[HN Gopher] Milk watcher
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Milk watcher
Author : bookofjoe
Score : 65 points
Date : 2024-05-26 19:00 UTC (4 hours ago)
(HTM) web link (en.wikipedia.org)
(TXT) w3m dump (en.wikipedia.org)
| lbotos wrote:
| Does anyone use this?
|
| I'm surprised in my multi-cultural familial exposure, I'm not
| aware of any aunts/uncles using this in cooking, or cousins
| finding one in a drawer.
| brabarossa wrote:
| Yep, used a stainless steel one. Works great. I'm from Russia.
| ioblomov wrote:
| Judging by the quoted patent dates, guessing it was most useful
| when mothers were still cooking for large families (and so had
| multiple pans/pots going on).
| brabarossa wrote:
| It's still useful if buying raw milk is cheaper then getting
| pasteurized one from the store.
| jamiek88 wrote:
| Nowhere in the developed world is that true though. Economy
| of scale forbids it.
| cooper_ganglia wrote:
| Neat, I'll have to pick one up now!
| SomewhatLikely wrote:
| I wonder if this would work in a rice cooker or if there's
| something equivalent. If I don't wash the rice beforehand it will
| tend to bubble starchy bubbles through the top that makes a mess
| softskunk wrote:
| not washing the rice is generally a bad idea even disregarding
| this factor, because the texture of the rice will come out
| quite wrong.
| ioblomov wrote:
| I normally rinse the rice too, but some think rinsing washes
| out some vitamins. I suppose the tradeoff is less vitamins or
| more pesticides?
| janalsncm wrote:
| Rinsing it can remove some of the toxic arsenic.
|
| https://health.osu.edu/wellness/exercise-and-
| nutrition/how-t...
| NeoTar wrote:
| But only about 20% of the arsenic.
|
| If you want to significantly reduce the arsenic, it is
| apparently better to cook rice like pasta in a large
| amount of water, and then drain it (in a sieve /
| strainer)
| CoastalCoder wrote:
| I fancy myself a pretty decent cook, but rice has been
| the bane of my existence. I don't own a rice cooker, and
| I could _never_ get it right.
|
| Then I learned about the pasta method. It probably closed
| about 80% of the quality gap in my finished product.
| z2h-a6n wrote:
| > the texture of the rice will come out quite wrong.
|
| Out of curiosity, in what sense can the texture be wrong? I
| never wash my rice, and I like the texture.
| janalsncm wrote:
| Rice contains a lot of arsenic. Washing it can remove some
| of it. This article also recommends pouring off some water
| during cooking as well.
|
| https://health.osu.edu/wellness/exercise-and-
| nutrition/how-t...
| pavel_lishin wrote:
| This doesn't answer the texture question.
| kibwen wrote:
| Washing rice is one of those hygienic practices that
| evolved into a social more and was incorporated into
| regional cuisine thereafter. If you're living in a
| developed country with effective food safety regulations,
| you don't need to wash your rice.
|
| Which doesn't mean that it's a bad idea to wash your rice.
| But it's certainly not inherently _wrong_ to not wash rice.
| For certain cuisines you 're actually supposed to _not_
| wash the rice, like when making risotto or paella.
| dbmikus wrote:
| Unwashed rice is normally gummier or more starchy
| CarVac wrote:
| Tatung rice cookers double-boil the rice so you don't get
| bubbles everywhere with brown rice.
| inanutshellus wrote:
| There are so many things in my kitchen that we've gotten from
| relatives that have no discernible purpose.
|
| Like a ridiculously long knife with a slightly curved blade,
| rounded tip, and blunt edge. Or a serrated knife with that curves
| back on itself. I keep them because... one day, surely, I'll
| realize what they're for.
|
| These things need labels, people!
|
| Here's a good example, a little tiny hammer that you'd never ever
| use for anything. Oh wait, there's a label on it. Hm. Lemme look
| that up. OH IT'S FOR MAKING CANDY.
|
| https://i.etsystatic.com/7417371/r/il/5caf0a/4106895282/il_f...
|
| I have one of these (though it just says "CHOCOLATE") and I
| mainly keep it around so that when I see it and feel that warm
| glow of knowledge, I can then be spitefully angry at all the
| mysterious, unlabeled niche-problem-solver tools in my kitchen.
| derefr wrote:
| These are the sorts of things that won't yield to a _specific_
| keyword search (because you aren 't giving the search engine
| the "terms of art" used people who use the thing), but where
| you can probably figure these out pretty quickly if you just do
| a search to find some kind of index for the category-of-thing
| and start browsing.
|
| I'd recommend search queries like "types of knives", "obscure
| kitchen utensils", "what is this knife", etc.
|
| You can also try giving /r/tipofmytongue or a related subreddit
| a very detailed description of the object. Some of the results
| from the above queries point to people asking questions like
| this on subreddits like /r/tools.
|
| (Or you could do the same thing with ChatGPT -- but that'll
| only work if someone has ever before _described_ the object in
| a book or on the Internet somewhere, in the terms you 're
| using. ChatGPT can only match your verbal questions to verbal
| memories. Whereas a person on a subreddit can take your
| description, conjure a mental image of it, and then correlate
| that mental image with a visual memory.)
|
| I'll also take a shot at giving you starting points, just
| because I happen to find learning about weird kitchen tools
| fascinating:
|
| > Like a ridiculously long knife with a slightly curved blade,
| rounded tip, and blunt edge.
|
| A cake-icing spatula of some kind? I would imagine one made
| specifically for smoothing the icing on the side of a
| cylindrical layer cake would have this shape.
|
| Usually cake spatulas are also offset (blade makes two
| complementary bends and so ends up parallel to, but not in line
| with, the handle), but they don't have to be.
|
| > Or a serrated knife with that curves back on itself.
|
| If the end can also be used as a fork, then that's a cheese
| knife.
| robotnikman wrote:
| I would also add /r/whatisthisthing to your list of
| subreddits as well. I subscribe to it just to learn about all
| kinds of obscure tools and utensils.
| derefr wrote:
| Ironically, that was the subreddit I wanted to use as the
| best example of a place to ask questions... but I just
| couldn't think of its name. :)
| cjs_ac wrote:
| I'm pretty sure the hammers are for breaking up large blocks of
| chocolate; I've got them with blocks from old-fashioned
| chocolatiers that don't score their blocks.
| whenc wrote:
| I know it as a "toffee hammer".
| ZeljkoS wrote:
| In action: https://youtu.be/eVQDUoD_cJY?si=qNL3NZNQPGJCHMPn&t=40
| metadat wrote:
| Wow, to my surprise, the sound is incredibly annoying and
| stress-inducing.
|
| At first I wasn't sure if it's some kind of poor-taste
| soundtrack, but that is only the background tune. The tap tap
| tap is the stainless steel device.
|
| Edit: @hombre_fatal - Steel on steel will always clang.
| logrot wrote:
| Would that not increase the chances of things getting burnt at
| the base?
| ajb wrote:
| Not really, since milk contains water the max temperature you
| can reach is 100 degrees (given it has a path to atmospheric
| pressure). So the bottom can only burn if all the water boils
| off.
| BugsJustFindMe wrote:
| "contains water" is very obviously insufficient for this to
| be anywhere close to true.
| em-bee wrote:
| i recently discovered that if i heat up milk in a waterbath (a
| pot of milk inside a pot of water) it also prevents boiling over.
| most likely because it doesn't actually bring the milk to a boil,
| but keeps it a few degrees below the boiling point.
|
| in most cases i just want to have hot milk, and i don't need the
| milk to have actually reached the boiling point.
|
| are there any cases where that is not enough? (assuming already
| pasteurized store bought milk)
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