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Blogbits - Curing with Coffee and more.	Hugh 2009-03-27 11:36:00 UTC
Every so often, Ideas In Food come up with a really cracking concept. Here’s their latest one – curing meat and fish using roasted coffee beans . I HAVE to try this. Fresh meat with a shelf-life of 3 months? 100% microbacterial destruction at room temperature? I may get around to writing an entire article on the implications of high pressure pasturisation , but for now, marvel at the concept! Do copper bowls actually help when whisking eggs? Yup! The copper helps the sulphur bonds tighten – and apparently is perfectly safe due to only being incorporated into the egg in tiny amounts. (Which makes sense – otherwise well-used copper bowls would end up with a hole in the bottom). Apparently a tiny pinch of a health-food copper supplement will do the same trick. Please do realise that when following suggestions from Kamikaze Cookery, you’re often following advice from this man: Photography by Erin Hardee, who has also done some rather wonderful lightbox food photography
Victor Wong \| 2009-03-27 20:31:31 UTC Well, I suppose the only way to make that picture more intimidating would be if you had beef stains on the knife. ;)
Ruth \| 2009-03-28 04:25:09 UTC I recently came accross your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often. Ruth http://muffinsnow.com
Matthieu Weber \| 2009-03-30 06:16:04 UTC Funny that you mention copper bowls for whipping egg whites, I’ve just heard and read Hervé This ranting several times in the last weeks against the use of copper in cooking because of its toxicity. He especially mentions marmelades which are cooked in copper cookpots (copper helps the binding of pectin molecules), where the acidity of the fruits dissolves the copper. Additionaly, he mentions that what is needed for the marmelade is divalent ions, and that calcium does the trick as much as copper, while being much less toxic (and suggests to put calcium citrate or an eggshell dissolved in lemon juice into the cookpot of marmelade). I wonder if calcium would have the same effect on egg whites (don’t use anything acid, it will coagulate the egg whites, but maybe a pinch of calcium chloride would do the trick). Beating the egg whites in a copper bowl does however scrape minute amounts of copper off the surface into the eggs, though.
\| 2009-04-06 01:35:00 UTC my god, that hamster’s weilding a knife!
Viagra Online \| 2011-06-13 09:58:59 UTC Great info! I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Atlanta Home Security \| 2011-10-07 07:43:10 UTC Very cool post. I just recently started following your blog, but I look forward to contributing more in the future.
Atlanta Home Security \| 2011-10-07 07:44:34 UTC Very cool post. I just recently started following your blog, but I look forward to contributing more in the future. Atlanta Home Security

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Blogbits - Curing with Coffee and more.	Hugh 2009-03-27 11:36:00 UTC
Every so often, Ideas In Food come up with a really cracking concept. Here’s their latest one – curing meat and fish using roasted coffee beans . I HAVE to try this. Fresh meat with a shelf-life of 3 months? 100% microbacterial destruction at room temperature? I may get around to writing an entire article on the implications of high pressure pasturisation , but for now, marvel at the concept! Do copper bowls actually help when whisking eggs? Yup! The copper helps the sulphur bonds tighten – and apparently is perfectly safe due to only being incorporated into the egg in tiny amounts. (Which makes sense – otherwise well-used copper bowls would end up with a hole in the bottom). Apparently a tiny pinch of a health-food copper supplement will do the same trick. Please do realise that when following suggestions from Kamikaze Cookery, you’re often following advice from this man: Photography by Erin Hardee, who has also done some rather wonderful lightbox food photography
Victor Wong \| 2009-03-27 20:31:31 UTC Well, I suppose the only way to make that picture more intimidating would be if you had beef stains on the knife. ;)
Ruth \| 2009-03-28 04:25:09 UTC I recently came accross your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often. Ruth http://muffinsnow.com
Matthieu Weber \| 2009-03-30 06:16:04 UTC Funny that you mention copper bowls for whipping egg whites, I’ve just heard and read Hervé This ranting several times in the last weeks against the use of copper in cooking because of its toxicity. He especially mentions marmelades which are cooked in copper cookpots (copper helps the binding of pectin molecules), where the acidity of the fruits dissolves the copper. Additionaly, he mentions that what is needed for the marmelade is divalent ions, and that calcium does the trick as much as copper, while being much less toxic (and suggests to put calcium citrate or an eggshell dissolved in lemon juice into the cookpot of marmelade). I wonder if calcium would have the same effect on egg whites (don’t use anything acid, it will coagulate the egg whites, but maybe a pinch of calcium chloride would do the trick). Beating the egg whites in a copper bowl does however scrape minute amounts of copper off the surface into the eggs, though.
\| 2009-04-06 01:35:00 UTC my god, that hamster’s weilding a knife!
Viagra Online \| 2011-06-13 09:58:59 UTC Great info! I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Atlanta Home Security \| 2011-10-07 07:43:10 UTC Very cool post. I just recently started following your blog, but I look forward to contributing more in the future.
Atlanta Home Security \| 2011-10-07 07:44:34 UTC Very cool post. I just recently started following your blog, but I look forward to contributing more in the future. Atlanta Home Security