Lye water is an ingredient used in Asian and African cooking for cooking meat, rice or noodles and vegetables like corn, beans, maize or okra to soften or add flavour or keep vegetables colour.
It is usually added as part of the recipe in small amounts spoonfuls. Lye water is a strongly alkaline caustic solution which can cause severe injury in the form of corrosive burns, especially to the throat, oesophagus and stomach if swallowed.
These injuries can result in hospitalisation and permanent damage in severe cases. Translated fact sheets detailing some of this information is available in the following languages:. Phone: 08 Email: Health. ScientificServices sa. Lye water food additives cannot be sold or supplied for household use if the pH level is higher than Is it really an emergency?
Consider the best health care option for you before visiting an Emergency Department. Information about the Virtual Support Network of services and other resources to support the mental health of the South Australian community.
Find out how and where to get tested for COVID and what to do before and after you get your test result. Scan in wherever you see the QR code displayed. Other treatments may also be given. How well a person does depends on how fast the poison is diluted and neutralized. Extensive damage to the mouth, throat, eyes, lungs, esophagus, nose, and stomach are possible.
The long-term outcome depends on the extent of this damage. Damage to the esophagus and stomach continues to occur for several weeks after the poison was swallowed. Death may occur as long as a month later. Keep all poisons in their original or childproof container, with labels visible, and out of the reach of children.
Atlanta, GA: U. Updated October 21, Accessed August 23, Hoyte C. Philadelphia, PA: Elsevier; chap Thomas SHL. Davidson's Principles and Practice of Medicine. Philadelphia, PA: Elsevier; chap 7. Editorial team. Sodium hydroxide poisoning. Poisonous Ingredient. It may also be found in certain household products, including: Aquarium products Clinitest tablets Drain cleaners Hair straighteners Metal polishes Oven cleaners Other products also contain sodium hydroxide.
Below are symptoms of sodium hydroxide poisoning or exposure in different parts of the body. If the chemical is on the skin or in the eyes, flush with lots of water for at least 15 minutes. Well, as Brian X.
Chen explained in the New York Times, lye makes bagels taste better. It's also used in cuisines around the world, as a tenderizer and a curing agent, and if used properly and with the proper knowledge, it can definitely beef up your homemade bagel game without killing you or your loved ones.
The key to cooking with lye is understanding how it works, though the more you learn about the chemical compound, the harder it might be to convince yourself that using it in your food is a good idea. To this day, when someone mentions lye, I still think about that scene in Fight Club , where Brad Pitt's character is making soap and pours the liquid lye on Ed Norton's character's hand, giving him a chemical burn and making him convulse—not bagels.
And it turns out that, just like in the movies, lye is used to make soap. It can also be used as a hardcore home-cleaning agent , such as Drano, and is sometimes used by contractors to literally dissolve the carcasses of roadkill. Mexican cartel members have also been using it to get rid of victims' bodies. But the most relevant use of lye to my interests is as a baking or cooking ingredient.
This seems like an unnecessary disclaimer, but I feel a responsibility to state here that any lye you're using for cooking must be food-safe. Don't start thinking that you can boil bagels in Drano, OK?
Lye is simply sodium hydroxide, a chemical compound that is very basic in the chemical sense because it's an alkalai , and its ability to dissolve natural matter with ease is the most terrifying thing about it. But that's also what makes lye such a powerful cooking and curing agent. Lutefisk , for example, is a Norwegian dish —"a piece of dried, salted cod that has been soaked in a bucket of lye for several days," according to the authors of Advances in Food Science and Nutrition.
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