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Is there any practical use for the far end of the toaster dial?
I was making toast and I guess I accidentally turned the knob to a higher setting; not much, just from, "2 1/2" to about, "3 1/2" (okay, I have no idea what those little tick marks mean). First, I smelled the smell of burning toast and when my toast popped up I thought, "Well, I could probably use this to patch the hole in my car from that hailstorm."
Now, my toaster goes up to, "8." It can't be for bagels because the toaster has a bagel button. So, what reason could anyone have for turning the dial all the way up?
16 replies
= new reply since forum marked as read
= new reply since forum marked as read
You take your beaver and clean it, then make super thin slices and hang them by toothpicks and set that toaster dial at "7" which stands for the letter "G".
That's "G" as in "Gee this beaver jerkey tastes great!"
PAHs...Why is burnt food bad for you?
The smell of burnt toast is suggestive of a change in chemical composition of bread. As the name 'polycyclic aromatic hydrocarbons' indicates, there is a recognizable aroma when particular substances are heated to a burning point, such as burnt toast.
When starchy foods like bread or potatoes are cooked at a high temperature they produce a carcinogenic substance called polycyclic aromatic hydrocarbons (PAHs). PAHs are a group of over 100 chemicals resulting as a byproduct of combustion. These chemicals can enter the bloodstream through breathing air contaminated with PAHs,such as incinerated trash or cigarette smoke or ingesting foods that contain PAHs such as grilled, charred, burnt or pickled foods.
In the laboratory, studies have found PAHs to cause lung, stomach, and skin cancer as well as adverse reproductive effects in female mice fed a diet with high levels of PAHs. The offspring of mice fed a diet with PAHs had higher levels of birth defects and lower birth weights than mice with a diet absent of PAHs.
Center for Disease Control - PAHs Factsheet
The smell of burnt toast is suggestive of a change in chemical composition of bread. As the name 'polycyclic aromatic hydrocarbons' indicates, there is a recognizable aroma when particular substances are heated to a burning point, such as burnt toast.
When starchy foods like bread or potatoes are cooked at a high temperature they produce a carcinogenic substance called polycyclic aromatic hydrocarbons (PAHs). PAHs are a group of over 100 chemicals resulting as a byproduct of combustion. These chemicals can enter the bloodstream through breathing air contaminated with PAHs,such as incinerated trash or cigarette smoke or ingesting foods that contain PAHs such as grilled, charred, burnt or pickled foods.
In the laboratory, studies have found PAHs to cause lung, stomach, and skin cancer as well as adverse reproductive effects in female mice fed a diet with high levels of PAHs. The offspring of mice fed a diet with PAHs had higher levels of birth defects and lower birth weights than mice with a diet absent of PAHs.
Center for Disease Control - PAHs Factsheet
- Sowwy......
I make frozen French toast and it's almost always soggy in the middle. My toaster even has a "frozen" button.
