boiling cans - am I going to die

[Searush]

and that I should not go promulgating such dangerous practices

JJ is a professional yachting journalist -

I always listen when experts tell me stuff

- and then go off to see if they are right.

Not this time it seems.

Nah, he's just a Southern Jessie as my Dad would have said.

 

[Fire99]

and that I should not go promulgating such dangerous practices

JJ is a professional yachting journalist -

I always listen when experts tell me stuff

- and then go off to see if they are right.

Not this time it seems.

Well i'd rather a bit of Promulgation (I had to look that up! ) of eating boiled tinned malarkey, than the alternative which is probably about 200quid spent in the Henri Lloyd catalog (or other suitable marine supplier!!) on nutritionally balanced garbage that heats by the power of your credit card burning.

 

[dylanwinter]

are all southerners jessies

Nah, he's just a Southern Jessie as my Dad would have said.

I am from Holloway

am I a jessie then

D

 

[Searush]

I am from Holloway

am I a jessie then

D

But where is your family from before they moved there? Winter Hill is in Lancashire. Was your Mum an inmate at Holloway?

 

[Fire99]

Mr Searush is a bit feisty tonight.

 

[Ubergeekian]

I always though that things like stew were put into cans at the factory raw and the cans were heated to cook the product thus ensuring no possibility of contamination / going bad. Anyone know if this is correct?

It depends. Some things are cooked in the can (tuna, for example) while others are cooked beforehand (baked beans). They always have to be sterilised in the can, which may be a process additional to cooking. Baked beans, for example, are sterilised at around 121C.

 

[Cornishmuttley]

hot cans

'scuse me while I swing the light, but in the good old days when I was driving a mark 1 (petrol engined) Armoured Personnel Carrier it was usual for the crew to cook with electric cookers. By the time we arrived at our destination there was often none left for me! (yes I know miserable lot). I therefore took to lining the space between the exhaust pipe and the side with cans of food of all varieties. Steak and Kidney with pastry was my favourite. Sometimes these would be heated and cooled over days and not once was there a problem, so long as you opened the can wearing gloves.
Has anyone tried that afloat?

 

[dylanwinter]

thanks chaps

that was a great thread

my postings elsewhere justified

I am off the naughty step and among men who are prepared to live on the edge

tommorrow nights topic

"running with scizzors"

Dylan

 

[Gwylan]

PV=kT
Pressure x Volume - konstant x Temperature

So, volume is fixed, until the moment the can blows.
As temperature goes from 10 to 100 then pressure should go up in proportion?

Assuming the can is packed at atmospheric pressure then is the can designed to withstand 10 atm?

Empirically, yes.

Q Statistically how long will it be before Dylan encounters an out of spec can?
Discuss you reasoning and compare with his chances of wining the lottery.

For extra marks suggest the forces released in a spontaneous loss of envelope integrity [ it's a technical term] and describe the injuries likely to be encountered at 0,5 , 1 and 1,5 metres range.

 

[Fire99]

PV=kT
Pressure x Volume - konstant x Temperature

So, volume is fixed, until the moment the can blows.
As temperature goes from 10 to 100 then pressure should go up in proportion?

Assuming the can is packed at atmospheric pressure then is the can designed to withstand 10 atm?

Empirically, yes.

Q Statistically how long will it be before Dylan encounters an out of spec can?
Discuss you reasoning and compare with his chances of wining the lottery.

For extra marks suggest the forces released in a spontaneous loss of envelope integrity [ it's a technical term] and describe the injuries likely to be encountered at 0,5 , 1 and 1,5 metres range.

Maybe have a crack at that over a tin of alphabetti-spaghetti

 

[Gwylan]

Label less tins

It is the way I always did it when I was in the Scouts. We also removed the labels and scraped the glue off the can so that we could make tea with the water. It did make using the cans interesting as there was always the chance you would get Ambrosia rice with your mince or beans with your plum duff. Very few of us are dead. And those that are died of natural causes, not bean-related.

Once ended up eating hot mandarin pieces and having carrots with jelly for desert - the danger of taking all the labels off all the tins. And Scout cooking

 

[dylanwinter]

hot mandarin

Once ended up eating hot mandarin pieces and having carrots with jelly for desert - the danger of taking all the labels off all the tins. And Scout cooking

actually hot mandarin sounds quite nice

Dylan

 

[dt4134]

What you need to do is use a cooking hammer and cooking screwdriver to ensure your safety.

You take the cooking screwdriver, place it point down on the top of the tin can and hit it with the cooking hammer. This creates a vent. The cooking hammer doesn't have to be as big as a mel (mine is only 4lbs) but the bigger it is the less likely you are to require a second blow.

It's particularly handy if you're cooking haggis in a tin as it gives room for it to expand. The official instructions are to empty the tin into a pan, but that way you actually realise you're eating dog food, whereas if you cook it in the can you can convince yourself it is edible when you open it.

 

[dylanwinter]

making a hole

What you need to do is use a cooking hammer and cooking screwdriver to ensure your safety.

You take the cooking screwdriver, place it point down on the top of the tin can and hit it with the cooking hammer. This creates a vent. The cooking hammer doesn't have to be as big as a mel (mine is only 4lbs) but the bigger it is the less likely you are to require a second blow.

It's particularly handy if you're cooking haggis in a tin as it gives room for it to expand. The official instructions are to empty the tin into a pan, but that way you actually realise you're eating dog food, whereas if you cook it in the can you can convince yourself it is edible when you open it.

making a hole is, it appears, entirely unnecesessary. It also lets all the goodness out

I have a shallow pan and like to put the cans down on their sides so that I can close the lid over them.

haggis in a tin

I am getting hungry now

tinned haggis and hot mandarins

fusion food at its very best.

now where do I buy tinned haggis this far south.

 

[BrendanS]

, but that way you actually realise you're eating dog food,whereas if you cook it in the can you can convince yourself it is edible when you open it.

You do realise you are now describing Fray Bentos pies, aka FB pies, and every time I describe them as dog food, however cooked, I get flamed by aficionados.

 

[dt4134]

making a hole is, it appears, entirely unnecesessary. It also lets all the goodness out

I'm not sure you can let the goodness out of a tin of haggis.

 

[dylanwinter]

whats not to like

I'm not sure you can let the goodness out of a tin of haggis.

BBC recipe

now is the sheeps stomach inside or outside the can



1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water

heart and lungs of one lamb

450g/1lb beef or lamb trimmings, fat and lean

2 onions, finely chopped

225g/8oz oatmeal

1 tbsp salt

1 tsp ground black pepper

1 tsp ground dried coriander

1 tsp mace

1 tsp nutmeg

water, enough to cook the haggis

stock from lungs and trimmings

 

[Ubergeekian]

PV=kT
Pressure x Volume - konstant x Temperature

So, volume is fixed, until the moment the can blows.
As temperature goes from 10 to 100 then pressure should go up in proportion?

Just two problems.

1. That only works for absolute (Kelvin) temperature. 10C -> 100C is 283 -> 373K, which is only a factor of 1.32
2. It also only works for reasonably ideal gases. Fill a tin with air at atmospheric pressure and 10C, heat it to 100C and the gauge pressure inside will be only 4.8psi. Fill it with water, or something containing a lot of water, and it will behave very differently.

 

[prv]

PV=kT
Pressure x Volume - konstant x Temperature

Isn't that a gas law? I'm assuming that Dylan hasn't located the world's only source of chicken curry in gaseous form.

Pete

 

[prv]

BBC recipe

1 sheep's stomach or ox secum

I had to read that three times before I realised it didn't say "ox rectum".

Pete