No, you won’t kill anyone. And if the marinade is in anyway acidic, you will have denatured every protein molecule in that meat and it will have the mouth feel of Gerber’s peas. (2 replies, last updated by dk July 20, 2005)

Assuming your dough wasn’t so hot it killed the yeast at the start, I’ll guess that you denatured the enzymes in the flour so there was no sugar available for the yeast. Making beer from an all-grain mash requires... (2 replies, last updated by blue room December 9, 2006)

-death experience i just put a bit more salt on sea bass before cooking it, though honestly, i don’t think the very short brine bath altered the texture at all. usually, one brines chicken or pork to denature some of the... (28 replies, last updated by Mother of four July 29, 2009)

My mother has always maintained that scalding helps do something that guarantees that the custard sets up right (denaturing proteins or disconfiguring enzymes or some such thing). Plus, by starting with warm milk, you get the... (3 replies, last updated by adamclyde September 17, 2007)

The brining process de-natures the proteins so that they can’t coil up as tightly when they cook. This means that the proteins don’t squeeze as much liquid out of the meat when cooking leaving you with a moister bird. (7 replies, last updated by eschabba April 13, 2007)

I’d say that when you add the milk-coffee mix to alcohol the concentrated alcohol must be able to denature the milk proteins initially (similar to acid in cheese making but a different mechanism – hydrophobicity),... (3 replies, last updated by kchurchill5 February 3, 2009)

, and generally denatured. One of my friends mentioned the Monty Python chocolate box sketch with the ‘crunchy frog surprise’, an analogy that was hard to shake off. I don’t get the food here at all, perhaps one... (2 replies, last updated by zuriga October 22, 2004)

in denatured “rainwater madiera”, in a sealed cryovac (sp ?) plastic bag. It was served with pickled Semillon grapes and an interesting blue cheese crouton. Best foie ever, it was like eating silk. Second course was... (0 replies, last updated by Sandy August 23, 2002)

them in a medium oven for 5-10 minutes to denature the cyanide components, which might make a consumer ill. But here’s the problem – even two minutes at 350F/180C is over-toasting them. They don’t taste like... (7 replies, last updated by wally August 2, 2007)

I assume it will break down and denature the flavor and scent compounds, thus destroying the flavor. I have some honey’s from Alemany market that have very specific flavor profiles arising from the specific flowers the bees... (4 replies, last updated by mikelowie November 23, 2009)

Does anyone know if baking caffeine will denature it or if it will remain active? I am baking a dessert with lots of powdered espresso and wondering if it will give everyone a buzz. Thanks! (4 replies, last updated by xcskier20 February 21, 2009)

, however. Many are denatured by cooking temperatures approaching boiling, but I have not heard that cold does it. Try it and see. You can also buy dried papayin in health food stores—it is the ingredient in many meat... (2 replies, last updated by maria lorraine August 18, 2008)

, and department stores, since it’s pretty common for those heated serving trays. If it has an alcohol burner and takes liquid fuel, buy denatured alcohol. The most common store brand is Paco solvent, usually sold in the... (3 replies, last updated by MikeR May 26, 2008)

any other advice about it? I really like how it tastes raw (nutty, sweet, wheaty), but I’m not sure if baking denatures its health-giving properties, and whether it’s possible to add too much to bread. Thanks... (1 reply, last updated by Non Cognomina February 6, 2008)

Hi, I’m looking for a alcohol-based liqulid fuel (denatured alcohol) that’s used to cook a Chinese hotpot or a fondue. Does anyone know what’s exactly called? Where can I buy a product like this in Toronto? I... (7 replies, last updated by ekammin December 15, 2007)