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kind of on topic: hot milk, transfat?


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So if the milk got too hot it would be transfat yeah?  like heating olive oil etc?

 

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I don't think so. I understand that transfat is the result of EXTREMELY high temperatures such that normal cooking (and certainly boiling) will not create trans.

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I always thought "transfat" was short for a "transport fat" or the involuntary movement occuring in the trouser region due to the rhytmical motion and vibration of transport modes such as busses and trains ie "a bus fat"..

 

 

or is that just me :lol:

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It is almost impossible to create trans fats in a normal kitchen.

 

That is unless you have a high temperature kiln or autoclave, a tank of hydrogen, and a platinum based catalyst. You will then need to bubble the hydrogen through the liquefied unsaturated fat or oil in the presence of the catalyst. Easy.

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