Yea, I dry age steaks from time to time and really enjoy the flavor, and it typically starts with a shorter period of wet aging.
That’s what actually lead me down the path; wondering what other aging methods exist that others may not have tried. Freeze drying typically imparts an undesirable flavor to the meat.
But sterilization wouldn’t really be my interest because I imagine I still wouldn’t eat them raw. I don’t mind if a few undesirable bacteria exist in most cases since those would get cooked out. It’s when they thrive that the problems start.
So I wonder if the low pressures would prevent them from thriving, and how high of a pressure I could get to and still prevent them from multiplying dangerously. Water doesn’t start boiling off rapidly until it gets to about 1/30th of an atmosphere. And I imagine there is some wiggle room between the pressure where water boils at room temperature and the pressure at which bacteria still multiply. But I was curious if others knew more.
Googling “what is the lowest pressure that bacteria multiply”, and other variations, hasn’t been productive so far.
I imagine I could create a liquid culture medium and bring it down to 1/25th of an atmospheric pressure for a few days and see if it gets cloudy. If not, I could add 1/100th of an atmosphere until I see signs of life. But someone smarter than me must have done something similar before.
I would rebut that I pulled the information from a list of English words, and not the frequency of use in sentences. But that’s really just a side note. Removing ‘jato’ would not be necessary to remove the assured victory if you have one less guess, having already eliminated it before.
The real meat of it is showing that there are at least 8 words that could be chosen that have distinct letters which can not be differentiated using process of elimination alone, even if you have 2 of the 4 bits of information already available at your disposal.
It may or may not become more difficult with longer words. And I’m sure there are much more technical ways to break down the necessary burn-letters. But I feel that the 8-word answer is sufficient to answer the question.
The concept of a “solved” game assumes that the game can be performed perfectly. So if there is ever a starting point where the final outcome left to chance, it’s not quite a solved game.
In the example above, the starting words Jazz, Jack, Jagg, Jail, Jamb, Jaws, Jaup, and Jato all lead to a discreet set of guesses that could lead to failure.
houstoncouchguy OP t1_j8kxlpv wrote
Reply to comment by Indemnity4 in Will moist food spoil in low pressure environments like a near-vacuum? by houstoncouchguy
Yea, I dry age steaks from time to time and really enjoy the flavor, and it typically starts with a shorter period of wet aging.
That’s what actually lead me down the path; wondering what other aging methods exist that others may not have tried. Freeze drying typically imparts an undesirable flavor to the meat.
But sterilization wouldn’t really be my interest because I imagine I still wouldn’t eat them raw. I don’t mind if a few undesirable bacteria exist in most cases since those would get cooked out. It’s when they thrive that the problems start.
So I wonder if the low pressures would prevent them from thriving, and how high of a pressure I could get to and still prevent them from multiplying dangerously. Water doesn’t start boiling off rapidly until it gets to about 1/30th of an atmosphere. And I imagine there is some wiggle room between the pressure where water boils at room temperature and the pressure at which bacteria still multiply. But I was curious if others knew more.
Googling “what is the lowest pressure that bacteria multiply”, and other variations, hasn’t been productive so far.
I imagine I could create a liquid culture medium and bring it down to 1/25th of an atmospheric pressure for a few days and see if it gets cloudy. If not, I could add 1/100th of an atmosphere until I see signs of life. But someone smarter than me must have done something similar before.