for many years I have been cooking my meals by placing two unopened cans on their side in a saucepan of water and bringing it slowly to the boil in a covered steel saucepan
I then let it simmer for a short period - let it cool
I then remove the cans and once they are hand hold hot I open them
I have been censured on scuttlebutt for saying that this is what I do.
I would love to know -
hopefully from some-one who knows
how likely is it that the contents of the cans will get so hot that it starts to boil?
then explode the can in such a way that it sends shards of tin can, shattered bits of suacepan and boiling hot chicken currey acorss my cabin resulting the demise or injury of the head chef.
is this more dangerous than sailing on a calm day without a life jacket - or walking on a slippery pontoon.
being an engineer and physist I had assumed that the tin would be strong enough to cope with the expansion of the food - I had also assumed that the chicken curry would be unlikely to boil before the water
and that if the can did go it would at worst burst a seam and then fill my sealed suacepan with wet curry sauce.
depsite many hundreds of such meals I have so far failed to split any cans at all.
Am I utterly wrong
am I going to die?
Is this more dangerous than bullriding
have moved the film of the technique from the vlog section of my website to the front page
at the bottom
if its slow to load....its friday night afterall... then start the films... pause them and they will buffer.
please do not go thinking that the short two minute film is in anyway indicative of the rest of the 100 plus odd films now available there.
It is far more exciting and than anything I have ever done
just to save you any nervousness - no-one was injured in the making of this film
there are three other films on the front page - about the Alde, Ore and Butley - much more representative of KTL