2 ms·
Clearly you should turn your kitchen into a gentle pressure vessel. It will make cooking so much easier. I think you could also just salt the water? That shoul
by mrguyorama 2y ago
Clearly you should turn your kitchen into a gentle pressure vessel. It will make cooking so much easier.
I think you could also just salt the water? That should raise the boiling temperature and hopefully it doesn't seep into the egg, though I think eggs can use some seasoning!
- ortusdux 2y agoMy rough calcs estimate you would need about 400mg of salt per ml of water to get a 7°C boiling point increase, but the max solubility of salt in 100°C water is 384mg/ml, so you might just get there with a supersaturated solution. Can sous-vide machines hold 100°C in oil?
- JumpCrisscross 2y ago> you could also just salt the water? Hmm, so to get a 12.5ºF dT with water and NaCl we need about 6.7 mol salt per kg water [1]. That's almost 400 g/kg, more than 10x the salinity of seawater. Pressure-vessel kitchen it is. [1] https://en.wikipedia.org/wiki/Boiling-point_elevation#Ebullioscopic_constants https://en.wikipedia.org/wiki/Boiling-point_elevation#Ebulli... i = 2, Kb = 0.93°F kg/mol [a] That 6.7 ml/kg is technically a molality, something I only point out because it's a silly-sounding word