I read something a few month back, can't recall the source,warning about tainted mussels.Said first, toss out any which open before cooking (steaming). Then, discard any which fail to open as they ought, ~ 5 minutes.I don't get this. Isn't steamantiseptic? Are there microscopic critters that would survive?
I read something a few month back, can't recall the source,
warning about tainted mussels.
Said first, toss out any which open before cooking
(steaming). Then, discard any which fail to open as
they ought, ~ 5 minutes.
I don't get this. Isn't steam antiseptic? Are there microscopic
critters that would survive?
I read something a few month back, can't recall the source,
warning about tainted mussels.
Said first, toss out any which open before cooking
(steaming). Then, discard any which fail to open as
they ought, ~ 5 minutes.
Isn't steam antiseptic? Are there microscopic
critters that would survive?
The bacteria don't survive but some of the toxins they produce are not denatured by boiling water so you have poisonous shellfish if they were contaminated. The heuristic isn't a bad one to avoid food poisoning.
https://en.wikipedia.org/wiki/Paralytic_shellfish_poisoning
On October 7, Martin Brown wrote:
I read something a few month back, can't recall the source,
warning about tainted mussels.
Said first, toss out any which open before cooking
(steaming). Then, discard any which fail to open as
they ought, ~ 5 minutes.
Isn't steam antiseptic? Are there microscopic
critters that would survive?
The bacteria don't survive but some of the toxins they produce are not
denatured by boiling water so you have poisonous shellfish if they were
contaminated. The heuristic isn't a bad one to avoid food poisoning.
https://en.wikipedia.org/wiki/Paralytic_shellfish_poisoning
So it's a non-biological, non-organic toxin? And this somehow affects the opening of the clam's mouth?
RichD <r_delaney2001@yahoo.com> Wrote in message:antiseptic? Are there microscopic critters that would survive?
I read something a few month back, can't recall the source,warning about tainted mussels.Said first, toss out any which open before cooking (steaming). Then, discard any which fail to open as they ought, ~ 5 minutes.I don't get this. Isn't steam
Chemists are not magicians
who know an answer to every question
not even about chemistry.
Imagine you let a piece of meat lay a week at room temperature.
You would then cook it in pressurised cookware for an hour.
All microorganisms are killed now.
Would you eat it then ? Probably not.
Being sterile is not the only quality criteria.
The similar with mussels.
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