How To Cook Meal With A Can Of Tuna
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Here‘s an awesome Bear Grylls-type of survival recipe if you want to impress your friends on your next camping trip. Just put a couple of nonscented toilet paper sheets inside a can of tuna, let them soak up the oil and light them up. You can use the flame to heat yourself, boil more food or roast some marshmallows. The more oil in the can, the longer the flame will last. The best part? You’ll end up with perfectly edible ‘BBQ’ tuna.
Click to unmute
Here‘s an awesome Bear Grylls-type of survival recipe if you want to impress your friends on your next camping trip. Just put a couple of nonscented toilet paper sheets inside a can of tuna, let them soak up the oil and light them up. You can use the flame to heat yourself, boil more food or roast some marshmallows. The more oil in the can, the longer the flame will last. The best part? You’ll end up with perfectly edible ‘BBQ’ tuna.
This is very convenient if you are in the middle of nowhere with toilet paper, a lighter, and a can of tuna(and possibly a pack of rice). XD
Kinda cool if you throw a couple cans in your pack to have
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Most tunas in oil are packed in soybean oil, which has a very high smoke point (450-475F, iirc). The carcinogen breakdown of cooking oils occurs over a period of time at a temperature above the oil's smoke point (as opposed to being instantaneous or occurring very rapidly). In addition, the TP soaks up the oil, drawing it away from the food. Any chemical breakdown in the oil is not occurring in the food, but on top and the top bit is scooped away before consuming the tuna. I find it unlikely that a significant level of carcinogenic breakdown, if any at all, occurs in the food in the process depicted here.
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This is very convenient if you are in the middle of nowhere with toilet paper, a lighter, and a can of tuna(and possibly a pack of rice). XD
Kinda cool if you throw a couple cans in your pack to have
Load More Replies... Most tunas in oil are packed in soybean oil, which has a very high smoke point (450-475F, iirc). The carcinogen breakdown of cooking oils occurs over a period of time at a temperature above the oil's smoke point (as opposed to being instantaneous or occurring very rapidly). In addition, the TP soaks up the oil, drawing it away from the food. Any chemical breakdown in the oil is not occurring in the food, but on top and the top bit is scooped away before consuming the tuna. I find it unlikely that a significant level of carcinogenic breakdown, if any at all, occurs in the food in the process depicted here.
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