Talk:Ball Park Franks

Untitled
Angus Beef variety perhaps should be included. —Preceding unsigned comment added by 76.4.248.74 (talk) 18:14, 2 October 2008 (UTC)

They "plump"
I came to this article hoping there would be an explanation of how it is that they "plump when you cook them." The currently cited refs are no help either. Anyone have any idea? Beeblebrox (talk) 07:46, 30 June 2009 (UTC) Like a bread dough, there is a significant amount of gas in the wiener before it's on the heat. When it's heated up the gas expands and - like with bread it increases the volume of the mass being cooked. In bread, this causes those pretty holes and delicate crumb that make a good artisan bread the object of many baker's obsession... With sausage makers, gas in your meat before it's cooked off is not generally considered a good thing... it splits the casing and causes your painstakingly constructed recipe to leak juices, fat and flavor before it's eaten.

Ball park franks are unique in that even if you cut into them they will still swell... That's due to the uniformity of the meat mixture before it's packaged... there is just as much gas directly under the skin as there is in the center of the frank. It's highly uniform.

Of course I can't add this to the main article... I have no references except years of experience making my own bread and sausages, including wieners. The ball park brand plumps when you cook them because the mixture of finely ground meat and additives is filled with tiny gas bubbles that expand with heat. 68.115.33.149 (talk) 01:39, 20 January 2011 (UTC)

They plump because the meat mixture contains water that expands the meat mixture when they are heated. Also, as erroneously stated above, Ball Park Franks are skinless, so there is no "gas" to be captured by the "skin".