Timeline for Dangerous simmering - exploding liquid? (cheesemaking)
Current License: CC BY-SA 3.0
9 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Apr 10, 2014 at 13:53 | comment | added | Matthew | I don't think it would help in this case, there was essentially a steam explosion which threw lids a few feet away. | |
| Apr 9, 2014 at 12:27 | comment | added | vwiggins | Have you tried a splatter guard? I know they're pretty good for tomato sauce, but I've never tried them at this heat. | |
| Apr 7, 2014 at 2:52 | comment | added | Matthew | Yeah, I have decided to let this batch go. I made 2 more attempts, and each time it went off with enough force to take the lid off and spray all over my range, even at very low temperatures. I think this may require a large cheap non-aluminum pot that I don't care about. Between this and lutefisk, no wonder Scandanavians are so tough :) | |
| Apr 7, 2014 at 2:47 | vote | accept | Matthew | ||
| Apr 7, 2014 at 2:47 | answer | added | SAJ14SAJ | timeline score: 3 | |
| Apr 7, 2014 at 2:43 | comment | added | SAJ14SAJ | Evidently you are making kitchen napalm, then. You want a much too big pan to keep it confined, and appropriate protective gear. You might look for welder's supply houses. | |
| Apr 7, 2014 at 2:29 | comment | added | Matthew | Gjetost essentially reduces all liquid out of whey until there is little left but caramelized albumin protein. It creates a fudgey, caramel-like cheese. biology.clc.uc.edu/fankhauser/cheese/Gjetost/Gjetost.htm | |
| Apr 7, 2014 at 2:27 | comment | added | SAJ14SAJ | If the temperature was in fact 230 (I infer F), then you have a very saturated solution of whey, which is probably pretty thick and gloopy. What kind of cheesevmaking uses employs temperatures of that level? | |
| Apr 7, 2014 at 1:34 | history | asked | Matthew | CC BY-SA 3.0 |