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mrjake118 t1_j0b96uq wrote

Reply to comment by IGetNakedAtParties in 5 second toaster and kettle by F1NNTORIO

I've got one. It's not boiling (because it would probably explode every time you use it otherwise) but it comes out about 175 degrees. Perfect for green tea, rinsing dishes, or filling a pot for a faster boil.

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IGetNakedAtParties t1_j0bas92 wrote

How many atmospheres of pressure do you live under such that 175° isn't boiling!

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mrjake118 t1_j0bev6k wrote

Water boils at 212.

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denzien t1_j0eb593 wrote

Not at 0.4659 atmospheres. Our friend here is somewhere in the Andes mountains, probably.

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SubaruSufferu t1_j0bg462 wrote

It boils at 212 for those who are not using the freedom unit

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ManBoyChildBear t1_j0dgsi8 wrote

technically its boiling at 212 for F and C

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denzien t1_j0dsp5h wrote

Not quite ... liquid water can reach 212°C as long as there's at least 20 atmospheres of additional pressure on it.

At standard atmosphere though, adding more energy just speeds the vaporization. This makes water useful for controlling cooking - as long as liquid water exists in a pan, the temperature of the pan can't exceed the boiling temperature at your elevation.

There's a method of cooking bacon that submerges it in a little water. Bacon undergoes the maillard reaction (browning) at [a fast rate around] 300°F. As long as there is water in the pan, browning of the bacon will not occur. The fat, however, renders out at 140°F. So this method uses water to provide the energy to render out the fat safely delaying the maillard reaction until the water has all evaporated. The pan will then increase over ≈212°F very quickly, so best to be careful not to burn it.

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IGetNakedAtParties t1_j0dwmku wrote

Respectfully as you're obviously big on the physics, you're wrong about the maillard reaction. Similar to pasteurization this can occur at lower temperatures over longer time, sous vide black garlic is a good example of this.

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denzien t1_j0e0o9r wrote

That's true - it can occur at lower temperatures, but there is a practical minimum temperature is there not? Is it lower than the boiling point of water at 1atm or does the explanation still hold true in the abstract?

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IGetNakedAtParties t1_j0fhbqr wrote

The minimum for practical purposes is 60c or 140f, it will take 3 months to "cook" garlic at this temperature, but the result is pure black garlic, not burnt at all, but perfectly sticky sweet.

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denzien t1_j0gsee8 wrote

That definitely sounds like it has a name - but I wouldn't call a 90 day cook time practical for most people 😄

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IGetNakedAtParties t1_j0gt4tf wrote

If you have a sous vide it's set and forget. "Black garlic" is the name, the cooking method is just called ageing, as it is basically accelerated ageing, pasteurization kinda covers this too.

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sebastianKH339 t1_j0drt6z wrote

should be using hotter water to properly steep green tea

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mrjake118 t1_j0dwb0b wrote

Not according to the multitude of charts that pop up on the Google image search for tea steeping temperatures, but I'm not much of a perfectionist. As long as it's not bitter and only slightly caffeinated, I'm happy with it.

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