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Sound Increases the Efficiency of Boiling
hessian writes "Scientists at the Georgia Institute of Technology achieved a 17-percent increase in boiling efficiency by using an acoustic field to enhance heat transfer. The acoustic field does this by efficiently removing vapor bubbles from the heated surface and suppressing the formation of an insulating vapor film."
The amount of efficiency increase might be novel, or the input energy to remove the bubbles might be, but using an "acoustic field" is nothing new in industry. Lots of industrial systems use some form of vibrator to decrease bubble to surface adhesion for increased fluid heating speed and thus, efficiency. They also frequently use such systems to reduce surface foaming, especially in conjunction with vacuum systems to prevent fluid foaming or excess dissolved bubbles / gases.
Sounds hot.
Anyone who BOILS BACON (nature's perfect food) really shouldn't be providing any culinary advice.
...and the fortune cookie read: "That wasn't chicken."
Was this your chef?
Figures...
anyone who isn't open to cooking food in more than one method really shouldn't be providing any advice.
Balderdash!
Here's a paper from 2002 trying to quantize the effect in equations:
http://doc.utwente.nl/43791/1/rectified.pdf
wow.
Balderdash!
unless you scream at it too.
Anyone who BOILS BACON (nature's perfect food) really shouldn't be providing any culinary advice.
I know you do usually fry it. But there was nothing wrong when boiling it too. Now, I am not sure if it was prepared in such a way that it can be boiled, but it was great anyway.
The sausages and hot chili sauce more so.
I find your ideas interesting and would like to subscribe to your newsletter, but I am *never* eating marshmallows at your place.
But a heard pot boils real good.
I'm sure someone would enjoy it.
"You should always go to other people's funerals; otherwise, they won't come to yours." -- Yogi Berra
http://imageshack.us/photo/my-images/19/blehw.jpg/][IMG]http://img19.imageshack.us/img19/3562/blehw.jpg
tell me someone watched this movie..
There have been units around for years both for home use cleaning jewelry, etc, and for use in various industrial/manufacturing processes, including being used in electronics manufacturing, where I've seen them used to clean PCBs and other electronic assemblies & parts after they undergo a "dirty" manufacturing step like wave-solder, in order to remove all flux, dirt, and oils.
They used a heated tank of solvent that was agitated by ultrasound transducers to greatly increase cleaning ability and decrease cleaning time. The first time I saw one like that was in the late 1970s. I worked in the government/military-related electronics and aerospace industry.
Strat
Progressivism (aka US 'Liberalism'): Ideas so good they need a police/surveillance-state to enforce.
Rule 34. Just think about that. Now try not to have nightmares.
Write failed: Broken pipe
of the acoustic effects on disk arrays (and a Dtrace video that showed shouting having a detrimental effect on drive efficiency).
wouldn't a pressurized vessel (cooker) have the same end result (in that vapor layer formation is prevented or retarded?)
or as someone else mentioned, using microwaves to boil/heat faster?
is the 17% efficiency gain taking into account the energy needed to blast the liquid with Eminem?
the 'article' looks like a fluff piece and the comments say much the same, nothing to see here move along.
Unix, an obscure operating system developed by bored researchers in an attempt to get a better game playing experience.
Are you a hot girl?
Boil bacon? Such an atrocity! Everybody knows that bacon is best eaten raw.
Grandparent poster appears to be American. They don't have anything that people from the rest of the world would even recognise as food. Americans can only detect two tastes - high fructose corn syrup, and hot sauce.
American bacon is bad enough even before they slice it to molecular thickness and fry it in cheap crappy oil until it's quite thoroughly burnt.
it always amuses me when foreigners judge america by our lowest common denominator crap. you know, the stuff that's only available here due to our sprawling machine of industry which europeans apparently have a fetish for, since they can't seem to get over it when sublimating their envy through these pathetic insults.
for anything whatsoever that you attach cultural importance to, america can do it better; you'll just never find it at the shitty supermarket or wal*mart, which any native, who isn't penniless or functionally retarded, knows to avoid.
except cheese. i don't know what's up with that, but i'm sure that if we wanted to, we could.
"They were pure niggers." – Noam Chomsky
Anyone using this in industrial refrigeration?
I can't help but think of deliberately running a fancoil unit with an unbalanced fan so it vibrates the evaporator coil.
Or, possibly mounting piezoelectric "shakers" to the evaporator tubes and deliberately manufacturing them to resonate.
Thanks, Hessian, for bringing this up. Anything I can do to increase efficiency in refrigeration is of great interest to me.
There are a lot of unpublished tricks I have come across that significantly increase refrigeration efficiency, but have not implemented because the expense of dealing with the increased sophistication was greater than the expense of energy loss in the simple system. This trick you showed me will make an interesting study.
I will keep it in the lab for now, as I am sure I will also face metal fatiguing and work-hardening issues.
"Prove all things; hold fast that which is good." [KJV: I Thessalonians 5:21]
For cheese you just need to go to Wisconsin. Cheeses there regularly win international awards, and the cheese isles in the grocery stores are enormous (easily tripple the space that I see in my grocery store in California). As a transplanted Wisconsinite that is one of the things I miss most (followed closely by seasons).
The idea of boiling liquids on customer tables whilst drinking beer seems like an idea that won't catch on.
I hesitate to ask what it sounds like when you stand next to a boiler being blasted with energetic sound waves.
Whatever. I buy mine 10 slices per lb., SC.US No rind.
The reason we subjugate ourselves to law is to better procure justice. If law does not accomplish this purpose then it m
California makes a lot of really great cheeses, so maybe you're just not going to the right stores. Whole Foods is a good start, or (if you're in the Bay Area), your local foodie or hippie place (Berkeley Bowl, Cheese Board, Piazza's, etc.) Cowgirl Creamery if you get there.
On the other hand, Japan has all kinds of amazing over-packaged overly-instant foods, some of which are available here, to balance out the delicate nutritious real stuff.
Bill Stewart
New Fast-Compression-only CPR http://preview.tinyurl.com/dy575ks
aye, and i regret not being more adventurous while i was there... however, i have a fondness for french blue cheeses (e.g. raw milk bleu d'auvergne, and saint agur); are there domestic blue cheeses besides maytag? my understanding is that we don't. please prove me wrong.
"They were pure niggers." – Noam Chomsky
American bacon is bad enough even before they slice it to molecular thickness and fry it in cheap crappy oil until it's quite thoroughly burnt.
I agree regarding the thickness (bacon tastes better with at least double the "normal" US thickness), but no one in America fries bacon in oil, crappy or otherwise. That's the fat from the bacon itself, and its spattering browning goodness is what creates the deliciousness.
If you don't boil bacon, how can you make bacon soup?
-jcr
The only title of honor that a tyrant can grant is "Enemy of the State."
they slice it to molecular thickness and fry it in cheap crappy oil
Shows how much you know. Bacon doesn't need oil, it's got its own fat.
-jcr
The only title of honor that a tyrant can grant is "Enemy of the State."
So this means the watched pot only boils if it's listening to some kickin' tunes? Sweet.
Your portrayal of the US is extremely one sided. There is much more to American cuisine than corn syrup and hot sauce. What about fat and rendered beef protein?
You could bake same corn syrup and hot sauce and top it with fat and rendered beef protein and have some delicious pizza. Or you cut mix some rendered beef protein with hot sauce, batter it in a corn/ corn syrup mix and deep fry it in fat. The options are endless.
Actually you have 4! options of combining the stuff, assuming the end result is mostly similar regardless of method. I would add absurd amounts of salt to the list, but since everything has those absurd amounts, you'd still have 24 options for making food.
Actually, there is an amazing dish in Okinawa called rafute which is essentially braised pork belly. It's not technically bacon as it isn't smoked, but I reckon it's close enough. You should open your eyes to the wonders of nature's perfect food!
No, I can also detect chocolate and bacon. Now that we have that cleared up, we have something called choices and options. We have thin bacon and thick cut bacon. You can go to a grocery store and buy the kind that you want to eat then cook it how you like it. I've never heard of someone cooking bacon in oil. There is also a difference between thoroughly burnt (aka black) and crispy (on the verge of burning).
Just blowing gently on the surface works just as well, and is probably much cheaper.
Seven puppies were harmed during the making of this post.
except cheese
And cured ham (and probably most of incredible the cured/cold meats and sausages you can find everywhere in southern Europe). Specially "Jabugo pata negra" (http://en.wikipedia.org/wiki/Jam%C3%B3n_ib%C3%A9rico), the one made from black legged pigs that eat mostly acorns (which they graze by themeselves, meaning they are well exercised and have just the right amount of muscular tissue with little veins of fat). If you ever have the chance to taste it... don't, unless you're willing to move to spain or somewhere to where it's regularly exported. Once you've tasted it, you'll want more, and I think it's starting to be exported to the USA, but at insane prices, low quantities, and possibly not the best quality.
Try to find this sandwich in the USA, for instance (much less in a fast food restaurant for ~7 dollars): http://travel.nytimes.com/2006/10/15/travel/15Bites.html
American bacon is bad enough even before they slice it to molecular thickness and fry it in cheap crappy oil until it's quite thoroughly burnt.
This will probably blow your mind, but there are actually different places where one can purchase bacon here in the U.S., across varying levels of thickness. My grandmother used to get hers from a local butcher in Philly that cut it twice as thick as the average Oscar Mayer crap you'll find in a chain grocery store. Also, I prefer my bacon chewy, although I admit I am in the minority.
Don't know if you guys only get once choice over there in Europe or what, but there are vast differences in local cuisine across the United States. For instance, I would almost kill a man for an authentic, New York style pizza, but alas, I am stuck in the upper-Midwest where everyone prefers the goddamned Chicago style that requires a knife and a fork to eat. Also, I haven't had a proper cheese-steak since I left Philadelphia 20 years ago, although many, many places sure advertise their own piss-poor version of "Philly Cheese-Steaks".
They should really trademark that, like France did with Champagne, so that those of us that have actually had an authentic Philly cheese-steak (on Amoroso rolls, of course) no longer have to be insulted by places passing off their own steak-um bullshit as a cheese-steak.
Bacon is a fairly broad term, here in Ireland boiled bacon and cabbage is common and quite tasty actually. We're not boiling rashers, it's a large cut of meat and boiling is a perfectly valid way to cook it.
Don't forget partially hydrogenated vegetable oil: You can make your pink slime taste just like chocolate!
Liberty in your lifetime
Anyone who BOILS BACON (nature's perfect food) really shouldn't be providing any culinary advice.
Actually it's a pretty good way to cook it:
http://www.youtube.com/watch?v=2guC4Badq2s
The water keeps the initial temperature low so the meat retains its moisture and stays tender. So while the water is there you're less likely burn the meat, and when the water is finally gone, the fat has been rendered and is in the pan so you finish cooking in that. This way the meat is never fully exposed to high heat of the pan so is likely likely to burn.
Who the hell told Uncle Ruckus (no relation) about slashdot?
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Helium has some strange properties. It has a negative JT coefficient for temperatures above about 50K. This means that when it is compressed it cools down instead of heating up.
One of the most interesting is when it's a liquid it will boil until it gets to a transition temperature where it becomes a superfluid. Here the viscosity and heat transfer coefficient becomes near 0. So all boiling stops because any heat input is transferred to the molecules on the surface and they vaporize.
http://www.youtube.com/watch?v=2Z6UJbwxBZI
I love Jesus, except for his foreign policy.
was add energy more in, get more energy out.
I did. your welcome!
Why my pressure cooker makes so much noise!
I feel for you on the cheese steak front. Born in Philly suburbs, and when I've had to go to other areas of the country... let's just say it's not good. I think the worst was Denver- a slab (about 1/3 inch thick) of ribeye(?), cheese melted over it, sliced raw onions on top, with a cup of pizza sauce on the side. I would have rather nuked Steak-Umms.
Same deal with NY-style pizza. Even Philly can't get it quite right.
I also like my bacon chewy.
Vote monkeys into Congress. They are cheaper and more trustworthy.
I don't really like the "New York style" pizzas so much. I prefer the authentic Glasgow style pizza (per capita there are more people of Italian descent living in Glasgow than there is in New York, but there's not much in it) which has a really thick and fluffy pizza base almost like a bloody great big ciabatta.
Uh oh. I smell the next technological cooking gadget to come along.
Bacon is a fairly broad term, here in Ireland boiled bacon and cabbage is common and quite tasty actually. We're not boiling rashers, it's a large cut of meat and boiling is a perfectly valid way to cook it.
Ah, Ireland, always there to remind the world that English cooking isn't *quite* the worst.
I tried yelling "BOIL!!!" over and over at the pot I was using to boil an egg just now. Never happened. Wait... wasn't there also a study proving that a watched pot never boils?
Mod me down, I shall become more off-topic than you could possibly imagine.
This might have application in brewing....I wonder if this would have any effect on the emission of di-methyl sulfide.
:) Have you ever eaten a plate of bacon & cabbage with floury potatoes?
You must sure have a lot of functional retards then. How big is walmart exactly?
it always amuses me when foreigners judge america by our lowest common denominator crap. you know, the stuff that's only available here due to our sprawling machine of industry which europeans apparently have a fetish for, since they can't seem to get over it when sublimating their envy through these pathetic insults.
for anything whatsoever that you attach cultural importance to, america can do it better; you'll just never find it at the shitty supermarket or wal*mart, which any native, who isn't penniless or functionally retarded, knows to avoid.
except cheese. i don't know what's up with that, but i'm sure that if we wanted to, we could.
So the majority of Americans are penniless and/or functionally retarded, is what you're saying. Damn, things are worse off here than I thought.
oh, it's good for a lot of things, i just meant that i wouldn't go there for "nice" food and drink, although it's gotten better in terms of some staple ingredients.
"They were pure niggers." – Noam Chomsky
well, yeah, things are pretty dire here; can't argue with that. i didn't make up the rules. :-/
"They were pure niggers." – Noam Chomsky