Comment on Could you grind up a loaf of bread back into a flour and make a new loaf of bread?

• southsamurai@sh.itjust.works ⁨1⁩ ⁨week⁩ ago

  I had to look that up, and it’s pretty cool, but what you’re getting back wouldn’t work right as an ingredient, except in some edge cases maybe. Plus, nothing I found indicated that the urea was for sure removed, which would interfere with cooking. I also didn’t see anything about the fats and what kind of shape they’re in.

  It’s also not the same thing because that’s a chemical change, not grinding the egg up. Which you can do to bread too, but what your get back isn’t flour at all.

  Assuming that you could use the same basic idea with bread, what you’d get is a slurry of gluten, and broken down starches. There’s stuff that could maybe be done with that, but not making bread for sure. For one thing, the yeasts consumed the sugars, converted it to gas and alcohol, most of which evaporates out by the time you slice bread. So the process is dead in the water at the start. You’d have to add back that stuff in a form that could be fermented, and that’s basically just going to be flour.

  Tbh, saying that the process I saw is unboiling an egg is journalists licence at best, click bait bullshit at worst, like the whole dire wolf thing that’s been making rounds lately. Yeah, if you want to pretend that “unboiling” means something other than what the obvious assumption is going to be, that’s great. But the process doesn’t actually return the eggs did the state they were before. Pretty close, since egg proteins are relatively simple, but it isn’t like what you’re getting is the same thing as if you whipped up eggs in a bowl, which is what “unboiling” would mean to most people (and that’s the main complaint I saw on videos and articles).

  The people that cooked it up (heh) even said that it’s more about being able to clean gear and get a partial return of the proteins for reuse, with the key word being partial.

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