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for easier frying, manufacturers would add some helium at the same time as the sausage meat is introduced to the skins and before twisting the links more tightly than tradition dictates.
producing, I imagine, bouncier sausages in the pan, less likely to stick and burn – more evenly cooked & uniformly
tanned comestibles.
prick sausages during cooking as usual and high squeaky whistles will alert your family to the table.
//Assuming you get to consume the helium would it give you high-pitched farts, the next day?//
http://www.tacobell.com/
They probably use helium in their food [sartep, Oct 04 2004, last modified Oct 05 2004]
[link]
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Sausage aficionados usually recommend not piercing sausages to keep the flavour in don't they? I've got a feeling these snags might explode! No? |
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Well, I’ll admit I like the image of these sausages expanding in the pan to an enormous size before finally exploding from internal steam pressure. But the Helium doesn’t contribute anything. |
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Is the idea that helium will lighten the sausage? It won't. Besides, casings are gas permeable. |
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<restrains myself from enquiring as to the size of american sausages> |
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My veggie sausages give me bad enough gas as it is! |
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//But the helium doesn't contribute anything// the Ideal Gas Law begs to differ [ldischler]. |
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Hmmm ... flammable. Try using hydrogen instead of helium, and finished sausages would launch right onto the dinner plate. |
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Assuming you get to consume the helium would it give you high-pitched farts, the next day? |
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