NationStates Jolt Archive

I read it on the internet so it must be true...

Also, by using equal parts of 3% hydrogen peroxide bleach and water it is possible to make a meat marinade.

http://www.wisegeek.com/what-is-peroxide-bleach.htm

So yeah, has anyone else heard of bizarre uses for products that you wouldn't normally associate with?

It would tenderize the meat. And chlorine is in our water, so apparently small amounts of bleach are safe.

Sure it can. If you're Orihime...

http://en.wikipedia.org/wiki/Orihime_Inoue

Her cooking style can be described as very bad, more often strange to the point that aside from Rangiku Matsumoto and possibly Tessai Tsukabishi no one would think it delectable, and is one of the running jokes in the series. Her favorite food in particular is red bean paste, and she likes putting butter on sweet potatoes.

And she's FROM Bleach. :D

Hydrogen peroxide isn't too bad. But I wouldn't recommend using chlorine (and not just because it tastes bad in low concentrations).
In cooking the hydrogen peroxide will break up, I think. 2 H2O2 <-> 2 H2O + O2

Hydrogen peroxide isn't too bad. But I wouldn't recommend using chlorine (and not just because it tastes bad in low concentrations).
In cooking the hydrogen peroxide will break up, I think. 2 H2O2 <-> 2 H2O + O2Oh yes, I'd forgotten about this. I don't think it's a reversible reaction though... well at least not in the same way the haber process is. I was just thinking it would do weird shit to the meat. But if all it does is tenderise it... then I still won't try it. Not without my own food taster.

Oh yes, I'd forgotten about this. I don't think it's a reversible reaction though... well at least not in the same way the haber process is.You're right. There's no equilibrium worth mentioning between the two sides of the equation.

I was just thinking it would do weird shit to the meat. But if all it does is tenderise it... then I still won't try it. Not without my own food taster.If you put enough peroxide on it, it will probably "burn" it. It is an oxidizer, after all.

Heh

Using chlorine bleach and peroxide bleach together
NaOCl + H2O2 → O2 + NaCl + H2O
In summary, it's a way to add a bit of salt :tongue:
Getting the quantities just right, though, that's the trick.

And if the reaction is sufficiently exothermic, you could even cook it that way (it may end up oversalted though).

Heh

Using chlorine bleach and peroxide bleach together
NaOCl + H2O2 → O2 + NaCl + H2O
In summary, it's a way to add a bit of salt :tongue:
Getting the quantities just right, though, that's the trick.

And if the reaction is sufficiently exothermic, you could even cook it that way (it may end up oversalted though).
Steak... now with 75% more oxygen!

I read it on the internet so it must be true...



http://www.wisegeek.com/what-is-peroxide-bleach.htm

So yeah, has anyone else heard of bizarre uses for products that you wouldn't normally associate with?

Lye is useful in the production of pretzels, but I won't tell you how.

Lye is useful in the production of pretzels, but I won't tell you how.
Don't them Swedes use lye in preparing some sort of fish dish?

EDIT: Not just them Swedes. Norwegians and other Scandinavians too: lutefisk (http://en.wikipedia.org/wiki/Lutefisk)

Don't them Swedes use lye in preparing some sort of fish dish?

EDIT: Not just them Swedes. Norwegians and other Scandinavians too: lutefisk (http://en.wikipedia.org/wiki/Lutefisk)
Oh, those wacky Norwegians; is there any atrocity they won't perpetrate?

You're just jealous.