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Pinboard

@Pinboard

Do not attempt to compete with Pinboard. http://pinboard.in  maciej@ceglowski.com +1 415 610 0231

Boulevard of broken dreams
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    1. Pinboard‏ @Pinboard 25 Nov 2015

      A powerful entry in the field of use-once kitchen gadgets. It’s like an elliptical machine for heating water https://www.chefsteps.com/joule 

      5 replies 3 retweets 10 likes
    2. Thoma§ H. Ptacek‏ @tqbf 25 Nov 2015
      Replying to @Pinboard

      @Pinboard A circulator? We use ours several times a week. They’re pretty great.

      1 reply 0 retweets 2 likes
    3. Pinboard‏ @Pinboard 25 Nov 2015
      Replying to @tqbf

      @tqbf but does yours have Visual Doneness?

      1 reply 0 retweets 0 likes
    4. Thoma§ H. Ptacek‏ @tqbf 25 Nov 2015
      Replying to @Pinboard

      @Pinboard No but it’s also the size of an oscillating fan; I wish mine was the size & shape of a vibrator, like this one.

      1 reply 0 retweets 0 likes
    5. Pinboard‏ @Pinboard 25 Nov 2015
      Replying to @tqbf

      @tqbf well you had best act fast. This device for heating water to a temperature is selling out fast

      1 reply 0 retweets 2 likes
    6. Día de los Eddies‏ @random_eddie 25 Nov 2015
      Replying to @Pinboard

      @Pinboard @tqbf Snark aside, sous vide needs water held at a constant temperature for a long time. You need special equipment.

      2 replies 0 retweets 0 likes
    7. Pinboard‏ @Pinboard 25 Nov 2015
      Replying to @random_eddie

      @random_eddie @tqbf this is a solved problem in chemistry labs. I can’t believe you need a $200 gadget to get the same effect as sand bath

      2 replies 0 retweets 0 likes
    8. Thoma§ H. Ptacek‏ @tqbf 25 Nov 2015
      Replying to @Pinboard

      @Pinboard @random_eddie Lab sand baths cost 10x what a circulator does.

      1 reply 0 retweets 0 likes
      Pinboard‏ @Pinboard 25 Nov 2015
      Replying to @tqbf

      @tqbf @random_eddie you use a hot plate and a tray of sand. YOU DO NOT ALWAYS NEED TO BUY SPECIALIZED EQUIPMENT CHOKING ON BILE HERE

      7:14 AM - 25 Nov 2015
      4 replies 0 retweets 0 likes
        1. New conversation
        2. Thoma§ H. Ptacek‏ @tqbf 25 Nov 2015
          Replying to @Pinboard

          @Pinboard @random_eddie Please cook an egg to 65c with a tray of sand and a hot plate.

          1 reply 0 retweets 3 likes
        3. Pinboard‏ @Pinboard 25 Nov 2015
          Replying to @tqbf

          @tqbf @random_eddie just as soon as I’m done deep-frying my brined turkey

          1 reply 0 retweets 0 likes
        4. Show replies
        1. Día de los Eddies‏ @random_eddie 25 Nov 2015
          Replying to @Pinboard

          @Pinboard @tqbf The first home chefs to do sous vide used water bath recirculators made for lab use. They're more expensive than this.

          0 replies 0 retweets 0 likes
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        1. New conversation
        2. Paul Adams‏ @saladpuma 25 Nov 2015
          Replying to @Pinboard

          @Pinboard @tqbf @random_eddie yeah jeez guys you already have a giant tray of sand in your kitchen, just dig the turkey into that

          1 reply 1 retweet 2 likes
        3. Pinboard‏ @Pinboard 25 Nov 2015
          Replying to @saladpuma

          @PopSciEats @random_eddie @tqbf just make sure you use the imported green sand from Okinawa. It’s what the pros use

          1 reply 0 retweets 0 likes
        4. Show replies
        1. New conversation
        2. Michael Ekstrand‏ @mdekstrand 25 Nov 2015
          Replying to @Pinboard

          @Pinboard @tqbf @random_eddie can sorta fake it with a dishwasher too. http://cooking.stackexchange.com/q/4708  (1 of my students said they've done this)

          1 reply 0 retweets 1 like
        3. Día de los Eddies‏ @random_eddie 25 Nov 2015
          Replying to @mdekstrand

          @mdekstrand @Pinboard @tqbf That's a fun stunt, but without temperature control and immersion you can't get the real benefits of sous vide.

          0 replies 0 retweets 1 like
        4. End of conversation

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