501–510 of 605 posts
I guess bakeries will now actually add a tiny bit of sesame to everything, seems easiest.
> Because it can be difficult and expensive to keep sesame in one part of a baking plant out of another, some companies began adding small amounts of sesame to products that didn't previously contain the ingredient to avoid liability and cost. FDA officials said that violated the spirit, but not the letter, of federal regulations.
Earlier quoted context omitted.
It is still an small oven, not a cooking pot .. (some bread you can also make in a pan, but you cannot cook bread in my understanding)
What's the difference between baking and cooking in your understanding? You can make bread in a rice cooker, which nobody has ever called a "rice baker". edit: and a rice cooker is definitely not a small oven.
Baking is more of a evaporation.
And the german definition of cooking in the narrow sense is defined like this, but in a broader sense apparently usable for everything with preparing meals.
And I never used a rice cooker, so no idea how to classify that ..
Earlier quoted context omitted.
>Even in this industrial society it is possible to buy raw ingredients and cook yourself and many people do it. Those raw ingredients are also "industrial products". Did you think that bag of flour you bought was hand-milled by someone after they hand-picked the wheat? It came from a factory, just like most store-bought bread.
Actually one can buy hand milled flour, but I do not think that makes sense. I am not against big machines (and milling has not been done by hand for centuries). I am against adding all kind of things into my food, that happened to not be proofen cancer inducing yet.
You might be confusing "Stone Ground" flour which is ground using a machine [0]
My understanding is this allergen over-labeling was inspired by the FDA in the first place. https://www.fastcompany.com/90830854/sesame-seed-allergen-fd... From the linked article (from Jan 2023): But sesame does differ in one distinct way from eggs, peanuts, shellfish, milk, and soy: The seeds are teeny tiny and hard to keep track of. This means they’re prone to “cross-contamination,” in food-allergy terms. If you o…
Eh, this seems like a pretty bullshit argument on the part of manufacturers though. My expectation for a food prep area is that I should be able to safely eat off of any surface. This level of cleanliness should eliminate any contaminants from the environment bigger than airborne dust and given how relatively cheap air filtration equipment is a case could be made there as well. In any case sesame seeds are a hell of…
In the specific case of gluten-free vs normal flour, you might have a clean, safe kitchen but flour flies everywhere and it doesn't take much. The solution for a gluten-free kitchen is to only use gluten free products. I know of a restaurant that offers both gluten free and plain pizza crust and people who need to should know what that means: they try but it's not.
It's also not realistic as to "safely eating off surfaces". That's the goal and that's what test kits test for - but that's the point: the test kits are there because it's hard to achieve (and excess will result in contamination from cleaning products.)
Earlier quoted context omitted.
Actually one can buy hand milled flour, but I do not think that makes sense. I am not against big machines (and milling has not been done by hand for centuries). I am against adding all kind of things into my food, that happened to not be proofen cancer inducing yet.
It's almost impossible to find hand-milled flour in a store or online. You might be confusing "Stone Ground" flour which is ground using a machine [0] [0] - https://www.youtube.com/watch?v=4SolMVg3_Ac
Earlier quoted context omitted.
It’s over regulation to everyone who doesn’t have sesame allergies. It’s lifesaving to those that do. Somehow bakeries in Switzerland are doing just fine with sesame being a declared allergen and keeping them separate but American ones just can’t be bothered to handle a life threatening ingredient thoroughly carefully.
It's only lifesaving if you want to risk your life. If I have a deadly allergy I'm staying away from certain food groups and am not going to leave my health in the hands of some crappy labels. Have something else other than bread. That's how many people I know with allergies deal with it and it seems the most reasonable approach. In this day there's so many different foods to eat, its easy to have variety without ris…
Earlier quoted context omitted.
People are going to buy the cheapest option that satisfies the regulation. If giving shit about other people means systematically buying more expensive options they won't give any.
People can buy whatever they want, it's the producers changing their recipe or labeling that demonstrates not giving a shit. They aren't changing their recipe to make their product better or cheaper, they change it so that they don't have to deal with compliance. That's the not giving a shit.
My understanding is this allergen over-labeling was inspired by the FDA in the first place. https://www.fastcompany.com/90830854/sesame-seed-allergen-fd... From the linked article (from Jan 2023): But sesame does differ in one distinct way from eggs, peanuts, shellfish, milk, and soy: The seeds are teeny tiny and hard to keep track of. This means they’re prone to “cross-contamination,” in food-allergy terms. If you o…
Earlier quoted context omitted.
I don’t think prop 65 is super useful but I don’t get why people think it’s meaningless. I’ve definitely seen prop 65 on things that made me pause because nothing about the object (like a food bowl) should give me cancer and often I won’t buy it.
That's kind of the point. There very well could be nothing wrong with that food bowl and someone slapped a label on it for no reason at all. Literally without meaning.
Earlier quoted context omitted.
What's the difference between baking and cooking in your understanding? You can make bread in a rice cooker, which nobody has ever called a "rice baker". edit: and a rice cooker is definitely not a small oven.
Cooking involves boiling. Liquids bubbling. Baking is more of a evaporation. And the german definition of cooking in the narrow sense is defined like this, but in a broader sense apparently usable for everything with preparing meals. And I never used a rice cooker, so no idea how to classify that ..
To the rice cooker point, I'd argue that an oven uses a heating element of some form (electric coils, gas flame, wood fire) to heat the air in a closed environment, and the air transfers heat into an item. In contrast, a rice cooker uses a heating element to directly heat a metal pot, and the metal pot transfers heat into an item. Usually that's going to be a combination of rice and water, but you can e.g. pour pancake batter into the pot and get a large souffle pancake, or put bread dough into the pot and get a loaf of bread. The trick is that the metal pot is much more efficient at transferring heat than the air is, so the rice cooker doesn't need to be at the same temperature as an oven to get the same amount of heat into whatever you're cooking.