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"Cheeseburger"
(midwest.social)
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this post was submitted on 18 May 2024
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Food Crimes - Offenses against nutrition
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Welcome to Food Crimes! This community is here to collect all and any post about cursed food and generally unusual consumables.
Right now, here’s the rules:
- Posts must include an image or video containing food or drink.
- It must be unusual or cursed in some way. a. For example, something like Doritos Milk would be unusual, but normal milk would not.
- No AI posts whatsoever, and any images that were altered (Ex: Photoshop, Gimp) need to be tagged.
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To tag your posts, please prepend or append the tag name inside square brackets. For example,[OC] Foo bar baz or foo bar baz [Meta] would be acceptable. Multiple tags will require separate pairs of brackets, like so: [Edited][OC] foo bar baz
Here are the current tags:
- Edited - The image was manipulated with editing software.
- OC - You made this cursed food yourself!
- Meta - Relating to the community itself.
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Boiling a can can absolutely open up a can. Pasteurizing happens below boiling point and for much shorter time, not enough time to change the pressure inside the can.
Boiling it for a long time can evaporate liquids and cause the pressure to build up and split a can open or warp it enough to open. It's enough of a concern that condensed milk generally ships with a warning because of it.
Note that it won't generally be the giant pop/explosion of cooking a can directly in flames.
In fact, cans of condensed milk specifically bursting when boiling was a big enough concern a few years ago because of a tiktok trend making caramel that way that there articles and videos of people fuckin it up
https://ca.sports.yahoo.com/style/why-cautious-making-caramel-canned-131502700.html
Hmm, I might backpedal a bit with my comment. Though I believe it's near impossible to get the contents to a flashing point unless the water that is used is in a pressurized environment. Condensed milk is a liquid, meaning it is heated a lot faster than food. Liquids are subjected to convection when heated, meaning they heat up easily. I doubt a hamburger inside a can will ever reach 100 °C in boiling water.
Still, thanks for explaining your reasoning, I work in the beverage industry and know a fair deal about pasteurization, but that all happens somewhere between 60-80 °C and CO2 is the main culprit in terms and peaking cans. I wasn't thinking about water turning into gas, thus increasing internal pressure.
No problem on explaining my point! I do also concede that it is a guess on my part, but also when you consider theres other images you can find of a canned cheeseburger that don't look nearly so wet and soaked, I feel reasonably confident in my guess.
I have a feeling it might have to do with the cheeseburger being trapped in an airtight environment. That way the water can't evaporate, it stays in the can and condenses right back onto the cheeseburger once opened.