Strange golden hue/wave in oil from chili!
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- Опубліковано 11 вер 2024
- ~ www.brosintheknow.com~
In the name of science! What is this phenomenon?! It 's really quite peculiar and must have something to do with the oil in the crock pot chili! (great recipe by the way)! Is it a surface tension thing? Or maybe some sort of organic breakdown process? Any ideas?
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It was caused by the bursting of tiny bubbles of water and oil and the colors/hues are from the spices in the chili, I recommend you make any tomato based meal in anything but a crockpot as the acid from the tomato draws out the heavy metals in the crock glazing. Just a friendly FYI for ya!
Oh wow! I hadn't realized the heavy metal thing with the crock pot! Thanks for letting me know! We've stopped using the crockpot for chilli and now use an instapot... much better but maybe still an issue with heavy metals?
@@TheBITK Any stone type crockware has a glaze for the finish and you can buy these lead test strips online to rub on the glaze that will warn if it has heave metals in the glaze.
BRILLIANT@@ewetubesuxass! I had no idea, I'd better get some to test some of our cookware then! Thank you for looking out for others (my family in particular!)!
@TheBITK, some questions. Was the pan, oil and contents at ambient temperature? What was the ambient temperature? Was there any blowing air in the vicinity of the pan? This last question might matter if the air temp was different than the pan and contents. Hope these questions prompt more and lead you to some conclusions.
Great questions! Here is what I can remember:
The pot was close to room temperature (may have been a few degrees warmer) but was easily moved with bare hands.
The room temperature was around 78F (21C).
No air movement in the house, no cross wind from open windows or doors but perhaps minor breeze from the air regulator moving air throughout the house.
Thank you for taking the time to comment these to me. After all this time, it's still not quite clear what was going on. The closest explanation is that there is some sort of chemical reaction within the ingredients used for the chili. What I find fascinating is that the effect never seemed to diminish. Each time I stirred the same reaction would occur.
Look to the room lighting for your answer. Perhaps it's a reflection.
Matt Hasty - interesting thought! I hadn’t considered that actually. Come to get think of it, I haven’t observed this anywhere else. Next time it occurs I’ll have to check that. Thanks for watching and commenting Matt.
Diffraction from oil film thickness?
This is a good suggestion! I should look into that more. I noticed this same phenomenon in chicken broth recently.