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2 yr. ago

  • How big of equipment? A ziplock freezer bag might do the trick for you, or if you're fancy, vacuum seal it. I trust that to sous vide meat for days, at elevated temps even.

    What is the sensor sensing?

  • Now we just need a robot that can do that alternating from 30 to 100°c for us.

    I get what it does, by not heating it enough for enough heat to reach the inside, only the whites get cooked.

    Until then, 2-3 minutes in the pressure cooker at low pressure works great.