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/ck/ - Food & Cooking

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13093318 No.13093318 [DELETED]  [Reply] [Original]

I was cold-making coffee in ~30sec. with a permanent. The inquiry is if any science exists on further temperatures for chemical compounds.

>> No.13093365


>> No.13093377

I'm not sure exactly what you're asking, Googletranslate, but 30s coffee in a press doesn't sound like it would yield very good results, especially with cold water.

There is a lot of scientific data on the cooling and heating of chemical compounds - freezing, vapourizing, pyrolysis, how well water will extract things like caffeine, phenols, etc. at different temperatures and pressures. Coffee's big biz, there's a lot of research into it.

>> No.13093442
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>>[The OP's English]
Is completely acceptable.

>>What a permanent is.

>30s coffee in a press doesn't sound like
>There is a lot of scientific data on the cooling and heating of chemical compounds
A). Complete conjecture here is irrelevant.
B). If you're aware of specific scholarly media, or even blogs with references, that's obviously beneficial – and way faster than typing up all that ~nonsense. .. It's an aspect of staying on topic.


PS: I'm very experienced with the socioeconomic aspects of food, nutrition, and fitness / health – understanding a lot of topics from keto / VLC benefits and other dietary ~optimizations, to low-calorie sweeteners (aspartame and sucralose actually having "danger" scientific results – especially relevant for beverages and protein powders), dietary cholesterol, botany, nootropics, energy, innovations, etc. These types of subtopics are usually very researched, even if distributed deeply. .. As for recipes, it's usually about having replaced most carbs with protein and stevia – having produced (even cold-made) frostings, fillings, creams, fudges, brownies, cookies, cakes, toffees, etc.

>> No.13093497

Steel filters taste like shit.

>> No.13093618

I don't want to deal with my giant cast iron pan, so should I make a burger in a nonstick or a stainless steel pan?

>> No.13093629

so, imma go out in a limb here and say you skipped last month’s check-in with the State Psych Hospital, thus running out of your meds

>> No.13094430

Googletranslate, are you trying to mock me? I'm not about to try to make cold coffee in 30s; experience with making coffee in various ways tells me that 30s near boiling temperatures, under pressures of at least 12 bars is an absolute minimum for espresso. To extrapolate: even under pressure, a 30s cold extraction will lead to very weak coffee.

Here, have a thing: https://www.studocu.com/en-us/document/pace-university/organic-chemistry-i/mandatory-assignments/lab-report-2/4233403/view

>> No.13094836
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/ck/ pls am hungry and opened this can of corn for part of a meal. is a milky, cloudy color normal am scared

>> No.13095336
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How bad is dehydrated milk? Is it more economical than fresh milk?

>> No.13095347

boring larp

>> No.13095348

It's literally just skim milk
I don't drink much milk but I'll cook with it from time to time so I always have powdered milk at home in case a recipe calls for it

>> No.13095357

It's perfectly normal, that's just some of the corn's starch in the water.

>> No.13095837

what's some snacks I should get off of amazon that I wouldn't be able to find locally? I'm getting some cream of wheat because NONE of the fucking markets near me carry it, and some protein supplements, but I want to get some more stuff while I'm at it

>> No.13095862

no its not

>> No.13097401

then what is it if it isn't skim milk like it says on the package

>> No.13098101
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What's a good hot sauce to pair with scrambled eggs and beef? I've tried sriracha, and buffalo wing sauce, the former doesn't pair well at all flavor-wise and the latter is too runny. I eat this shit every day, bell pepper and salt just isn't doing it for me anymore.

>> No.13098547

Get some wasabi seaweed packs, they're like $1.50 for a 3-pack.

>> No.13098568

tabasco, they even put it on the table for you
it's thinner but it wont be runny because the eggs sop it all up

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