{"id":11549,"date":"2012-04-26T03:00:57","date_gmt":"2012-04-26T08:00:57","guid":{"rendered":"http:\/\/blogs.scienceforums.net\/swansont\/?p=11549"},"modified":"2012-04-26T03:00:57","modified_gmt":"2012-04-26T08:00:57","slug":"dont-use-duct-tape-for-this-it-tastes-terrible","status":"publish","type":"post","link":"http:\/\/blogs.scienceforums.net\/swansont\/archives\/11549","title":{"rendered":"Don&#039;t Use Duct Tape for This; it Tastes Terrible"},"content":{"rendered":"<p><a href=\"http:\/\/www.seriouseats.com\/2012\/04\/the-food-lab-my-favorite-cooking-hacks.html\">The Food Lab: My Favorite Cooking Hacks<\/a><\/p>\n<p>I already covered their <a href=\"http:\/\/blogs.scienceforums.net\/swansont\/archives\/5398\">beer-cooler sous-vide hack<\/a>.  For the wok hack,<\/p>\n<blockquote><p>When filled part way with coals and allowed to ignite, the well-ventilated chimney channels all of that heat energy upwards.<\/p><\/blockquote>\n<p>True for the convection, which is the most important heat transfer going on.  (But the radiation is still pedantically being emitted out the other sides.)  And the ice-cream-without-an-ice-cream-maker sounds intriguing.  I&#8217;ve had liquid nitrogen ice cream, which is a truly geeky hack that achieves the same goal of quick freezing so you get small crystals.<\/p>\n<p><a href=\"https:\/\/twitter.com\/#!\/rjallain\/status\/194997972235325440\">via @rjallain<\/a> (via @seriouseats) <\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Food Lab: My Favorite Cooking Hacks I already covered their beer-cooler sous-vide hack. For the wok hack, When filled part way with coals and allowed to ignite, the well-ventilated chimney channels all of that heat energy upwards. True for &hellip; <a href=\"http:\/\/blogs.scienceforums.net\/swansont\/archives\/11549\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,39],"tags":[],"class_list":["post-11549","post","type-post","status-publish","format-standard","hentry","category-food","category-physics"],"_links":{"self":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts\/11549","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/comments?post=11549"}],"version-history":[{"count":0,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts\/11549\/revisions"}],"wp:attachment":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/media?parent=11549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/categories?post=11549"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/tags?post=11549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}