many hot dogs have no casings, so the moisture and fat will just escape when cooked. Why don t ball park franks plump any more? Relevance. See more of Ball Park Brand on Facebook 18 answers. 5 years ago. Fried Dough Ho: 09-30-2010 01:38 AM: Googling around... Quote: Think of the sausage as being like dumpling batter. Why do Ballpark Franks "plump" when you cook them? Lv 7. Corvato. 1 Answer. Explain Like I'm Five is the best forum and archive on the internet for layperson-friendly explanations. They need a hot dog that didn't dry out after prolonged heating so that the dogs were still as juicy in the ninth inning as the first. its their casing. Press J to jump to the feed. it's all in the heat of the moment... 0 0. hotbucks6. Für nähere Informationen zur Nutzung Ihrer Daten lesen Sie bitte unsere Datenschutzerklärung und Cookie-Richtlinie. Why do Ball Park Franks plump when you cook them? Perhaps a combination of the meats? Answer Save. Join Yahoo Answers and get 100 points today. So the remaining meat dries out a bit (which is why well-done steaks are often harder and drier-tasting) and shrinks until it can be used as an emergency hockey puck. Trending Questions. Press question mark to learn the rest of the keyboard shortcuts. 4 years ago. Daten über Ihr Gerät und Ihre Internetverbindung, darunter Ihre IP-Adresse, Such- und Browsingaktivität bei Ihrer Nutzung der Websites und Apps von Verizon Media. Réponse préférée . New comments cannot be posted and votes cannot be cast, More posts from the explainlikeimfive community. Answer #2 | … ball park franks have a casing which holds onto these, and will slightly inflate like a ballon when cooked. Anonyme. Informations sur votre appareil et sur votre connexion Internet, y compris votre adresse IP, Navigation et recherche lors de l’utilisation des sites Web et applications Verizon Media. Yahoo fait partie de Verizon Media. Pertinence. Get your answers by asking now. Cookies help us deliver our Services. They don't have any external coating or dense structure that traps the moisture and the fat - it just evaporates away or drips into the pan or barbecue instead. By using our Services or clicking I agree, you agree to our use of cookies. Depending on the temperature, you can also cause the water in the frank to evaporate, creating outward pressure that pushes the body of the frank (or sausage) outwards, kind of like a popcorn kernel except it only blows up if you're unlucky. What is a food you buy that has to be name brand? When you cook either, the fat partially liquifies into oil, which takes up quite a bit more volume and pushes the meat outward. Not so with steaks and ground beef. 10 réponses. why don't ballpark franks plump anymore. Other franks I've purchased don't seem to do this that I've noticed. 2 Answers. Yahoo ist Teil von Verizon Media. runner1. 9 years ago. Nos partenaires et nous-mêmes stockerons et/ou utiliserons des informations concernant votre appareil, par l’intermédiaire de cookies et de technologies similaires, afin d’afficher des annonces et des contenus personnalisés, de mesurer les audiences et les contenus, d’obtenir des informations sur les audiences et à des fins de développement de produit. Relevance. Il y a 1 décennie. Even if the batter has no yeast or baking powder in it, it's just plain flour and egg, it'll still end up with tiny air bubbles after you cook it. Sie können Ihre Einstellungen jederzeit ändern. If you cut them before cooking, it won't. Join. Il y a 1 décennie. Trending Questions. Favorite Answer. Pour autoriser Verizon Media et nos partenaires à traiter vos données personnelles, sélectionnez 'J'accepte' ou 'Gérer les paramètres' pour obtenir plus d’informations et pour gérer vos choix. Vous pouvez modifier vos choix à tout moment dans vos paramètres de vie privée. 1 1. Positive: 58.333333333333 %. Is it a chemical or preservative placed in them? No girls around. Dazu gehört der Widerspruch gegen die Verarbeitung Ihrer Daten durch Partner für deren berechtigte Interessen. Dies geschieht in Ihren Datenschutzeinstellungen. Don't Panic! Something is added to the mix, probably some grain, that absorbs the fat that renders as the hot dog is cooked. The steam formed inside pushes the frank out making it expand. aus oder wählen Sie 'Einstellungen verwalten', um weitere Informationen zu erhalten und eine Auswahl zu treffen. Découvrez comment nous utilisons vos informations dans notre Politique relative à la vie privée et notre Politique relative aux cookies. Lv 6. Curious, and being a good little Christopher Kimball worshiper, I went out and bought a package. And why should I care that they do? Voir plus de contenu de Ball Park Brand sur Facebook why don t ball park franks plump any more? Then the cooking causes the proteins inside to form a hard structure (uncooked sausage is very soft but cooked sausage is firm) that locks the swelled shape in place. Ask Question + 100. Still have questions? Ball park franks a thicker skin, to prevent splitting, and a slightly higher concentration of water. Answer #1 | 05/08 2016 20:45 No girls around. Why do Ball Park franks plump when you cook 'em? Wir und unsere Partner nutzen Cookies und ähnliche Technik, um Daten auf Ihrem Gerät zu speichern und/oder darauf zuzugreifen, für folgende Zwecke: um personalisierte Werbung und Inhalte zu zeigen, zur Messung von Anzeigen und Inhalten, um mehr über die Zielgruppe zu erfahren sowie für die Entwicklung von Produkten. Ballpark franks, as the name implies, were first sold in the Detroit Tigers baseball stadium. Répondre Enregistrer. why don't ballpark franks plump anymore. Ballpark franks are like sausages; they contain a fair bit of fat. Answer for question: Your name: Answers. Nathan's Famous, MY brand of choice, came in second. Damit Verizon Media und unsere Partner Ihre personenbezogenen Daten verarbeiten können, wählen Sie bitte 'Ich stimme zu.' Oddly enough, Ball Park Franks came in first in the blind taste test for commercial wieners carried out a year ago by COOK'S ILLUSTRATED magazine. Answer Save. Ballpark franks are like sausages; they contain a fair bit of fat.