dylanmorgan

u/dylanmorgan@slrpnk.net
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Water has a really high specific heat (the amount of energy each molecule carries) so steam can be finicky, especially since in a gaseous state you can have a very wide range of energy levels. An air fryer is basically a convection oven, so you get moving hot air. The movement is key, so you do not get hot and cold spots.

I also looked and apparently if you sous vide eggs that is a good way to get the soft boiled consistency, but there’s a wide range of temps and times that I found (10 mins at 190°F vs 60 mins at 149°F)

I’m curious about the gas chamber. I won’t deny that industrial meat production is cruel at best, the gas chamber makes little to no sense. It is far more expensive than the expediency of a bolt gun, and runs the risk of contamination (unless it’s nitrogen but the information I found in an admittedly cursory check says nitrogen suffocation is not used on animals.)

There is a site called Digg, IIRC it’s only tangentially related to the original Digg though. I read a year or two ago that someone had bought the name and was making a new site that would function very differently from the original.

on rule · c/onehundredninetysix · 2 pts · 10d

Ironically the left hand photo looks like a Mac OS system 6 application, like MacPaint.