I’m making a Gouda and just realised I have don’t have any Calcium Chloride for the brining. Will it hurt if I miss it out? (Ie just brine with water, salt and vinegar.) I could get some delivered tomorrow from Amazon: if it’s essential would it matter if I left the cheese for 24 hours (more) before brining? Thanks - apologies for the newbie questions!
Calcium chloride is soluble and doesn't need to react with stomach acid (which babies don't have a lot of) to be digested. Calcium phosphate on the other hand must be suspended in micelles to be dispersed through a solution, and digestion must first shatter the micelles and then digest the calcium phosphate into calcium chloride and absorb it.
So why didn't the body just evolve to make milk with calcium chloride to begin with?
As the title says- I'm living in a non-US country and tried to make feta cheese with milk that I thought was unpasteurized, but it turns out this brand is ultra pasteurized (just doesn't say it on the label). Can I cook with the milk that now has all the cheese fixings added? Or does it need to be discarded? Appreciate any suggestions
Hi. I'm not sure if this is the right place to ask.
I've learned recently that preventing icy pavement with brine is more environmentally sound than using straight rock salt. My household has historically used magnesium or calcium chloride ice melt rather than rock salt. I'm considering switching to a brine, but don't know how that compares to what we've already been using. Can anyone point me to a source that touches on the question? I haven't had any luck so far.
Rather than buying small bags of CaCl for our small brewhouse, I went ahead and bought a full 50 lb bag of the stuff. We were always running low at the wrong times and I figure it will last around 1-2 years at our usage.
With CaCl being a desiccant, beyond storing it in an airtight container, I'm also thinking about putting the container in the freezer where there should be less humidity than in the brewhouse, reducing the amount of water absorbed further. Any thoughts or best practices on this?
Hi pharmacy friends,
I'm working on a critical care pharmacology manual, and am stumped on pathophysiology or rationale for the following recommendation:
We can give calcium chloride (more potent, not requiring liver breakdown for free calcium) via fast IV push, but we cannot give calcium gluconate (less potent, requires liver breakdown to get free calcium) via fast IV push as it will cause vasodilation and hypotension.
My question is, why does calcium gluconate carry the risk of hypotension when pushed fast, but calcium chloride does not?
This is mostly academic curiosity, but any wisdom would be greatly appreciated!
Hey, just a question. I've heard that Calcium chloride heats in touch of water right? So do Calcium chloride pellets melt or stay in their shape?
Ok so, I've read many dill pickles recipes and I'm wondering, is the brining/salting/ice cubes step necessary for safety reasons or is it just for texture purposes? I have a jar of calcium chloride that I've used successfully for pickled jalapenos and dilly beans. I want to know if I could safely skip the salting steps in any pickle recipe with cucumbers and just add some calcium chloride instead.
the reason for ALCL3 to have covalent characteristics is that Al has a high polarising power due to a high charge density so the chlorine elecrron density is distorted causing a covalent characteristic , but For CaCl2 , Calcium also has a high polarizing power and so i would expect it to have calcium chloride to have the same covalent characteristic , but that is not the case . Why ?
Yesterday I picked up some stuff to do a little pickling, and spontaneously decided to just grabbed a jar of Mrs. Wages "Xtra Crunch" calcium chloride. Never used it before. I am going to do my typical big batch of refrigerator dill pickles, of which includes alum as an ingredient. Over the years I have been constantly experimenting and tweaking my refrigerator dill recipe, and I figured it might be fun to see if replacing alum with calcium chloride has an impact on the crunchiness. I've been trying to do research to find a refrigerator pickle recipe that uses calcium chloride, and I can't really find anything.
Does anyone have information regarding quick pickle brine solutions that utilize calcium chloride?
I see this used in dairy cheeses like cheddar. My understanding is it's to help balance out the calcium in homogenized milk from the store which will help the milk to curdle. I haven't seen any info on whether this would add strength to plant milks for the curdling process. Has anyone tried or seen anything and should I not bother?
I bought 100 lbs of calcium chloride last winter intended for melting ice. My pool wants 50 lbs, but it seems like it would take a long time to dissolve that much. Any tips for adding in this type of calcium?
Just bought calcium chloride for the first time. The package says 33% calcium chloride, so if my water calculator tells me to add 5mg of calcium chloride, using the one un got I should use 15mg? Sory if this is a dumb question, I prefer to make sure.
