141–150 of 301 posts
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Cans are lined with plastic. So there's the whole BPA thing (or whatever they've replaced BPA with, which I'm sure leaches into to water as well)
I don't recall ever seeing plastic lining in canned food. Kind of would defeat the purpose of the can, no?
Basically, you don't want any funny reactions with the metal.
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There are plenty of cruelty free sources for eggs. Go with a reputable free range grower or if you live in the countryside or even suburbs, there are usually neighbors that sell their excess eggs.
I would strongly disagree that any commercial operation - regardless of its labeling - could be called cruelty free. That leaves neighbors with backyard hens, which will never be enough cover any significant portion of egg consumption.
That’s something you can start working on now to meet 100% of your egg needs.
Here's one fun use: replacing egg whites in shaken cocktails. Particularly useful for vegan friends (or anyone who feels squeamish about raw egg as an ingredient). As long as you have good shaking technique, the foam and mouthfeel get pretty close to egg-based methods.
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The lining is transparent (and usually gives the metal a yellowish hue).
That's interesting. What is the reason for it? Isn't a sterilized metal can safe by itself?
No, because of reactions between the contents (particularly acidic contents) and the can.
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Doesn't that say something about how eggs are easy to test compared to other things?
I think it says more about how much longer we've been using eggs, as well as how much more demand there is for alternatives today.
My time to shine! Hazelnut Choc Chip cookies, designed for Aquafaba. NB. You can switch out more of the hazelnut/almond meal to adjust the taste, but don't go much below 1/2 cup of almond! https://imgur.com/a/G2M1QoE 1 & 1/4 cup almond meal 1 & 1/4 cup hazelnut meal 1/2 cup dark chocolate chips 2/3 cup flour (gluten free blend works fine) 2/3 cup raw sugar 1 tsp baking powder 1/2 tsp salt (ideally fine) Mix above tog…
Thank you! I can't believe you have been here all along, hiding this.
Not to knock the wonderful developments that have happened in plant-based foods in the last decade, but this really makes me appreciate the egg all the more. Some of the egg alternatives seem to require a degree in chemical engineering to get right. Between the many magical uses of the yolk and white (both separately and together), you appreciate how versatile a collection of fats and proteins it really is. And how u…
The trick to the banana is that it's easier to open it from the bottom.
It's harder to get unwrapping an orange right.
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That's interesting. What is the reason for it? Isn't a sterilized metal can safe by itself?
> Isn’t a sterilized metal can safe by itself? No, because of reactions between the contents (particularly acidic contents) and the can.
The can of beans on the fire is a camping archetype - one I've witnessed people mimic first hand. Seems unhealthy, knowing this now.
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Cans are lined with plastic. So there's the whole BPA thing (or whatever they've replaced BPA with, which I'm sure leaches into to water as well)
I don't recall ever seeing plastic lining in canned food. Kind of would defeat the purpose of the can, no?
My time to shine! Hazelnut Choc Chip cookies, designed for Aquafaba. NB. You can switch out more of the hazelnut/almond meal to adjust the taste, but don't go much below 1/2 cup of almond! https://imgur.com/a/G2M1QoE 1 & 1/4 cup almond meal 1 & 1/4 cup hazelnut meal 1/2 cup dark chocolate chips 2/3 cup flour (gluten free blend works fine) 2/3 cup raw sugar 1 tsp baking powder 1/2 tsp salt (ideally fine) Mix above tog…
Is this just for taste reasons?