, can Impulse hold a pot of water at a steady 30°C (86°F)?
Asking in light of groundbreaking egg news published yesterday in Nature Communications Engineering...
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Indeed. To substantiate that claim, they cite Uysal & Boyaci, "Authentication of liquid egg composition using atr-ftir and nir spectroscopy in combination with PCA" (scijournals.onlinelibrary.wiley.com/doi/abs/10.100) ¯\_(ツ)_/¯
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I'm so tempted to dig out the sous vide (for a 30° water bath) and try this. Only takes 32 minutes.
For the lazy-
Periodic eggs were placed alternatively in boiling water (Th = 100 °C) for th = 2 min and water at Tc = 30 °C for tc = 2 min, for a total cooking time of 32 minutes, which corresponds to the repetition of the hot and cold cycles for a total of N = 8 times.
I’ve been waiting my entire life for a scholarly examination on how to cook the perfect egg using periodic time-varying boundary conditions in the energy transport problem to build an ad hoc thermal profile.
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It’s funny that both science papers and cooking blogs make you scroll through pages of boring backstory just to get to the damned recipe.
I’m having a hard time pulling what the optimal time in hot and cold water is from this paper what is it?
All this hysteria about spoiled eggs in the US. In the EU, the problem has been solved simply by not allowing the eggs to be washed or refrigerated. This way, they retain their biological protection on the shell against external bacteria such as salmonella.
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