Text 7983, 94 rader
Skriven 2008-05-29 09:36:11 av Glen Jamieson
     Kommentar till en text av Joan Macdiarmid
Ärende: CO  80529
=================
 -=> Quoting Joan Macdiarmid to Dale Shipp <=-

Hello Joan,

 ML> Anyhow, if CO is driven out of the meat, where does it go? I guess
 ML> the cook breathes it?
 DS> Does it perhaps combine with the oxygen in the air to turn into CO2?
 DS> That sounds like a question for our resident chemist:-}}

 JM> Not immediately, at least, it's stable enough on its
 JM> own. But for heavens sake, we are talking such a
 JM> minuscule amount in the first place, I don't see that
 JM> anyone would be concerned. In the first place, it
 JM> wouldn't be whooshing out of the meat as soon as the
 JM> plastic was opened. CO is a very strong ligand, and
 JM> only gradually would diffuse out as oxygen displaced
 JM> it. And it would dissipate in the surrounding air,
 JM> never reaching a harmful concentration. Yes, CO is
 JM> considered toxic, but it is not a cumulative toxin,

There are many other sources of CO which produce more than what would
come out of the meat.  The greatest producer would be cars, but wood or
pellet burning heaters contribute their share, particularly if their
air supply is restricted.  Gas heaters which exhaust into the rooms
also require additional fresh air ventilation to prevent accumulation
of CO (and CO2, of course).

I have just been reading an article on the development of the Oorja
stove by BP in India and the Indian Institute of Science, a smokeless
cooker fuelled by biomass pellets made from compressed local
agricultural waste such as bagasse, peanut shells and corn cobs.  As
well as using fuel more efficiently than existing wood and dung-burning
stoves, the Oorja stove significantly reduces CO and particulate
emissions.  The WHO has estimated that 1.6 million lives are lost each
year as result of indoor air pollution, so the problem is significant.

 JM> I think Jim's regulators forbidding this in Canadian
 JM> meats are simply concerned this practice may be used
 JM> to mask poor quality/freshness, not because of

Probably.  The tone of Jim's quote of regulations appeared to be
directed more towards fish than red meat.

 JM> BTW, I don't exactly know what happens to
 JM> atmospheric CO to keep it from building up,
 JM> but I suspect it does get bound to various
 JM> available metal atoms, and in that form, is
 JM> likely to be oxidized or reduced to more
 JM> harmless forms. The attachment to the metal
 JM> ion would be a form of catalysis. But I
 JM> suspect if you mixed pure CO with pure O2
 JM> in a completely metal-free container,
 JM> nothing would happen chemically without some
 JM> catalytic process.

Or a source of ignition was provided, then, "Bang!".

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shellfish Molee
 Categories: Main dish, Shell, Indian
      Yield: 6 Servings
 
    450 g  Crabsticks, prawns -=OR=-
           Other shellfish
      3    Chillies, fresh or dried
     50 g  Fat
      1 lg Onion
      6 sl Ginger (thin)
      4    Cloves garlic
    1/2 ts Turmeric
    300 ml Thick coconut milk
      1 ts Salt
 
  Chop the onion and garlic and fry in the fat (ghee or vegetable oil)
  until golden brown. Cut chillies lengthways, then in half. Add
  turmeric, ginger, coconut milk and the chillies. Simmer 10 minutes
  then add the salt. Then mix in as much shellfish as will be covered
  by the amount of curried sauce and cook gently for 10 minutes more.
  The pan MUST NOT be covered during cooking - the coconut milk will
  curdle if you do.
  
  You can use any shellfish (crustacean) you like, crabsticks, lobster,
  crayfish, shrimps, prawns etc. You can also make a fish molee by
  substituting a white fish and poaching just long enough for the fish
  to be done.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)