/ck/ - Food & Cooking

>>17106389
What is the volume of the vials?

>>17106389
Nice. You delivered.

>>17106392
6x100ml vials.

For what purpose?

Got the deenz blended and equally distributed into these two vials. Not sure if I should have added water to them or what. We shall see.

>>17106419
Just for fun. I bought some other scientific shit at auction today that's going to make a very interesting thread. Sonic dismemberator and a full rotovap set up.

Monitoring

you could spin mercury out of non-deenz to get them up to the champ's healthsomeness level

>>17106477
In they go! I hope this doesn't make a huge mess or kill me. I'm going to set them spinning now. Results in an hour.

>>17106489
Waiting with anticipation. Do you have any plans for your hyper-pure deenz liquor?

It's spinning now. 3200rpm seems to be the max, which is a reasonable amount of g force. Centrifuges are scary, but there's no percievable vibration, so I think I'm good.

>>17106493
Not really sure yet. Mostly just pure experimentation at this point. I know I'll get a fat, solids, and water layer, but other than that I have no idea.

Are you making canned fish pills or wut?

>>17106514
how much did that centrifuge set you back?

What'll you do if you open the vial and a whole fish comes out?

>>17106554
I'll shove the fish up my ass

I stopped the deenz to make sure everything was okay and my suspicion was correct. The lids got pulled off and the vials are sunk down into the holders. I've got a fix for it, so hang tight.

The deenz seperated into 3 layers from about 10 mins of spinning, so things are looking good.


>>17106536
Idk. My dad got it at an auction with a bunch of other shit, so essentially free. I think you can get used ones for like 500-1k.

>>17106567
Okay! Well here is the initial result. Definitely not completely seperated, but we can start to see the layers.

I think I found a fix to keep the lids on.

>>17106618
I'm glad you can continue. For science!

>>17106618
Okay. I fixed the problem. Back to waiting. I set the timer for 30 mins.

>>17106618
>moortuguese deenzonium
pls no
mankind isn't ready for this

>>17106618

>>17106411
Not a bad size, you can definitely work with this.

The uses are constrained by the function of the centrifuge ie what function and benefits will separation have and what would be fun to experiment with? I think sweet foods are the first choice because meat is a bit off putting at first.

I can't think of anything right now. You could do water extracts of certain foods and separate the solids from the water? Or ethanol extracts for flavor?

>>17106685
Itd be like low temp distilling.

>>17106685
A big one is seperating vegetable fats from the water/solid portion. This pea butter is something I'm going to try. Apparently it's delicious.

Making a tomato extract would be cool also. It should come out clearish yellow, but have tons of very pure tomato flavor.

>>17106722
I'll be messing around with a rotovap I got today sometime next week, which is low temp distillation.

>>17106618
REFINED DEENZ

>>17106389
This is probably the best thread on /ck/ now

Here's after 30 minutes. 4 distinct layers. I think I will spin for 30 more minutes and decant the individual layers and taste them.

>>17106748
Refined and deconstructed.

>>17106752
I try. Got some real cool shit coming up next week also.

>>17106389
semen

>>17106832
Are you gona present the food Alinea style?

>>17106389
Fantastic thread OP, keep up the good work.

I don't know where we're going but by God I like it.

crack an egg into one of those vials bro

>>17106924
Not a bad idea. Looks like eggs actually contain a bit of fat, so I may be able to make egg butter.

The layers are becoming more distinct. I think moisture is being squeezed out of the solids at the bottom.

1 more full hour and I'm going to take them out and taste them.

>>17106966
I wonder if the oil layer is distinct from fish oil sold in stores

>>17106966
Chemist here, I'm assuming you're aware but the layers are likely unsaturated oils (top; 1), saturated fats (white; 2), water-salt (3) and protein paste (bottom; 4)

As the oils float to the top the saturated fats (triglycerides rich in saturated fatty acids) can crystallize. Below them, and on top, of the fish paste, is probably a briny solution. Taste and let me know if I'm correct

>>17106389
i assume there was a thread about this before this one, anybody got the link?

>>17106389
>deenz
Thread hidden

>>17107070
probably up your gaping bussy, you little deenz slut

>>17106978
probably. most deenz come packed in olive or canola oil so its probably mostly that

>>17107007
Will do!

Do you have any idea if warmer or colder temps are better for spinning organic material? I've got mine set at 50ish degrees seems to be doing a pretty good job.

>>17107077
>deenz
Post hidden

if you're spinning up canned crap, might as well try spam
jello would be cool too
honestly it's fun to come up with what to put in it, I'm sure you've already considering a lot of things

So how are you planning on reconstructing these deenz?

17 minutes left.

>>17107113
Many interesting possibilities. It's a good way to get the fat from something you normally can't. It's a little unfortunate the spin cycles need to be in the 2-4 hour range for best results.

I've got some good quality strained tomato. I think I will try that next. The eggs could be cool also.

>>17107100
unhide them. NOW. >:(

>>17107147
You could just set it to run overnight or something then collect your fat in the morning.

>>17106747
Yes this would be cool, what about a ragu/bolognese butter?
>blog4foodies
Do you also read ideas in food and modernist cusine?

>>17107007
Iowa hillbilly anon?

>>17106389
nice. godspeed anon. ignore the fun haters.

is OP a chemist/scientist?

>>17107188
he got a fucking centrifuge at a garage sale and is separating deenz what the fuck do you think

>>17107192
I'm a chemist, and I think this is awesome

>>17107197
do you have "cool" periodic table themed knickknacks around your digs, my dude?

>>17107204
No. Just lab chemicals.

>>17107209
doesn't make you a bad person

Here is the final product. Tasting notes soon.

>>17107166
Bolognese is an excellent idea. I'm definitely going to try that.

Yeah I've seen all the fancy science stuff they use. It's a pretty fun novelty, but mostly too impractical for regular use. Using some of it to make a commercial product special is another story.

>>17107223
Alright, when are you dropping your version of picrel.

>>17107223
It’s like a deenz condom

Alright everybody. I seperated the layers and got a good taste of each one.

Top layer oil: cheap olive oil and a mild fishy flavor.
White layer: hard to say exactly what this is. Could very well be saturated fat. Tastes like deenz, but with a little more fishy flavor. Very creamy in texture.

Off white/water layer: Anon was correct. Briny and strong pure deenz flavor. Very delicious.

Protein layer: bland, gritty, mushy fish flavor.


Overall very interesting. Using the water layer in large quantities as a fish broth would be great, but would take way too many deenz.

Now onto the tomato!
>>17107234

>>17107295
you should load one of the sides to be heavier than the other, itl let the heavier side compress easier giving you better yield

>>17107295
I hate the word deenz but good thread. Would have never thot of putting food thru a centrifuge for shits and gigs

>>17107298
That's how you break a centrifuge. By volume counterbalancing works with a small table top machine (think high school chem).

>>17107322
nah man give it a try, trust

>>17107295
God bless you science anon!

>>17107322
Lucky for you I already broke it somehow. Going to try fixing it tommorow. Might need to replace or fix the brushes on the motor.

Exploding centrifuges are no fun especially when they're flinging 10 pounds of steel with 3k rpm attached to it.

>>17106937
use Egg yolks. Thats where most of the fat is.

>>17107170
No. I was in that thread though. I was the guy that called Iowa "chemist" anon an HPLC monkey because that's what chemistry graduates with B.Sc. end up becoming

I have a PhD and actually did most of my research in lipid synthesis/crystallography as it pertains to foods, cosmetics, and natural products.

>>17107085
That depends. What are you trying to do? If you want a better separation of lipids/proteins in your deenz system you're gonna have to increase the temperature at least to 40-50 degC, assuming deenz are rich in PUFAs

>>17107349
chemist anon here (>>17107896
), Where did you get your stuff? LabX or some shit? I have a Mettler Toledo analytical balance that needs power that I'm trying to get rid of if you're interested

I mostly have chemistry related decorative and historical pieces in my home

>>17107896
The centrifuge does go up to those temps. I'm not sure if I'm going to spin deenz again, but that could be useful info for doing other meats.


>>17107915
It was purchased at auction with a bunch of other science/analytical machines. Hyper specific water/solvent analysis stuff I think. I think the brand for all that stuff was waters or something...

Thanks for the offer, but I just got a pretty nice shimadzu scale today at auction to replace my ultra shitty chinese kitchen scale. Got a 500W fischer sonic dismemberator and a sweet 4L rotovap set up with chiller and pump. There's going to be some fun threads in a week or so.

I mostly like these machines because of the cool food stuff you can do with them. I'm more of a metallurgy kind of guy.

>>17107976
Hey, wanna buy some oscilloscopes or an NMR?

>>17107989
No. I just dropped over 6 grand on scientific shit today. Also how are either of those things useful for messing with deenz?

>>17107976
Material science? Did you study creep or some shit? I did quit of bit of crystallography of lipids and had to sit in grad classes with material scientists. Odd bunch, but they probably thought the same about me

>>17107989
Broker or Varian? I hear Varian is getting out of the business

>>17108009
An NMR is always useful. It's my bread and butter

>>17108009
OK we'll I hope you get stabbed to death next time you leave the house cunt

>>17108009
Well, you could use the NMR to find out what the functional groups are on your centrifuged deenz isolates

And I guess you could run an oscillating current through deenz cans or something and look at the funny shakamwypes it makes

>>17108040
>>17108040
No clue. An acquaintance of mine bought the NMR at an auction years back to flip. No clue if he did or not, he wanted me to ask my old chem professors if they wanted it. It's probably in a shed somewhere if he didn't end up selling it.

>man abuses science to create his own fish oil pills

>>17107976
If you're going to spin other meats, let me know what you have in mind. For reference, most meat fats (and oils) are rich in oleic acid so target your separation temperatures based on a template mono- or di-oleyol triglyceride. The other two fatty acid can be stearic, for reference, so look up the melting point of OSS or OSO triglycerides. This may be a good starting point. The USDA has a free food composition database, which you can use to calculate the average fatty acid composition of the food item in question, and you use that as a reference. There are excellent texts on all this which you can download from LibGen.

>>17108056
Jesus Christ. Probably an old Varian

Good luck getting rid of that. Might as well just sell the coils at this point. Can't imagine many chem department in the country nwould be willing to buy that

>>17108087
Well I didn't pay 5 figures or whatever for it so it's not my problem

>>17106389
/tv/ reporting in.
watching thread for possible kino value.

>>17108046
Rude.

>>17108047
For now my senses are good enough.

A while back I almost bit the bullet and got the consumables to get a plasma emission spectrometer running that came from the same lot of stuff as the centrifuge, but I decided not to spend like 2k on testing the dang thing.

I took some introductory materials engineering classes in college. Now I make knives, so I've picked up a fair bit of knowledge through that.

>>17108076
Interesting. Ty for the info. Good to know I can figure out the most efficient temps for extracting fats. It's one of the most interesting results of spinning foods.

>>17108047
>funny shakamwypes it makes
Fuck, I meant shapes. Think I'm having a stroke

Every now and then a thread like this reminds me why I suffer through the endless fast food shill threads
Good stuff OP do hummus next

>>17108138
No problem. The two reference texts I'll point you toward are "Handbook of Lipid Research, Volume 4, Physical Chemistry of Lipids" which is unfortunately not available on LibGen, and "Crystallization of Lipids" edited by Sato. The former text is the bible of lipid physical properties, and the latter (available on LibGen) is an excellent reference on fundamentals and techniques for studying/separating lipid crystals.

Might as well drop some money on a DSV at this point, anon

>>17108162
Saved. Thanks again.

Are you talking about a viscometer? There was a brookfield viscometer being sold at the auction. Went for 1k.

I like the science things that manipulate stuff more than analyze it. Except for scales and microscopes that is.

>>17107295
HE CANNOT BE STOPPED

>>17108199
No, autocorrect butchered it. Differential scanning calorimeter.
If you can splurge next time, pick up a differential scanning calorimeter (Perkin Elmer has some cheap models, although TA is the way to go) and a rheometer. a rheometer is the ultimate nexus between manipulation and analysis

Happy trails, I'm here for reference if you need help

>>17106389

>>17108832
That's not baseball

>>17107145
Reverse the spin direction until you have whole deenz back in the tube

>>17106389
Best thread on /ck/

>>17107209
wtf bro stop making meth

Great news, boys! I got the centrifuge running again. Holy mother of god it was difficult to put the brushes back into the motor, but I got it!

Spinning strained tomatoes for 40 minutes.

>>17110357
Doing God's work anon.

>>17110357
How much of an increase do you expect on your energy bill this month?

>>17110433
Eh, not much at all. It says 140 watts, but I bet it's a little higher than that. Maybe like 2-5 dollars if I ran it a lot.

Strained tomato after 40 mins. Going back for another 40. I'll have tasting notes after the spin is done.

Looks like water, starch?, and solids.

What about spinning A1 sauce

>>17110528
Do cum next

>>17106389
Closest thing I've seen to this was Iron Chef Chen Kenichi putting deenz through an ice cream machine to make deenz mousse. He did it in two separate battles so it was apparently good.

>>17110528
Glad to see you back, I was thinking today that you should do fresh unbrined olives (if you can get them) there's such a thing called olio nuovo and with this contraption it seems you could make really new olive oil

>>17110633
This is a cool idea if I could get fresh olives. Ill keep it in mind.

I'm going to do egg yolks next. Apparently they are almost 1/3rd fat by weight, so I should be able to get a decent amount of pure egg fat.

17g egg yolk has 4.5g of fat with 1.6g being saturated. I can fit about 160g in 2 vials. So I may get a couple tbs of egg oil.

Imagine a mayonnaise made using only eggs and egg fat.

>>17110677
>Imagine a mayonnaise made using only eggs and egg fat.
OOOOOOOOOOOOOOOOoooooooooooooooooooooooooooooo... Yeah. Do that one next.

>>17110677
>Imagine a mayonnaise made using only eggs and egg fat.
Yeah that'd be cool

Okay! The tomato is out. I put all the liquid layer into one vial for storage.

Tasting notes:
Liquid layer: mild V8 tomato juice in flavor and viscosity. It also has this really delicious fruity flavor to it. A little bit like mixing tomato with orange juice. This will make an excellent and unique vinaigrette.

The solids are bland tomato and vegetal tasting. Like really shit tomato paste.

Egg time!

>>17110677
Fuck ya

>>17110769
The eggs are in. 1 vial has yolks and one has whites. See yall in 1 hour.

>>17106389
WHAT THE FUCK
Its shit like this why I come to this shit hole web site lmao

How much was the centrifuge?

>>17110855


Check
>>17106567

>>17110917
Cool I want one now

>>17110935
Nice! Definitely a lot of fun to be had. I've barely scratched the surface on what I can do.

I think for food one with a chiller built in is better, but the thing is nearly the same size as a washing machine.

>>17110753
>This will make an excellent and unique vinaigrette.
nice

>>17110753
It'd be interesting to do a mozzarella salad with it or panzanella an then not ise any tomatoes except that tomatoe vinaigrette, you could maybe even make vinegar with it?

>>17110753
We used to gravity strain blended tomato through a ton of cheesecloth to make essentially that, but our results were always much clearer looking. It's a wonderful flavor. I wonder how much, if any of that cloudiness would filter out at this point, or if you'd have to actually clarify it with isinglass or something to remove the cloudiness.

>>17111170
I've been wanting to try that for ages, but cherry tomatoes are too expensive to buy 2.5kg for a reasonable batch and I wasn't able to grow enough this year. I was hoping spinning them would give me a similar result.
I have 2 guesses on making it clearer. Either using fresh tomatoes and gently blending them, or spinning it for like 4 hours. After 80 minutes it didn't seem like there was all that much difference.

Here's the recipe for tomato essence I've been wanting to try:

https://www.raymondblanc.com/recipes/tomato-essence/

>>17111211
>>17111170
You could try ice filtration? Works with stock

>>17111211
Yep, that's where we got the idea. We did it a bit differently, though. With the centrifuge, I was also thinking you could just dump it in with some good chicken stock, then clarify it all with a raft to make a chicken-tomato consomme.

>>17107295
you've white layer might be nucleic acids with other junk, neat thread anon

Egg yolk after roughly 1.5 hours. No distinct fact layer, but there is some white stuff on the bottom. I may add some salt to the vial and see if that would help.

>>17111237
Good idea.

>>17111259
I was thinking consomme as well. Almost has the viscosity of tomato soup, so it could be a funny take on the classic.

>>17111269
Interesting. Tasted pretty nice..

>>17111350
Here's the egg whites. Looks like... gross lol.

>>17107295
did you put the fish water in a damn wine glass?

you have my approval anon
but more importantly, you're giving me ideas

>>17111374
Hah, it's just a little tulip glass. It's to focus the aroma.

>>17111419
If you can measure the rpm on that fan you can use it to calculate the applied gforce. If you're in the 3000+ range you may have something there.

Is it taking so long to centrifuge because your fugues got a low rpm?

>>17110753
now reduce that shit and see how it tastes with fresh moz and basil.

>>17111457
Yeah. I'm only pulling around 1300 gs. The dial says it will go to 6k rpm, but it's only going to 3k. Even with 10k gs it still takes an hour or more for some food seperations.(from what I've read at least)

>>17111477
Thats pretty neat. I don't know a whole lot about centrifuges, what's a high end models g force usually go up to?

>>17111505
10k g is considered high for a standard centrifuge. I would need to have my centrifuge spinning over 11k rpm to achieve 10k gforce. That's insanely fast especially considering it's spinning over 10lbs of steel.

>>17107896
>PUFAs
Hi pufatard

>>17111350
Is that stuff eggs/semen/or parasites?????
Interesting

i'm here for this thread.

keep it going OP, I'd love to see more of your work in teh future.

Nice thread OP, im excited to see what you do with a rotovap, i always wanted one of those back in my dude weed alamo college days.

>>17107247
Can you delete your post, please ?

>>17106477
>Sonic dismemberator
I had to spend a billion hours homogenizing tissue in grad school using one of pic related and cleaning and autoclaving in between each use but OP has his dad buy a piece of equipment he can't even spell so he can huff deenz.
Fuck this gay earth

>>17111354
Why did they not go frothy

The egg yolk did not split at all after a good 3.5 hours. I'm adding salt to them to see if that helps. I wonder if a little vinegar would do anything. Maybe denaturing the protein will release the fats somehow?

I'm going to try to keep this thread bumped through the weekend, but my updates will be limited. Got a friend over and we're going to be doing some cool stuff with the centrifuge. I'll document for this thread.

>>17113531
You're doing the opposite of frothing in a centrifuge. Everything is essentially getting crushed by gravity.

>>17112834
Shit. Dismembrator* I purchased all the shit this time and will be trying to use them for more than just fucking around once i figure out what i want to use them for, commercially. You can use ultrasonic to extract essential oils for example then rotovap the solvent off. Sell it on etsy to women for lots of money.

>>17114447
Just remembered. Making jalapeno cheddar bread with centrifuged jalapeño juice replacing a portion of the water in the dough.

>>17106389
If I was put in one of those and spun around would I die?

>>17106389

>>17112981
Boo hoo.

>>17114471
Ever heard of the vomitron?

>>17112981
you'll never be a rad dude if u don't huff deenz

>>17114665
Those don't last very long though.

you should put your cum in the centrifuge

>scramble eggs
>put through centrifuge and unscramble
>????
>profit

>>17114708
There's a reason why you don't sit on the vomitron for three and a half hours

>>17114775
So it will kill me, good. That's how I'm going to kill myself. Going to enjoy the last three hours of my life as I let centrifugal force take me.

>>17114447
Egg yolks are an emulsifieremulsifier. So youre going to need something extra to overcome that.

>>17115251
>an emulsifieremulsifier
That's a lot of emulsifying.

Blended jalapeno for 2ish hours. I wonder which layer will be the spicy one.

Will report with tasting notes back when I can

>>17110816
truly 4chun has been a lulz desert for recent history

>>17115251
Have any idea how I would deactivate or denature the lecithin? That's the main emulsifier. Maybe a few drops of acid or alcohol?

>>17115299
Best thread alive currently

>>17110753
There should be a hipster restaurant that specializes in nothing but these deconstructed ingredients. I bet you could make a lot of money doing this. Fools will pay for it.

>>17106389
Do pizza

>>17115299
Gonna guess the very top layer. Looks like chlorophyll down there.

>>17115299
My best guess is the small layer of what might be liquid fat at the bottom? Capsaicin is more soluble in fats than water so whatever layer is the most oily is probably the spicy one

Fantastic thread btw, please keep us posted

>>17116578
>fat
>from a plant
fucking snakeanons

>>17106676
trust The Science anon

>>17107188
He's separating fish, that sounds like science to me

>>17115950
brilliant. serve it in the vials with a long handled tiny spoon

>>17116682
are oils not fats?

>>17116682
>He's never heard of vegetable oil
Come on anon...

>>17116682
Don't let them tell you different. Avocados are full of protein.

>>17116682
peepee poopoo

I hit my first true homerun with the centrifuge.

Carmelized onions made in the oven. Blended them with just enough water to actually blend. Spin at 20c for 2 hrs.

There's a very thin layer of oil at the top after spinning and it's extremely potent. I had 5 drops straight and the flavor of carmelized onions stayed with me for minutes.

I filled 5 vials and got around 1 tsp of that oil.

I'm using everything for breakfast tommorow.

>>17116578
The jalapeno was a little disappointing honestly. Each layer was a different flavor of green and all the layers underneath the top were spiciest. I think my centrifuge is just a little weak so it would take a very long time to fully seperate the layers.

>>17108123
Do..do you live in your car?

>>17112981
Never get salty over going to grad school, you're basically there to get a fancier degree and do research for profs.

>>17117768
What's the black stuff

>>17115950
It was a fad in the mid 2000s. I think theres was a famous molecular gastronomy restaurant in chicago that did it.

>>17115511
Try soaking the egg yolks in a brine for as long as youre willing then run them. Its water soluble and people brine and dry egg yolks anyhow .

>>17117777

>>17117768
So when you eventually serve this to someone, you can objectively say no artificial flavorings or colorings.

Here is breakfast.

Fried ground lamb with the water layer added from the centrifuged carnelized onions and some of my 15 month homemade miso paste, and cheddar cheese. All wrapped in store bought puff pastry.

Also did bacon bits and blue cheese filled ones.

Inside shot. These were so delicious.

>>17110554
2nd for cum

>>17116213
Chlorophyll? More like BOREaphyll!

I wanted ti make a loaf of bread, but it was too cold or something and the bread never really rose, so I made flatbreads.

I replaced the water almost completely with the water layer of the jalapeno extraction and used a bunch of cheddar chunks inside.

The taste and aroma are excellent. Perfect jalapeno cheddar flavors with little to no heat. On a couple I used the super green portion as a glaze, which added more heat and a nice extra bit of pepper flavor.

This technique shows a lot of promise for a variety of applications.


>>17120151
You're actually like the 5th person for it.

>>17120239
You should try spinning red wine

>>17120239
How about milk?

>>17120282
don't do this it makes muscat gas

>>17120239
this looks so horrible but I want to try it

>>17120239
Spin a log as a tribute to Andy Sixx

>>17120239
This is all fucking fascinating, but without the backstory that is some rough looking bread. Your lamb puffs look delicious though.

>>17120364
>>17120451
The bread did come out bad looking. Didn't really put too much effort into shaping them after the proofing failed, but they are very tasty.

I'll probably use them to make fried egg sandwiches or something.

>>17120336
I think you would get cream and skim milk if you spun milk. Cream seperators work by spinning milk, but in a sloghtly different way.

>>17120282
I think spinning red wine would only really clarify it some at most. Using the rotovap to distill a bottle of red wine is a different story tho.

>>17106389
What if you took a whole cheeseburger, blended it, mixed with water then spin cycle? Or a pizza slice?

>>17120608
Scramble an egg the unscramble it

>>17120710
Ive thought of this one before think next time I get or make a pizza I'll do this and then I will use the different layers to make a homemade pizza with.

Brush the pizza oil on the crust, use the pizza water portion to make the sauce.

You could make a secret sauce from burgers. Could also be a good one.

>>17120711
I really want to extract pure egg fat, so I may try cooking the eggs first and then spinning them.

Thanks for doing this centrifuganon looking forward to more spin

>>17120829
maybe soft boil or poach the eggs to break down the emulsifiers. Then blend and spin. Or just poach to yolks to getting more fat per tube.

>>17120829
>I really want to extract pure egg fat, so I may try cooking the eggs first and then spinning them.
Thinking about this, custards and sabayons split if you overcook them and alcohol doesn't help, so maybe you want to whisk just egg yolks and alcohol and deliberately curdle it.

>>17115511
Try a pH shift

>>17120829
You should try a bar of chocolate. I wonder what it would look like compared to this pic of Nutella that's been passed around for ages.

>>17121026
My toes

>>17117820
I'm salty because my PI wouldn't pay for a sonicator and I had to homogenize tissue by hand for years until he lost his mind and his wife sued him for harassment and he lost his job and his lab and I never got my PhD

>>17121881
based, imagine being high enough iq to get a phd and actually deciding to go to grad school lmfao. Twisted

>>17120829
I'm thinking some sort of "chocolate' but probably not in bar form.
Like raw cocoa powder and water, until it separates into raw parts.
It might separate into the fatty acids. But this kind of raw chocolate can be expensive. Although I guess for these purposes, you would not need much.

Do a Century egg
Separate the stink from surstromming

>>17121881
When all that happened did you not appeal to the college heads and ask for a new prof?

>>17122418
College? No. This was at an Arby's.

I am wondering if you can make peanut butter powder.

>>17120353
I had a giggle. Underrated joke, friend-o.

Spun peas for a long ass time. No pea butter. Will need to try again at some point.

>>17121252
Eh.

>>17121950
This could be interesting. Maybe Ill try with nibs. Definitely doing some chocolate extractions with the rotovap.

>>17122415
No.

>>17122456
Probably with enough time and blended well enough.

epic thread post moar fag

>>17115950
>what is molecular gastronomy

>>17106389
the vatican is going to be knocking your door down soon, brother. miracles are meant to stay shrouded in wonder, not exposed to the masses

>>17123431
>>17124163
Doing some boring things today, so no more new stuff for a couple days.


I tasted the peas. The liquid is absolutely delicious super fresh, strong, and pure pea flavor even without any salt added.

Salmon and green peas is an excellent combo, so either doing a poached salmon in pea consomme or extracting salmon juice/oil and making a salmon and pea consomme would be incredible.

Pea juice + butter emulsified together with some herbs is also an option for a special salmon dish.

>>17106389
>used lab equipment
>used to process food
>get cancer

>>17124370
Cancer from what? You don't put radioactive shit in a fucking centrifuge, do you?

>>17106389
based and centrifugepilled

>>17124373
.....
Depends.

>>17124469
I'm asking what it depends on, dipshit

>>17124472

how bad you want fissible fuel

>>17124615
Like cherry wood?

>>17124615
Look, guy, you're not getting any quantity of fissible fuel with a centrifuge that size.

>>17106389
Great thread. Godspeed, anon.

>>17124373
>he doesn't know about cesium chloride 'fuging

>>17124926
RIPPEN?

>OP doesn't use triton X-114 phase fractionation to extract membrane proteins as outlined by Bordier in 1981
NGMI

>>17125603
Adding a detergent to your food...

Are you still here?
Make some yeast extract
add yeast to water, hold it at 50c for a few days, put the result in a centrifuge and reduce both results

Based OP

>>17124328

Do non-homongenized whole milk

>>17115950
Dave Arnold (Liquid Intelligence) is obsessed with centrifuge cocktails. His book has a few chapters on them if OP is looking to mix cocktails.

>>17124713

not with that attitude

OP here. Forgot my cellular service is range banned, so couldn't post the past 2 days.

Grabbed everything from the auction today. What an absolute haul.

Everything seems to work and is in very good condition. Tommorow is going to be interesting.

>>17129254
That's a lot of shit, anon. What was the intention of buying all of it? Are you wealthy?

>>17129459
Well first and foremost everything being sold was going for relative pennies on the dollar. It was a rare opportunity to get some top tier scientific shit for 70-90% off. I have plans with a friend to do essential oils where we grow the plants and do the extracts all in house.

Some examples
900 for a 6k dismembrator
500 for a 2k rotovap
2k for a 10k+ metallurgy microscope

The rotovap setup and dismembrator are really cool for tons of different extractions, distillations, and emulsifications.

I'll post a few more pics tommorow when I start experimenting with my new toys.

>>17129531
You ever consider selling some of that stuff? Like the caramelized onion oil is pretty cool, same with the jalapeno juice, and I'm sure some hipster restaurant would buy it.

Also did you ever successfully get the egg fat?

>>17129630
That's the plan, at least eventually. I'm on a farm, so I could set up a wild farmstand selling bottles of the interesting stuff I make. There's a handful of "cottage industry" food things you can sell with essentially no permitting.

My friend has fuck loads of lavender growing at his place, so going big with lavender essential oil and lavender products seems like a good start.

I'm going to try and sous vide the egg yolks, blend with water very very well and spin them. I'm hoping that will work.

Using the dismembrator may also break the fat cell allowing it to more easily seperate, but that's just a thought from how it works on plant cells.

Pic is a 50L jacketed, auto stirring, reactor I kind of impulse bought.

>>17129254
What drugs are you planning on cooking up?

>>17126621
>Doesn't have detergent removal resin

>>17129708
Heh. A lot of people seeing that big glass reactor in my truck were probably thinking the exact same thing. Nerve wracking 80 mile drive back home.

>>17129777
It would be cool to have an easier route like detergents, but I'd like to see if there's a simpler way through heating, acidification, etc.

>>17129254
JESSE

>>17129531
Top tier is stretching it.

>most /ck/ anons buy shtty fastfood
>one guy splurges on scientific equipment
this is why I love 4chan

>>17129531
These are not bad points, but do you have any idea what the equipment was used for? Do they sell you the records of that stuff, and are they trustworthy, or just some 3rd party sellers going
>trust me bro
?
I agree that some equipment is likely fine to use even if you have no trustworthy documentation and don't completely go to town on scrubbing and sterilization, but buying loads of stuff like that makes everything seem sketchy. At the very least, you're getting equipment that did what the labs needed it to do, but that doesn't say anything about what they really needed it to do. In my experience, most moderately complex measuring equipment comes faulty from the factory, and you end up having them send you 2-3 of an item before it does what it ought to do. That's just the way of things in scientific equipment. While that means the stuff was at least initially vetted, what's to say they kept up on their standards, or that they aren't getting rid of it because it no longer meets their standards, or because they neglected it? That just freaks me out when you're talking about consumables.

>>17106389
Great thread, thanks anon!

>>17130631
who cares just wash it

>>17130631

what the fuck are you talking about. shutup.

Today I'll be cleaning, organizing, and testing out all the lab equipment. The microscopes have digital cameras on them, so I might have some cool pictures of the different layers in cooked eggs.

>>17130055
You're correct. I should have actually said good "lab-grade" brands. Buchi, Fischer, Olympus etc. The stuff is a little old to say top tier scientific shit.

>>17130631
I got all the stuff at an abandonment auction, so theoretically everything was being used and everyone just left for some reason. The auction house is a third party that goes to these businesses and itemizes and auctions everything off.
There is a risk for stuff not working, but the price means I can buy a couple replacement parts and spend the time fixing it.

They did some sort of shit with nanocomposites.

>>17131477
You have to make ketchup water
Cycle a few loads of ketchup for 15 min and produce a pint and pour it into a nice glass

>>17131486
I'll do it along with the eggs. I think I'll have room, but only 1 or 2 vials worth. So maybe 150 grams.

>>17117807
>do you live in your car?
I would say no, but that wouldn't technically be true

>>17129706
Blending the egg cooks it

Try spinning worchestershire sauce, might be interesting to see how many different layers are formed.

>>17132934
This

Well... the eggs show promise. I can see oil blobs working their way up through the cooked egg. The centrifuge needs a bitbof fiddling with. Getting the brushes imbalance error again. Ugh...

The entire rotovap set up works except for the chiller. I think I need to either flush the system or get a new pump for it.

I used the dismembrator to make lavender infused vodka. Maybe 3 grams of lavender + 2 shots of vodka. 1 minute in the dismembrator and the vodka is extremely potent in both aroma and taste of lavender. I would say the lavender taste+aroma is about as strong as the botanicals in gin.

Made a delicious lavender vodka tonic with it. Extremely promising results.
>>17132934
I like it. I'll grab some sauce next time I go shopping.

>>17106477
Can you use the rotovap to reduce a sauce or something? Is it a buchi? Also what are you using for the condenser? Lol I just find it so funny that you bough a rotovap just for shits and giggles, makes me happy, thanks anon

>>17130631
>Lab equipment is sold faulty by the manufacturer

What you talking about? If instead you mean equipment (usually analyzers with proprietary reagents) typically needs a service contract or preventive maintenance plan then that's true for some cases, but if you know what you're doing you can maintain it yourself if you're a privateer like OP. I manage chem/microbio labs and I would absolutely not say that the lab equipment industry has a history of faulty equipment being shipped out. Now I do agree that he should calibrate and routinely verify his equipment if he's really serious about results, and those methods should be available in the manuals which can be hunted down online.

>>17133809
Hah that could be cool. I wonder what would happen if you did sauce + ethanol distillation. Shame rotovapping ethanol is still considered distillation and illegal.

It is a buchi r3 with a standard graham-like condenser. I'm impatient so I will be messing with it using a simple pump + ice water bucket tommorow. I have another chiller, but I would need to work out the plumbing.

>>17133841
It's some under-educated fag on 4chan, why would you believe what they say?

spin pilk
see if it returns the pepsi and the milk to the fires of their creation

>>17133853
Godspeed anon I'll be monitoring tomorrow

Hey I'm A2grip and I'm what you might call """the spinmaster""" I own a better rotational machine than this stupid dummy

Messing around with my Olympus BH2-MJL metallurgy microscope and the camera it came with. Thankfully the drivers were free.

Here's a picture of one of my knives edges. Still figuring things out, but it's about 1000x better than using a conventional microscope.


>>17133923
Let's see what you got brother.

>>17134019

Did you give a location? Would you sell one of those microscopes?

>>17134062
I'm in california.

I also picked up the older olympus BH-MJL that I plan on selling. I can post some pics of it tommorow if you're actually interested and have a reasonable offer. It has a smaller camera on it and 4 objectives I think.

Here's the BH2. The thing is an absolute beast. I love the push button objective cycling on it.

>>17129531
>I have plans with a friend to do essential oils where we grow the plants and do the extracts all in house.
Fuck bro I had the same idea a few months ago but I don't have the space right now
what's your background in science?

>>17134097
>california

too far away to drive and too expensive to ship. thanks though. they look to be in reasonable shape, you shouldnt have any problem selling them

>>17134252
Honestly not much. A good handful of introductory to mid range college classes before saying fuck it and doing things I truly enjoy. Also loads of self taught stuff.

I grew a pretty big garden this year for my first growing season and really loved it, so this is kind of a logical next step to maybe make some money off it and preserve the excellence that is homegrown foods.

>>17134344
I have a degree in chemical engineering which I got right before the coof and I'm working in pharma right now
while I really like what I do I am amazed by everything you've been doing and really would like to get a fucking hobby so I'm not just rotting at home after work everyday
how did you go about finding these auctions?
I've looked before and could only get good finds/prices if I drove 8+ hours. I also live in an apartment right now so not great for gardening or setting up equipment so I need to work on getting a house or at least a base of operations

>>17134376
The auction house I got this stuff at is called west auctions. They do lots of bankruptcy and abandonment type auctions where everythings gotta go and there's no reserves on anything. Luck played a big part in things as well because everything went for unusually low prices.

A full on 20L heidolph rotovap set up with all the modules went for about 2.5-3k. New you'd be paying over 90k for it all.

95% of their auctions are in california. I just got really lucky and it was only a 1.5hr drive. I'm sure there's some auction houses where you're located. Sign up for their newsletter and pay attention.

Maybe there's a communal garden you could grow some nice smelling flowers at or something. Windowsill gardening works pretty well if you just want to do herbs also.

Cum/piss/poop in the vials and post results you nboring trredit cunt fuck off boring bastatrd kys kil oevery fuckin redit fag

>>17134516
Woah there, bud. Sorry the thread you chose to look at bored you so much. Was there not enough fast food or chicken tendies for your liking?

>>17111477
Maybe it doesn't have enough power. Look up what kind of supply it's supposed to be hooked up to.

>>17134541
How am I going to know if its boring or not without looking? Stupid cunt.

>>17114471
It would be extremely painful

>>17134548
I was thinking it may be something like that. Pic is the kind of plug it uses. I think I'm going to take the brushes off again and try cleaning the commutator a little bit and maybe poke around a bit more.

Another thought I had was that it needs to either be perfectly level. There's quite a few safety features on it, so maybe there's something stopping it from going full speed.

I've looked for manuals online, but haven't found anything yet.

>>17134541
No there wasn't. No one cares about your dad's auction grabs. Put the cum in the centrifuge.

>>17134570
that's a 20 amp plug. typical household circuits are 15 amp. If you have an outlet that takes that plug it should be a 20 amp circuit. Either way that shouldn't be your problem. If it's trying to draw 20 amps on a 15 amp circuit it should trip the breaker. If you think it's an electrical issue check out the specs for the machine. Maybe your voltage is too low in your house or it's inconsistent. Or maybe there's an issue with power filtering in the machine.

>>17133923
This is what all tripfags sound like.

On the docket today is my first rotovap run. I'm going to be running 99% iso propanol to kinda clean the condensor side. If it goes smoothly I may consider messing with some "water" distillations to see what kind of flavors come through after a fairly aggressive sonication. Should be quite interesting.

Working on fixing chiller and centrifuge also. Ty for reading my blog post.
>>17135876
Hmmm. Well I'm running it in my shop through these fucked up gcfi outlets in a spider box. I think looking at the power filtering is a good idea. Maybe some blown caps or some shit like that. Hopefully it's a visual problem.

>>17135946
Yeah and the buster didn't even post his centrifuge.

2. For best results, the refrigerated centrifuge should be
used on a dedicated line. Variations in line voltage or
frequency affect the unit’s speed and other
characteristics.
NOTE:
Less than nominal line voltage may prevent the
centrifuge from reaching maximum published
specifications of speed and/or temperature. Power line
voltage, at some locations, may sag when the
refrigeration system turns on

Maybe if you have a sub panel in your shop you should run a circuit for it and see how that affects it if you're that concerned about it.

100 grams of blended frozen strawberries
200ml of titos vodka.

5 mins in the dismembrator.

Please excuse the excessively ghetto stand for it.

>>17137078
Came out tasting quite strongly of strawberry, but not as potent as the lavender. Might need to work on the time/intensity of the sonication.

>>17132424
the heat of the blend cooks the egg

The strawberry was a resounding success. So successful just sonicatint it that I actually made another strawberry extraction with water and distilled the strawberry water in the rotovap.

The liquid had a wonderful strawberry smell and every flavor of strawberry was in the taste. Really unbelievable how awesome the rotovap is.


>>17138089
I still need to fix the centrifuge, sadly. On spin down there's excessive vibration.

Lots of dismembrating and rotovapping to come.

>>17107295
now dehydrate the protein and make deenz protein powder

>>17107295
Could use that off/white layer as an addition to a dashi.

Also if you have small quantities, could use as a marinade in a vac seal so there’s full contact

>>17137125
You're lying.

>>17138398
Good idea, but I don't think I'm going to spin deenz for a while haha. I like the other idea of drying it into powder and seasoning your deenz with deenz.

>>17138407
This research is for everyone. Why would I lie?

>>17137125
centrifuge the strawberries first and get rid of everything that isn't strawberry flavour

>>17138821
The dismembrator creates cavitation that ruptures cell walls and mixes things incredibly well, so spinning after that would be best for clarification. I was lazy and just strained it with a fine mesh sieve.

What if you put deenz in the centrifuge then put the centrifuge on the vomitron?

>>17138851
I mean it's only 1/3 frozen strawberries, and they already don't taste very strongly unlike lavender, you need to concentrate the flavour somehow. Try the rotovap

>>17138960
It's a difficult problem because heat drives off a lot of the good flavors and kind of ruins the purpose of the rotovap.

If you concentrated a strawberry pulp with the rotovap you would distill the water and all the volatiles that have a lower boiling point than water, so you would end up with very aromatic water and a strawberry jam of sorts that would probably taste similar to cooked jam.

I think freeze dried and powdered strawberries would work great. Dismembrator then centrifuge and if you didn't use ethanol(illegal) you could rotovap that to refine it and make a perfectly clear colorless liquid that smelled and tasted strongly of strawberry.

>>17139016
I didn't think the rotovap would be hot. Yeah that process would probably be great, but I wonder how much flavour is lost freeze drying

>>17138881
RIPPEN ON THROUGH TO THE OTHER SIDE

>>17139038
For water distillation you need to pull a vacuum of 72 mbar with a water bath of 60 C. Comparatively speaking that's a pretty low vacuum, so essentially everything you lose through evaporation doing a standard boil you lose from your initial strawberries in the rotovap and is captured in the distillation flask along with the removed water.

I'm not sure if that makes sense, but it's a little tricky to explain. With the rotovap you shift the boiling point of everything.

I wonder the same about freeze dried berries. I think the vacuum may pull off a lot of those same volatile compounds.

Hmm. My guess is if you can hand pick ripe berries that would be best followed by organic frozen. Needs testing I suppose.

>>17137125
Caan you do poop next?

boasting in an intrepid shed

/v/ reporting in... godspeed, OP
didn't know /ck/ had such good threads like this!

>>17139048
kek

>>17138851
Dismembrator sounds a lot more metal than what it actually is.

Stealing the 300th reply and finally killing this thread

Making a compound butter for steak tonight.

Melt butter, blend with herbs and spices, dismembrator for enhanced extraction, spin in centrifuge to clarify.

>>17141227
You know I'm starting a new one after this dies.

>>17140918
20khz of implosions is kind of metal, but not as much as actual dismembering.

>>17106389
For everyone who cannot afford a centrifuge, it might be worth trying one of these
https://www.solidsmack.com/engineering/a-childrens-toy-inspired-this-inexpensive-3d-printed-centrifuge/

>>17106477
>deenz
You put sardines in a blender?

>>17121881
>>17122418
Not the first anon, but I had a similar situation recently
Tried to switch profs, but the department kept trying to talk me down from switching labs
Later on it just ended up getting worse and worse

>>17124472
Depends on if the previous chemist might have been using benzene or some other carcinogen as a solvent for a long time

>>17126621
> The detergent cooks the egg

>>17106389
Is anybody archiving this thread?

>>17129706
> Lavender
Hope nobody has a ragweed allergy

>>17137078
You haven't been in Georgia any time recently have you?

Here is my recipe

Compound butter for steak

145 grams butter
1g dry thyme
10g dried shallot
2g smoked paprika
12.5g garlic 4 cloves
12.5g 1 year old homemade miso
1.2g pepper

Butter gently melted
Blended
Sonicate for 5 minutes to start
Spin at 35C until clarified about 1 hour
Seperate oil and water layer.
Dismembrator to form an emulsion

Oil layer: very pure flavor of all added ingredients. Not the most intense, but it's completely unseasoned.

Water layer: strong flavor, oddly viscous, nice acidity from something.

Solids: fairly bland, which is a good sign.

>>17141852
A stick blender, but yes.

>>17141929
No.

>>17141990
Great thread OP, I know a lot of requests have come your way. I humbly offer mine: roasted garlic

>>17142086
It will take a lot of garlic, but it will probably come out like the carmelized onions. Extremely delicious!

bumping for interest

toasting in an epic bread

waiting warmly for mayonegg

For anyone still here I added the water layer to the oil and used the dismembrator to create a super fine emulsion between the two layers.

The butter is now solidifying in the fridge waiting for dinner. The taste is absolutely delicious. Rich, savory, buttery, garlic, herbs, and a hint of smokiness from the paprika. Silky smooth texture.

I'll make a new thread in a day or two. I'm still not bored of posting my research.

>>17142419
>new thread in a day or two
GET FUCKING KEEN, CUNTS

>>17142419
In spirit of the season, could you try extracting the essence of Christmas pudding?

>>17129531
>I have plans with a friend to do essential oils
just FYI, OP, that shit can get you high as balls. I have an excellent text if you'd like a pdf. never tried it myself.

>>17142971
Not a bad idea for an alcohol infusion/centrifuge clarify. I like taking things Ive cooked and altering or extracting those. The caramelized onions were one of the best experiments.

Unfortunately I can't use the rotovap to distill infused alcohol because I'd end up getting banned for doing illegal things.

I've heard rotovapping alcohol infusions carries tons of flavor over with the distilled ethanol and you would end up with a clear alcohol that exudes the aromas of christmas pudding and tastes uncannily like it as well. Maybe I'll try a water based extract/distillation in the next thread.

>>17143002
Intriguing... sounds like an interesting read.

>>17143023
http://library.lol/main/09D5CB2EB066897275C2CAC74133C0F8

I'd recommend focussing on myristicin and elemicin. Extracting them is probably fine, but remember that reacting them into more well-known substances is incredibly illegal, and you just bought a suspiciously large amount of chemistry equipment.

>>17143071
Sweet dude. Thanks for the hookup. Absolutely not doing anything illegal with my new glassware.

>>17143140
don't need to, essential oils works fine on their own muthafuckkaaaa

>>17142419
>I'll make a new thread in a day or two.
put something memorable in the title so i don't miss it