a quick google yields this:
Steve, agree. That’s why I mentioned that sodium nitrite doesn’t really decompose at kitchen temps.
Last night I was burned out from the work week and picked up a Papa Murphy’s sausage fave that I decorated with our favorite toppings. Through it in the (425) oven at 4:30. By 7:20 it was really well done. I can swing osso bucco but can cook a take home pizza. These are the things my wife keeps in her back pocket for the times I say stupid things or get too big for my breeches.
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Well this morning I was making a smoothie and the frozen fruit wasn’t making its way to the bottom of the blender, so I used a wooden spoon to help it down and went just a bit too far - spoon caught the blade and flew across the room together with blueberry mango all over the scattered papers on the counter and floor.
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I made some beautiful bay scallops last night, and they would’ve been even more beautiful had I not gotten a little ahead of myself with de-glazing the pan and screwed up their caramelization.
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