Cold blooded ppl
Why?
- Thread starter geeme
- Start date
Cold blooded ppl
salsalady
eXtreme Business
AAAAAAnnnnnnnnnnddddd???????????????????????
Some people just don't pay attention.....
... HOTTIES will boil first! looks like I'm safe~
Not so much SL..........
When the World gets close to Boiling.....you need to jump into the nearest snow pile.
Then hunker down, ya Hottie!!!!!
When the World gets close to Boiling.....you need to jump into the nearest snow pile.
Then hunker down, ya Hottie!!!!!
nothing. just sayin . . . ya know, if anybody wants to look it up . . .
salsalady
eXtreme Business
Oh, so you're saying we need to research it.... JayT! Get right on that!
CJ, I'll be jumping into the snow bank Right Next To YOU!
Ok, I did. Somewhat. In my extremely short expense of time (on Wikipedia, no less) I've come to the initial response that it is likely something like the Coriolis effect. The Coriolis effect is sometimes inaccurately called the Coriolis force, but it is actually only a pseudo-force. Wikipedia does mention several times that the Mpemba effect only sometimes exists, and it has not been solidly replicated to be able to define what the conditions are that cause it to exist. This in no way means it doesn't exist; the Coriolis effect, as it pertains to weather, is only demonstrable above certain temperatures. This could simply mean that "we" have identified the conditions of the Coriolis effect, but have not yet identified the conditions of the Mpemba effect. All this to say that sometimes warmer water will freeze faster than colder water, but not always. Maybe it's pseudo-freezing.......
DITTO!
Hence the challenge to find a good explanation. Also an out to not award anybody, or just make a subjective choice.
Because if you set your eggs in hot or boiling water, you're going to crack the shells... making for funky looking finished eggs and leaving your pot of water filled with boiled egg flotsam & jetsam! Lol
Scottish eggs anyone? ? ? :-)
Ahhh whaszit!?!?
I've never done that to one. I feel so lost and dejected... hah
i have to agree... the amount of misinformation is amazing.
big fat NO on that one SL, here in the Rocky Mountains, a higher altitude water boils at 202F. your highschool chemistry class would prove that very close to correct.
of course, using cold water is a mute term depending on where you live, sitting at -8F and dropping(shit, just hit -10F), cold water coming out of our tap could shatter your teeth if they are sensitive to cold. plus, if you don't have a hot water tank, being "hot water on demand" is becoming the staple for most natural gas driven new homes and hot water tanks haven't been around for a few years, then the mineral deposit gets laid to rest.
i use hot, salted water for boiling pasta, being the water still has to boil first before you put the pasta into the water, then give it a cold water bath when rinsing. i have tried to boil water and put them into ice cube trays and freeze them to test the "which freezes first" theory but have never completed the experiment as i usually attempt the test(after nipping the sauce), then fall asleep. my guess is molecules that are moving faster boil faster, molecules that are slower freeze faster. i can't think of 1 reason(1 in the kitchen reason) why fast moving particles would slow faster than already slow moving particles - yes, i know all the theories, just never seen them proven. and if you look at all the test, hot water only freezes some of the times faster then cold and no expert can explain why "only some of the time", which concludes not all of the time and therefore warmer water does not freeze faster than cooler water. that is what the Mpemba effect proved, that hot water did not always freeze faster than cold, only the supporters of the effect wanted it to be so and termed it "hot water can freeze faster" - kind of like the man made global warming theory - only those that want the science to be true believe in it and the several thousand of scientist that prove it incorrect are ignored.
so, back on the "Why" track, is it really important to heat oil first for a stir fry or can i just toss diced chicken, carrots, celery, onions, garlic, peppers and spices all at the same time, put the wok on high and let everything cook together; i have a feeling the old way of heat oil, toss in onions, garlic, spices, then after 2 minutes add chicken, then add rest of the vegetables is just a waste of time and over cooks the chicken and onions. i mean, everything is going to hit a specific temperature anyways before adding in the cornstarch thickener.
.
Oil keeps stir-fry ingredients from sticking to a hot pan. To get crisp/tender veggies, I do each ingredient separately since they each have a different cooking time to get to that point. If you try to do them all together they end up steamed instead of stir-fried.
also, unless you use a gas ring woks don't evenly heat the stuff you're cooking in them. I just use a 16 inch cast iron frying pan on the range top.
also, unless you use a gas ring woks don't evenly heat the stuff you're cooking in them. I just use a 16 inch cast iron frying pan on the range top.
What he said :-)
not to mention no need to leave anything in the oil any longer than necessary.
Unless, of course you like your food absorbing more oil than needed. ;-)
+1 on the ring.
I use the zones in my wok to my advantage though. It's big & shallow angled enough to move things around and use the sides a bit...
Here's a why question for you....
Why do people insist on pronouncing the word : "nuclear" - as "nuculer" ?
I believe you meant "moot". Your high school English class would prove that pretty close to correct.
Just bustin chops man - good post otherwise. Who'd a thought boiling water would be that interesting of a topic?
George W Bush
boiling water in sub-zero temps.....which your freezer is not sub-zero temps!
thats like saying throw ice cubes into a active volcano to see how fast it boils