Re: *URGENT* Ethanol, please, not methanol (was Re: [CH] EXTRACT SAUCES)
Kristofer Blennow (kristofer@blennow.se)
Fri, 23 Nov 2001 07:26:51 +0100
Actually, it is common to use very dangerous substances in commercial
food processing. For example, "low fat" products can be made by
extracting fat from meats etc with gasoline, benzene or such. Since
it is evaporated in the end it is not considered dangerous.
Personally I see no point in comsuming such overmarketed, overpacked
semi-foods, but I guess that is just a stubborn political point-of
view... ;)
Kris
On 20 Nov 01, jim@wildpepper.com wrote:
> The VOC's that are used commercially are probably no nicer than
> Methanol would be but yes, Ethanol is for home use.
>
> When I've done it at home I've pureed the chiles and let them steep in
> a jar of ETHANOL for several days. I then VERY GENTLY simmer a pan of
> water and put the jar of strained chile alcohol into it. ETHANOL has
> a very low boiling point. DO NOT put the ETHANOL onto direct heat as
> this is begging for troubles. No open flames or ignition sources near
> by either. After several minutes, the ETHANOL is evaporated away
> leaving you with a dark brown tarry looking substance that is quite
> hot and not very tasty.
>
> -Jim C
> Mild to Wild
>