Banner Logo
Home
The Real Kato
About Me
Twitter
Facebook
Frozen Lunches
Links
Kottke
Daring Fireball
Amalah
Secret Agent Josephine
Dooce
Contact



Archives
Most Recent

2024 March
2008 March
2008 February
2008 January
2007 December
2007 November
2007 October
2007 September
2007 August
2007 July
2007 June
2007 May
2007 April


Categories
All Categories 

bloggers 
books 
commentary 
dating 
food 
funnyhaha 
interesting 
life 
movies 
music 
politics 
reviews 
science 
site-business 
sports 
style 
techwatch 
television 
theater 
travel 


Recent Comments
On College Football 2022: Week 6 Recap and Week 7 Pre...
Ken said:
Yeah, we've both had our share of hope and disappointment in this game. Let's just hope for a good b...
On College Football 2022: Week 6 Recap and Week 7 Pre...
Dan* said:
I'm not sure how I feel about this game. On one hand, I feel pretty optimistic that we have the tale...
On College Football 2022: Week 1 Preview
Dan* said:
Glad to see you'll be back writing football again, Ken! Congrats on the easy win today. You didn't ...
On College Football 2021: Week 10 Recap and Week 11 P...
Ken said:
Yeah, sorry one of our teams had to lose. I've come to appreciate Penn State as a classy and sympath...
On College Football 2021: Week 10 Recap and Week 11 P...
Dan* said:
Hey Ken, congratulations on the win yesterday! Some really odd choices by our coaching staff in that...


Articles: food: 2008 March

<< Previous: 2008 February | Back to Most Recent | Next: 2008 April >>

Page 1

Learn Something Every Day
Monday, 2008 March 31 - 11:17 am
Today's factoid: Fructose melts at 104°C (219°F). Dextrose and glucose melt at 146°C (295°F). Sucrose melts at 186°C (367°F).

The reason I'm interested in this is because I'm trying to figure out if the slow-cooking process I use for beef ribs will, in fact, allow me to use add barbecue sauce during the cooking phase. The sweetener in most bottled barbecue sauces is high-fructose corn syrup (a mixture of fructose and glucose). So presumably, if the cooking temperature reaches the melting point of fructose, you'll start to get carmelization in the sauce, and that will destroy the flavor.

Cooking at 200°F should be low enough to avoid that. But I think I may have to experiment with it before trying it out on my rib-loving friends.

Permalink   Bookmark and Share
Posted by Ken in: foodinteresting

Learn Something Every Day
Wednesday, 2008 March 26 - 10:27 pm
In the course of surfing the Internet (and researching answers for Yahoo Answers), I do several dozen Google searches a day. (There you go, a plug for both Yahoo and Google in one sentence.) And I find that I learn a few interesting things every day. So I'm gonna try a new regular blog feature: "Learn Something Every Day". I'll try to post at least one random fact I discovered or looked up that day.

Today I looked up a bunch of stuff about the cost of the Iraq war and the cost of U.S. energy consumption, but I covered most of that in my last post. So instead of those facts, I'll tell you about potatoes.

Did you know? Potatoes are very good for you. They're loaded with Vitamin C, potassium, B vitamins, and dietary fiber. They kind of have a bad reputation as a starchy food with empty calories, but a potato has half the calories of a serving of rice, and considerably more nutrients. So, enjoy that potato! Just go easy on the butter.

Permalink  2 Comment   Bookmark and Share
Posted by Ken in: foodinteresting


Page 1


Login


Search This Site
Powered by FreeFind