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RFID Cookware
HaggiZ writes "Vitacraft are claiming to have what they call RFIQin Robotic Cookware (unfortunate name). It's basically pots and pans that you can place RFID cooking cards in the handle with. The communicate with the induction stove 16 times a second to adjust the cooking when required. Neat idea, although I'm not sure anything I cook needs to have it's temperature reviewed or adjusted every 0.06 of a second." For all the evil uses of RFID that have been floated over the years, it's nice to see that someone is going to finally make it so I stop burning my lunch.
For the millionth time, it's = contraction of 'it is'. its=posessive of it.
Which leaves the only market being people with too much money, a love for new toys and no culinary skills. ...which explains why it's on /., I guess.
Cloned foods give the statement "We had that last week!" a whole new meaning.
Chocolate, candies, and sauces come to mind. Especially chocolate.
Cocao butter in chocolate melts around 90F. Ideal melting temperature is between 40-45C (104-113F). Above that (45C, 115F), the chocolate scorches.
For tempering (the shiny coatings), you melt it at around 110F, cool it to 79-80F, and then warm it back to 90F. Automating it is very handy.
Candies (and related sauces) are very temperature sensitive. Sugar melts at 146C (367F). Just right and you get caramel. Just wrong and you get carbon.