baking what we call biscuits and people in the US call something
else, or baking scones which they call something else also. But you
get my drift I'm sure.

I would never, but never, cook eggs in anything made from aluminium.

We use aluminium foil to cover items that need covering while cooking
when there is no suitable lid available. I also wrap a roast with
aluminium foil while it rests before carving.

Cheers

This may be of interest. Several years ago I threw away all my
mother's alum cookware, and got her some good laminated copper/SS
replacements. Withing 6 months her arthritis cleared up almost
completely, and she was able to get off medication.

VR,
TWH

"tom hooper" wrote in message
...
This may be of interest. Several years ago I threw away all my
mother's alum cookware, and got her some good laminated copper/SS
replacements. Withing 6 months her arthritis cleared up almost
completely, and she was able to get off medication.

VR,
TWH


I too got rid of my mother's aluninum cookware. Within 6 months she was
diagnosed with cancer and was run over by a drunk driver and killed.

My point, in case you missed it, is that this sort of anecdotal story with a
vague correlation between things is absolutely and completely meaningless.


--
Peter Aitken

Remove the crap from my email address before using.

tom hooper wrote:

This may be of interest. Several years ago I threw away all my
mother's alum cookware, and got her some good laminated copper/SS
replacements. Withing 6 months her arthritis cleared up almost
completely, and she was able to get off medication.

What aftershave were you wearing when you brought her the new
equipment? I'd look into that as being the cause too.

I originally posted asking about the effects of aluminum
on taste and appearance of food. I didn't expend much effort
explaining that I was not referring to the supposed health
effects since they've been soundly refuted for years. In
the back of my mind I kind of assumed people knew that.

Little did I know. I'm amazed that people are still caught up
in that old scare story.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

tom hooper wrote:

This may be of interest. Several years ago I threw away all my
mother's alum cookware, and got her some good laminated copper/SS
replacements. Withing 6 months her arthritis cleared up almost
completely, and she was able to get off medication.

What aftershave were you wearing when you brought her the new
equipment? I'd look into that as being the cause too.

I originally posted asking about the effects of aluminum
on taste and appearance of food. I didn't expend much effort
explaining that I was not referring to the supposed health
effects since they've been soundly refuted for years. In
the back of my mind I kind of assumed people knew that.

Little did I know. I'm amazed that people are still caught up
in that old scare story.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Peter Aitken" wrote in message
.com...

I too got rid of my mother's aluninum cookware. Within 6 months she was
diagnosed with cancer and was run over by a drunk driver and killed.

--
Peter Aitken


Peter:

Sorry to hear about your mother. I'm sure you can take some comfort in the
fact that things would have been worse had you not taken care of the
cookware issue.

-Mike

"Peter Aitken" wrote in message
.com...

I too got rid of my mother's aluninum cookware. Within 6 months she was
diagnosed with cancer and was run over by a drunk driver and killed.

--
Peter Aitken


Peter:

Sorry to hear about your mother. I'm sure you can take some comfort in the
fact that things would have been worse had you not taken care of the
cookware issue.

-Mike

tom hoople writes:

Several years ago I threw away all my
mother's alum cookware, and got her some good laminated copper/SS
replacements. Withing 6 months her arthritis cleared up almost
completely, and she was able to get off medication.


Could it be coincidental that your momma's health improved when you began
****ing her?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

tom hoople writes:

Several years ago I threw away all my
mother's alum cookware, and got her some good laminated copper/SS
replacements. Withing 6 months her arthritis cleared up almost
completely, and she was able to get off medication.


Could it be coincidental that your momma's health improved when you began
****ing her?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````