evasive_chimpanzee

Kenji Lopez-Alt discusses it in his video here. There’s a little bit more detail in his book The Wok.

www.youtube.com/watch?v=SGP36xcUnOs

You dont need to, but it does have an effect on the texture of the final dish. Typically, it’s done with sliced meat, not whole cuts.

Most of the people telling you not to wash chicken are sticking a whole chicken under a running faucet and splashing everywhere, which is bad. The right way to do it is just put your cut chicken into a bowl, add some water, and swirl it around with your hand. Then you can drain off the water and add your marinade or whatever. There’s effectively no difference from that and just washing dishes that have touched raw chicken.

You end up with a much more tender final product.

Reminds me of “hill hill hill hill”. https://en.wikipedia.org/wiki/Torpenhow_Hill

I used to be meticulous about trying to dial things in with software, and I got really good at it. Then somehow my database got corrupted or overwritten with blank entries (I think I installed a later version of the software and that messed things up). I tried to get back to where I had been, but it was disheartening, so I just went feral.

You can get really, really in depth. Everything from recipe development and inventory to the actual processes.

For example, you might design a beer with three different grains, and it would calculate resulting gravity after your mash, and the color of the wort. Then it would know the boil-off rate based on the power of your heating element and dimensions of your boiling vessel, so it would give you the post boil gravity.

There’s a million things to use it for. Consistency is really a big one.

It makes sense that UV is only s small % of the energy from the sun, so sunscreen would only be responsible for a small change in heating.

Looks like some can inhibit sweating, too, which could be a double whammy.

pmc.ncbi.nlm.nih.gov/articles/PMC5139786/

That’s the problem with sunscreen, too.

They do, but they use different voltage and frequency for their grid, so you can’t just buy one of theirs and use it.

Thats the problem: no one actually makes the devices yet, but there are official standards now, so I bet we’ll be getting the first devices before the end of the year.

No, you dont understand, we can’t just look elsewhere to find examples that have been shown to work well, we have to spend all our money on developing a completely parallel set of rules and regulations from the ground up because of … reasons.

It’s the same thing with bike lanes: every city spends the whole budget on doing “studies” of different designs rather that just building the exact designs that the Dutch have perfected.

In this case, the unfortunate thing is we can’t just buy German gear since the voltage and frequency of our grids are different.

I’ve never made paneer, but I have made a lot of ricotta (well, this type of ricotta, there’s also leftover whey ricotta, which I haven’t made). I had no clue paneer was basically just pressed ricotta.

Do you ever salt it, or is that just not common with paneer?

My trouble is always ending up with too much leftover whey. Yeah, you can use it in bread, but unless you are baking like 4 kg of bread, you won’t use it all. I’ve used it in soup, too.

In addition to this, you can find a lot of stuff through iNaturalist.

Instead of cutting it into cubes, try hand tearing pieces for the air fryer. If you do that, the irregular edges crisp up better, especially if you oil it and then dredge in cornstarch or similar.

From wikipedia:

Figures compiled in a 2007 report by National Geographic[70] point to modest results for corn ethanol produced in the US: one unit of fossil-fuel energy is required to create 1.3 energy units from the resulting ethanol

Add on top of that the environmental impact and opportunity cost of the land use, and corn based ethanol becomes a non-viable solution.

Yeah, I dont think we’ll ever be in a place where we don’t want to be producing some combustible fuel. We can electrify a whole lot of things, but it’s hard to beat the energy density of stuff you can burn.