The Reason Why Lobsters Turn Bright Red When You Boil Them

Fudio/iStock via Getty Images
Fudio/iStock via Getty Images

If the fire-engine red of the lobster on your plate makes you painfully aware that it was boiled alive, think of it this way: The bright color is simply the result of a chemical reaction.

Lobsters’ usual greenish-blue hue serves them well in life, camouflaging them from the predatory eyes of cod, haddock, and other large fish that prowl the ocean floor. Anita Kim, a scientist at the New England Aquarium, explained to Live Science that this color results from the combination of two molecules.

One is astaxanthin, a bright red carotenoid that lobsters absorb by eating things that contain it. The other is crustacyanin, a protein that already exists in lobsters. When crustacyanin binds with astaxanthin, it twists the molecule into a different shape, which changes how it reflects light. So instead of red, live lobsters are blue.

Then, when you boil one of the tasty crustaceans, the heat causes the crustacyanin molecules to contort into new shapes. In doing so, they release the astaxanthin molecules, which rebound to their original shape and red color. Michele Cianci, a biochemist at Italy’s Marche Polytechnic University where the phenomenon was investigated, likened it to manipulating a rubber band with your hands. “You can impose any kind of configuration you want,” he told Live Science. “When you release the rubber band, it goes back to its own shape.”

The same thing happens with shrimp, which go from ghostly gray to pink when you cook them. How, then, do flamingos turn pink from eating raw, almost colorless shrimp? Crustacyanin releases its hold on astaxanthin during the flamingos’ digestion process just like it does when heated.

By the way, don’t feel guilty about having torn your lobster away from its one true love—they don’t really mate for life.

[h/t Live Science]

Wayfair’s Fourth of July Clearance Sale Takes Up to 60 Percent Off Grills and Outdoor Furniture

Wayfair/Weber
Wayfair/Weber

This Fourth of July, Wayfair is making sure you can turn your backyard into an oasis while keeping your bank account intact with a clearance sale that features savings of up to 60 percent on essentials like chairs, hammocks, games, and grills. Take a look at some of the highlights below.

Outdoor Furniture

Brisbane bench from Wayfair
Brisbane/Wayfair

- Jericho 9-Foot Market Umbrella $92 (Save 15 percent)
- Woodstock Patio Chairs (Set of Two) $310 (Save 54 percent)
- Brisbane Wooden Storage Bench $243 (Save 62 percent)
- Kordell Nine-Piece Rattan Sectional Seating Group with Cushions $1800 (Save 27 percent)
- Nelsonville 12-Piece Multiple Chairs Seating Group $1860 (Save 56 percent)
- Collingswood Three-Piece Seating Group with Cushions $410 (Save 33 percent)

Grills and Accessories

Dyna-Glo electric smoker.
Dyna-Glo/Wayfair

- Spirit® II E-310 Gas Grill $479 (Save 17 percent)
- Portable Three-Burner Propane Gas Grill $104 (Save 20 percent)
- Digital Bluetooth Electric Smoker $224 (Save 25 percent)
- Cuisinart Grilling Tool Set $38 (Save 5 percent)

Outdoor games

American flag cornhole game.
GoSports

- American Flag Cornhole Board $57 (Save 19 percent)
- Giant Four in a Row Game $30 (Save 6 percent)
- Giant Jenga Game $119 (Save 30 percent)

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Wax Paper vs. Parchment Paper: What’s the Difference for Cooking?

Wax paper is great for keeping your counter space clean (as seen above).
Wax paper is great for keeping your counter space clean (as seen above).

When it comes to kitchen accessories, there are utensils like ladles and spatulas, bakeware like cupcake pans, and then covers and wraps like aluminum foil and plastic bags. But one kitchen item can result in some confusion—paper. Specifically, wax paper versus parchment paper. Despite similar appearances, they're not the same. What’s the difference between the two?

It’s pretty simple. Parchment paper tolerates heat and wax paper does not. Parchment paper is a sturdy, kitchen-specific item made with silicone that resists both grease and moisture. It’s perfect for cake molds or for wrapping fish. (So long as you don’t reuse it for those tasks.) You can safely use parchment paper in an oven.

Wax paper also has a non-stick surface, but it’s not intended for use around any kind of heat source. The wax on the paper could melt. It’s better to use it to cover countertops to make clean-up easier. You can also use it to roll out dough or pound chicken breasts into submission.

Though parchment paper is typically more expensive, it’s far more versatile. You should opt for wax paper only if you plan on making a mess and want to discard it easily. But don’t get the two mixed up, as wax paper near heat could require another kitchen accessory: a fire extinguisher.

[h/t MarthaStewart.com]