|
|
That is rediculous. Is it selling? I assume it is, there's lots of people with too much money.
I tried a sous-vide "kotelet" (dunno the English term for the piece of meat) a few months ago; it does come out the same way every time, because you can control time and temperature. That's a gimmick my slowcooker yet has to learn.
So, yes, I'm happy with you posting about it 
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
|
|
|
|
|
I think that "Kotelet" would be a "Cutlet" or more accurately a "chop": Lamb Chop[^] , Pork Chop[^]
Eddy Vluggen wrote: because you can control time and temperature
This one promises to be more accurate than the old one: it claims +/- 0.1C instead of the +/- 0.5C for the older. Not that that was ever a problem... 
I think the main reason I posted about it was the IoT aspect, and the "lazy dev" syndrome more than anything else.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
AntiTwitter: @DalekDave is now a follower!
|
|
|
|
|
OriginalGriff wrote: I think that "Kotelet" would be a "Cutlet" or more accurately a "chop": Lamb Chop[^] , Pork Chop[^]
Pork indeed.
OriginalGriff wrote:
This one promises to be more accurate than the old one: it claims +/- 0.1C instead of the +/- 0.5C for the older. Not that that was ever a problem...
The slowcooker only knows two settings; "on" and "off". I'd wish it was that accurate.
OriginalGriff wrote: I think the main reason I posted about it was the IoT aspect, and the "lazy dev" syndrome more than anything else.
You're posting about what you experience, which means I do not have to experience the same 
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
|
|
|
|
|
I still have - and use - my slow cooker, and it has three settings: High, Low, and Warm.
High is "Kinda around 80C, but don't hold me to it".
Low is "Around 80C, but I'll vary even more"
Warm is "Hot enough to burn the top, but to cool to eat"
Makes a damn good chilli by the kilo of mince though!
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
AntiTwitter: @DalekDave is now a follower!
|
|
|
|
|
So, in my mind a sous-vide is a slowcooker that you can set to a specific temperature and time?
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
|
|
|
|
|
Yes - a very specific temperature, because you are targeting "this protein" and not "that protein". And one degree can change which proteins the heat with will affect, which changes the taste, and the texture.
It's cooked in a vacuum bag under water for better conduction than air will give you, and an even cook on all sides - as well as not losing any juices!
The time isn't that important - you can overcook meat in a sous vide but it's in terms of hours rather than seconds.
First time I tried whole leg of lamb I used my beef experience and gave it 18 hours, and it was like slimy baby food 
2 hours is about perfect, but you can leave it in for three without problems.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
AntiTwitter: @DalekDave is now a follower!
|
|
|
|
|
OriginalGriff wrote: Yes - a very specific temperature, because you are targeting "this protein" and not "that protein". And one degree can change which proteins the heat with will affect, which changes the taste, and the texture.
I haven't been discriminating between proteins; according to the doc, any protein is good (for me, not a generic advice).
OriginalGriff wrote: The time isn't that important - you can overcook meat in a sous vide but it's in terms of hours rather than seconds.
First time I tried whole leg of lamb I used my beef experience and gave it 18 hours, and it was like slimy baby food
2 hours is about perfect, but you can leave it in for three without problems.
The slowcooker usually runs for six hours. Depening on what you throw in there, it will fall apart and become a sauce. Sometimes that's good, but usually it's not so great.
It sounds perfect for a restaurant if you can guarantee the outcome; it's just the two hour wait that would make most restaurant-goers would consider "too long".
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
|
|
|
|
|
OriginalGriff wrote: This is about the only IoT device I can actually see a use for in the kitchen - starting your food as you head for home so it's ready when you walk in? Handy
reminds me of the good old days downloading some source code, start the download before heading to work, figured it should be done by the time you get home. Of course it always crapped out... stupid modems.
Then some bright sparks invented downloads that could continue after a break - can the sous vide do that?
Signature ready for installation. Please Reboot now.
|
|
|
|
|
Effectively yes - it continues until told to stop unless it's on a timer, even if the connection is lost.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
AntiTwitter: @DalekDave is now a follower!
|
|
|
|
|
The problem with starting your food as you head for home is that the vagaries of the rail system or traffic jams could mean that you're timing is a long, long way out.
There's also the omnipresent danger of bumping into someone that invites you along for the mythical "quick pint" to contend with.
It's probably a pretty cool concept for teetotalers in countries with adequate transport infrastructures, though. 
98.4% of statistics are made up on the spot.
|
|
|
|
|
Chuck a steak in the Sous Vide when you leave for work.
Start it cooking when you head home. Takes you an hour, it'll be ready.
Takes you two hours, it'll still be ready.
Get diverted into the pub? Use the phone app to turn it off ... and restart it when you are heading home.
That's the beauty of it: while you can overcook stuff, it takes serious amounts of time to do it!
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
AntiTwitter: @DalekDave is now a follower!
|
|
|
|
|
I'd be a bit worried about turning it off and on again with some things - especially chicken.
Maybe that's me being a touch paranoid because I once had food poisoning via a similar route (no sous vide involved), but it was a very painful way of learning not to cook things in installments.
98.4% of statistics are made up on the spot.
|
|
|
|
|
had a friend recommend one of these. Meat comes out so tender even his kids like it.
Charlie Gilley
<italic>Stuck in a dysfunctional matrix from which I must escape...
"Where liberty dwells, there is my country." B. Franklin, 1783
“They who can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety.” BF, 1759
|
|
|
|
|
Seems like a good way to totally ruin a steak! charcoal broiled is much better for almost everything!
CQ de W5ALT
Walt Fair, Jr., P. E.
Comport Computing
Specializing in Technical Engineering Software
|
|
|
|
|
You'd be surprised!
You can - and it's a damn good idea - finish the steak off on a charcoal grill, or in a very hot pan (this starts the Maillard reaction[^] and is as important to steak as the internal cook) but what it guarantees is that the internal cook of the meat is precisely correct: no more grey leather or unexpected tartare.
And because you target proteins you end up with Rump flavour and Fillet texture: you don't lose the marbling and juices to the charcoal where the flavour is lost.
And chicken Sous Vide is always moist and cooked through!
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
AntiTwitter: @DalekDave is now a follower!
|
|
|
|
|
|
I tried to do a quick search, but unable to calculate the age of that light based on the redshift. If it's so far, it must be really old, and really near Big Bang age.
|
|
|
|
|
|
I found that, but I'm too ignorant to use it well... 
There is no redshift to year straight conversion with "default" variables as perceived by Earth.
|
|
|
|
|
You can enter the given redshift (1.5 as per the web page) and click "age" - this gives:
Quote: Age of the universe: 4.2879 Gyr, which is 31% of the age of the universe today.
Lookback time: 9.489 Gyr.
It is just about 9.489 billion light years (gyr == gigayear) distant - feel free t convert that to feet and inches!
Keep your friends close. Keep Kill your enemies closer.
The End
|
|
|
|
|
Ok, thanks.. I did not realize that those links were actually functionalities of the calculator.
The boxed inputbox over gave me the idea that everything was there on the top and that's all.
|
|
|
|
|
I use some relaxing pills... some handful...
(that is not all applications are yours!)
"The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge". Stephen Hawking, 1942- 2018
|
|
|
|
|
what are you applying? paint? nail varnish?
Signature ready for installation. Please Reboot now.
|
|
|
|
|
Hmm? What? Sorry, I was browsing some research material.
|
|
|
|
General 
News 
Suggestion 
Question 
Bug 
Answer 
Joke 
Praise 
Rant 
Admin 
Submit an article or tip
