Thank you for posting this.
Just nuke it in the microwave until it turns into molten lava.
Now all the bacteria is dead and you can enjoy some ancient Egyptian nachos.
(Don’t actually do this)
But some bacteria produce toxins that survive moderate heating 😢
Edit: “While the botulinum spores can survive in boiling water, the toxin is heat-labile, meaning that it can be destroyed at high temperatures. Heating food to a typical cooking temperature of 176°F (80°C) for 30 minutes or 212°F (100°C) for 10 minutes before consumption can greatly reduce the risk of foodborne illness (WHO 2000).”
Hence why you keep nuking until the molten lava stage is reached.
(but again, don’t do this. I’m joking)
Just turn it into plasma. At this point it should become 100% sterile. Follow me for more simple cooking tips.
that’s why we have a Mikey
We can still eat the ancient honey though, right?
If the sarcophagus still has ‘juice’ in it, I think you might be a little early for archeology…
Pretty sure that’s just grave robbing
Ordinary Sausage makes mummy sausages.
“That’s the mummy water!”
What, the pharaoh didn’t eat the cheese in the afterlife? It’s like leaving cookies and milk for santa and the mf-er didn’t bother to eat it
We are born of the cheese, made men by the cheese, undone by the cheese, fear the old cheese.
At least you can make bread from old yeast
He cultivated the yeast for a week using unfiltered olive oil, hand-milled barley and einkorn, one of the earliest forms of wheat, until he had a starter, like that used to make sourdough bread.
This is so dumb. It’s highly likely the yeast he actually cultivated was the active yeast living already on the barley, the olive oil or in the air. This is literally all you need to do to make sourdough starter, no innoculation necessary.
Yeah, might work if the starter he used was fully isolated, but I kinda doubt that was done.
But it always kinda trips me out how even experienced bakers think sourdough has to have some kind of magic seed to work as sourdough. It doesn’t matter what you start with, the flour you feed with, and the environment you’re in are going to have yeast already present, so you’ll eventually end up with whatever is in those being what’s doing the work, not what was in the inoculation.
Same with the lactobacilli, whatever strain is present locally is going to end up as the working strain.
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Fascinating read, thanks!
I invite all cheese lovers to try Adipocere.
