why don't ballpark franks plump anymore. 18 answers. Daten über Ihr Gerät und Ihre Internetverbindung, darunter Ihre IP-Adresse, Such- und Browsingaktivität bei Ihrer Nutzung der Websites und Apps von Verizon Media. its their casing. Yahoo fait partie de Verizon Media. See more of Ball Park Brand on Facebook So the remaining meat dries out a bit (which is why well-done steaks are often harder and drier-tasting) and shrinks until it can be used as an emergency hockey puck. Join. Trending Questions. Réponse préférée . Lv 6. Answer Save. Get your answers by asking now. Why do Ballpark Franks "plump" when you cook them? Answer #2 | … Oddly enough, Ball Park Franks came in first in the blind taste test for commercial wieners carried out a year ago by COOK'S ILLUSTRATED magazine.
Why don t ball park franks plump any more? Answer Save. Dies geschieht in Ihren Datenschutzeinstellungen. Relevance. Pertinence. Answer for question: Your name: Answers. Join Yahoo Answers and get 100 points today. 2 Answers. 10 réponses. Sie können Ihre Einstellungen jederzeit ändern.
What is a food you buy that has to be name brand? 5 years ago. Perhaps a combination of the meats? Press question mark to learn the rest of the keyboard shortcuts. Nos partenaires et nous-mêmes stockerons et/ou utiliserons des informations concernant votre appareil, par l’intermédiaire de cookies et de technologies similaires, afin d’afficher des annonces et des contenus personnalisés, de mesurer les audiences et les contenus, d’obtenir des informations sur les audiences et à des fins de développement de produit. Pour autoriser Verizon Media et nos partenaires à traiter vos données personnelles, sélectionnez 'J'accepte' ou 'Gérer les paramètres' pour obtenir plus d’informations et pour gérer vos choix. why don t ball park franks plump any more? And why should I care that they do?
Even if the batter has no yeast or baking powder in it, it's just plain flour and egg, it'll still end up with tiny air bubbles after you cook it. Informations sur votre appareil et sur votre connexion Internet, y compris votre adresse IP, Navigation et recherche lors de l’utilisation des sites Web et applications Verizon Media. aus oder wählen Sie 'Einstellungen verwalten', um weitere Informationen zu erhalten und eine Auswahl zu treffen. Lv 7. If you cut them before cooking, it won't. 4 years ago. Vous pouvez modifier vos choix à tout moment dans vos paramètres de vie privée. Positive: 58.333333333333 %.
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1 Answer. Ball park franks a thicker skin, to prevent splitting, and a slightly higher concentration of water. Other franks I've purchased don't seem to do this that I've noticed. 1 1. Ballpark franks are like sausages; they contain a fair bit of fat. Something is added to the mix, probably some grain, that absorbs the fat that renders as the hot dog is cooked. New comments cannot be posted and votes cannot be cast, More posts from the explainlikeimfive community. Voir plus de contenu de Ball Park Brand sur Facebook Is it a chemical or preservative placed in them?
They need a hot dog that didn't dry out after prolonged heating so that the dogs were still as juicy in the ninth inning as the first.
Ask Question + 100. Don't Panic! They don't have any external coating or dense structure that traps the moisture and the fat - it just evaporates away or drips into the pan or barbecue instead. Curious, and being a good little Christopher Kimball worshiper, I went out and bought a package. Ballpark franks are like sausages; they contain a fair bit of fat. Relevance.
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By using our Services or clicking I agree, you agree to our use of cookies. No girls around. When you cook either, the fat partially liquifies into oil, which takes up quite a bit more volume and pushes the meat outward. Why do Ball Park franks plump when you cook 'em? Ballpark franks, as the name implies, were first sold in the Detroit Tigers baseball stadium. Wir und unsere Partner nutzen Cookies und ähnliche Technik, um Daten auf Ihrem Gerät zu speichern und/oder darauf zuzugreifen, für folgende Zwecke: um personalisierte Werbung und Inhalte zu zeigen, zur Messung von Anzeigen und Inhalten, um mehr über die Zielgruppe zu erfahren sowie für die Entwicklung von Produkten. Press J to jump to the feed. it's all in the heat of the moment... 0 0. hotbucks6. 9 years ago. Für nähere Informationen zur Nutzung Ihrer Daten lesen Sie bitte unsere Datenschutzerklärung und Cookie-Richtlinie.
why don't ballpark franks plump anymore. Fried Dough Ho: 09-30-2010 01:38 AM: Googling around... Quote: Think of the sausage as being like dumpling batter.
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Nathan's Famous, MY brand of choice, came in second.
Answer #1 | 05/08 2016 20:45 No girls around.
Il y a 1 décennie. many hot dogs have no casings, so the moisture and fat will just escape when cooked. Then the cooking causes the proteins inside to form a hard structure (uncooked sausage is very soft but cooked sausage is firm) that locks the swelled shape in place. Cookies help us deliver our Services. Damit Verizon Media und unsere Partner Ihre personenbezogenen Daten verarbeiten können, wählen Sie bitte 'Ich stimme zu.' Depending on the temperature, you can also cause the water in the frank to evaporate, creating outward pressure that pushes the body of the frank (or sausage) outwards, kind of like a popcorn kernel except it only blows up if you're unlucky. Anonyme.
Il y a 1 décennie. Favorite Answer. The steam formed inside pushes the frank out making it expand. Dazu gehört der Widerspruch gegen die Verarbeitung Ihrer Daten durch Partner für deren berechtigte Interessen. Still have questions? Répondre Enregistrer. Not so with steaks and ground beef. ball park franks have a casing which holds onto these, and will slightly inflate like a ballon when cooked. Explain Like I'm Five is the best forum and archive on the internet for layperson-friendly explanations. Why do Ball Park Franks plump when you cook them?