Quite simply, acrylamide is a chemical used in a range of industries such as paper, dyes, plastics, and in water/wastewater treatment.
First, the science bit! So what is acrylamide? A good example of this is the news reports this week about something called acrylamide and food like burnt toast. When we’re not quite sure what a "safe" level is or how dangerous a chemical can be is when problems arise. a chemical that’s not supposed to be there), we have a fair idea of "how much is too much," or to put it another way, how much we can eat or drink without damaging our health. With most contaminant chemicals found in food (i.e. This is generally a good thing as it helps ensure food is kept safe, all the way from producer to our plates. With advances in technology, we’re now able to detect really tiny levels of chemicals in just about anything, including our food. By James McIntosh, Chief Specialist in Toxicology at safefood.
BURNT TOAST HOW TO
Up your cooking game by learning how to spin anything in your pantry or fridge into something special with Burnt Toast and Other Disasters.When we’re not quite sure what a "safe" level is or how dangerous a chemical can be is when problems arise.
BURNT TOAST SERIES
Making the best of burned food (Burned your toast? Time to make Cheesy Onion Bread Pudding!) Hacking packaged food (including 5 variations on “Hackaroni and Cheese”) Things restaurants often do wrong and you can do better (including pesto, queso, bean dip, ranch, and more) Spicing up lackluster vegetables (Brocco Tacos dazzle both in name and in flavor) Snazzing up dishes with “special sauces for the boring” (including vegetable purees and an infinite variety of savory butter sauces) Cal also includes a series of hilarious Old Man cocktails, ranging from the Bitter Old Man (one part bitter, one part brandy) to the Wise Old Man (8 ounces water and a good night’s sleep). With his signature dry wit and years of experience cooking for everyone from high-end restaurant patrons to his hungry family, Cal Peternell is here to level the playing field with this bag of tricks for turning standard (or substandard) fare into a meal to be proud of, troubleshooting such situations as:
BURNT TOAST PRO
Though many pro chefs may be able to get their sustainably sourced, locally grown, 100 percent grass-fed, organic ingredients and gently guide them through careful preparation to a simply sublime dish, most of us don’t achieve farm-to-table perfection in every step of the process. From facing down third-day leftovers that have lost a little of their luster to the limits of their local supermarket’s quality, many home cooks start at a disadvantage.
BURNT TOAST MANUAL
The best way to do that? Follow the guidance of Cal Peternell, a chef coming out of the restaurant kitchen to meet cooks where they are with this funny, practical manual for making Bad Food Good. Do you waste food and time trying to start from scratch, or money ordering takeout? No, you face up to the facts, step up your game, and transform that cooking conundrum into a delicious meal.
Maybe the stove was left unattended for just a second too long for your original plan maybe the on-sale meat at the supermarket isn’t looking quite worth the savings after two days in the fridge. A gifty, funny, and practical guide to transforming the most lackluster of ingredients into a delicious meal, making bad food good and making good food even better, from the author of the New York Times bestselling and IACP Award–winning Twelve Recipes.ĭinner is looking meh.
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