By Patrick Buckley, Lily Binns
Inventive, (mostly) fit for human consumption DIY devices and initiatives absolute to captivate
The Hungry Scientist guide brings DIY know-how into the kitchen and onto the plate. It compiles the main mouthwatering tasks created by means of mechanical engineer Patrick Buckley and his band of intrepid techie pals, whose collaboration on devices began at a memorable 2005 Bay sector ceremonial dinner and ended in the formation of the Hungry Scientist Society—a unfastened confederation of artistic minds devoted to the pursuit of tasks owning various levels of caprice and utility.
Featuring twenty tasks starting from fit for human consumption origami to gleaming lollipops, cryogenic martinis to Tupperware growth bins, the publication attracts from the services of programmers, professors, and garden-variety geeks and gives whatever to thrill DIYers of all ability degrees.
Read or Download The Hungry Scientist Handbook: Electric Birthday Cakes, Edible Origami, and Other DIY Projects for Techies, Tinkerers, and Foodies PDF
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Additional info for The Hungry Scientist Handbook: Electric Birthday Cakes, Edible Origami, and Other DIY Projects for Techies, Tinkerers, and Foodies
Replace the water in Jell-O recipes. 8. Sweeten a fruit salad. 9. Replace the liquid in cakes, cookies, or brownies. 10. Make a sweet rice dessert. STEP-BY-STEP PROCESS These are the basic tools you’ll need in order to can properly and safely, using the water bath method: n Jars n Flats (snap lids) 37 Rings A large pot that is both wide and deep. The height of the pot needs to be at least 3 to 4 inches taller than the height of your canning jars. n Rack (or a towel folded in the bottom of the pot) n Jar lifter n Jar funnel n Labels There are all sorts of other gadgets out there—such as magnetized lid lifters and tools for measuring headspace—but if you have the things on the this list, you are ready to can!
2. Sterilize all utensils that will touch the juice. Jars, lids, funnel, and ladles should be placed in boiling water for 10 minutes. 3. Use a sterilized colander lined with a coffee filter to strain the juice; remove any fruit pieces. 4. Heat the juice in the top of a double boiler, maintaining a constant temperature of 175°F for 20 minutes. 5. Ladle the juice into the jars, leaving 1/2 inch headspace; secure the lids. 6. Place the jars in a sink of cold water and use a cooking thermometer to check that the water bath is at 40°F.
This storage method can be done two different ways: ICE ON TOP: 1. Spread a single layer of nonconductive (insulating) material such as kraft paper or foil over the contents of a nearly filled 5-gallon container. Place 4 ounces of dry ice on top. 2. Leave part of the lid unsealed until the dry ice completely evaporates (sublimates). 3. Check every 30 minutes to see if the dry ice has completely evaporated. If not, keep checking every 5 minutes. 4. When the dry ice has evaporated, remove the insulating material and seal the container.