Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Nothing new. Charcoal has been used as an anti-fermentative, absorbent, or deodorizer in food for centuries if not millennia.
Charcoal biscuits (cookies) were popular in the late 19th century/early 20th century and were still around when I was a kid in the 1950s.
Charcoal is also used in Chinese cooking and that of of SE Asia.
What you are seeing is just the latest marketing fad.
Nothing new. Charcoal has been used as an anti-fermentative, absorbent, or deodorizer in food for centuries i not millennia.
Charcoal biscuits (cookies) were popular in the late 19th century/early 20th century and were still around when I was a kid in the 1950s.
Charcoal is also used in Chinese cooking and that of of SE Asia.
What you are seeing is just the latest marketing fad.
Nothing new. Charcoal has been used as an anti-fermentative, absorbent, or deodorizer in food for centuries i not millennia.
Charcoal biscuits (cookies) were popular in the late 19th century/early 20th century and were still around when I was a kid in the 1950s.
Charcoal is also used in Chinese cooking and that of of SE Asia.
