/ck/ - Food & Cooking

>>12714167
based coke dealer chef

>>12714167
mmm is that sugar eggs yum

alright so basically, stacked preserved salted eggs.
neither these eggs or the salt were phenomenal quality so any waste from the experiment is minimized

I can't quite remember but I think I put 8 or 9 eggs in so in order from first taken out, to last removed.
some of the eggs broke when being put in, which wasn't a big deal as long as they pooled properly, but some of them did not, as I could not pack the salt in tight enough to prevent it leaking between layers, or so I thought.

the reason I had done this the way i had is that, every recipe or tutorial wanted you to bury the eggs in a wide shallow pan just a few at a time, and take up large amounts of room in your fridge for multiple days, which is not only very inconvenient, for storing food, but also locks up your pans or other more important containers.

it seems that I could have actually packed the salt quite tightly, as that is what I had done to 8 and 9, which were the bottom eggs.
1 came out last while 2 and 4 I believe I had torn a bit when putting inside

7 is still sticky, it had squirted out from its home and shot to the side of the bottle which I suppose I should have taken a picture of before removing all of these, but I wasn't originally planning on making a thread.
I ended up with 3 perfect as intended yolks, and while I believe I can probably get 2 and 4 to work as intended with a bit of effort, 3 5 6 and 7 are basically just crumbled yolk mixed with, well, salt.
my goal for this I think will be creating a system so simple that anyone can create salt cured eggs with minimum equipment and effort.
but my real final goal will be making yolk logs or bricks so that it can be handled similarly to cheese instead of tiny nutmegs

I'm going to be trying to dry out the salt again by baking or cooking it in a few different ways, as it's actually quite fluffed up from this experience, though it also still has some yolk bits in it so I am curious what will happen.

it only took 15 minutes at 350 to make the salt into a semi-solid block

I'm going to let it cool down and start messing with it

I had also put some of the chunks from 3567 on a baking tray for 32 minutes, it looked like a cookie bit and when I went to touch it, it exploded into powder, which has an interesting flavour that I can't describe well, like roasted pumpkin seeds or something.

doused part of the flat one in water, packed the brick tight

the areas that had water touching them seem to be the only bits that arent still just powder, which is interesting
as it only became solid once the water was removed, so the heat increased the speed of the natural crystallizing reaction

going to need to let the brick cool before i even attempt to touch it, but the top grains on it are loose.

Good thread. Once my chicken starts layin up a storm I'm gonna do this myself.

>>12715364
layin what?

>>12714192
you can do the tall can thing, but it kinda requires you to stir your salt once a day so it can breath

other wise the moisture will be locked inside and you wont get it dried out like you need to

>>12715364
Chicken dont lay eggs, Retard.

This thread is cool as fuck!
>>12715641
Yes they do. All mammals lay eggs

>>12715684
Chickens arent mammals retard, hence the easter bunny

fell asleep, the brick was soft around everywhere but the middle, which was basically just a whole hard wall from the first bake, this and the sheet were baked for 40 minutes

I'm going to try and get a clay-like consistency before baking and see what I can do with the salt structurally
the stuff was pretty resilient on that original 15 minute bake, so if I can figure out a good design I should be able to make things like salt drying racks and maybe even salt grills just for keks

>>12715496
can't really stir without breaking them.

oddly enough the two 8 and 9 which could breath the least were two of the best ones

alright I have 3 consistencies

>left, similar to how it was when it came out with the eggs initially
i'd be disappointed if this was the max limit
>right, about twice as much water, about as wet as it can be while sticking together
you can see its seeping out the sides so the top layer will likely end up being dusty from water travel no mater what i do
>3, submerged in it's own briny filth
may not seem ideal for construction but if I was going to use anything to make a form, it isn't a big deal

I'm also considering other liquids, but boiling off high proof alcohol to make eggs seems excessive af
if this wasnt for food though I could do 99% isopropyl and likely make neat salt figurines

>>12716566
>oddly enough the two 8 and 9 which could breath the least were two of the best ones
probably because they were the only ones with enough pressure on them to get the pickling processing going

I dont reeally know why weight helps do that either

>>12716626
you probably already know this, but highly grainular salt has additives in it that prevent it from clumping

>>12716702
I actually hadn't considered anti-caking agents, the submerged one might have a good chance at separating them out

I'm just using
>sifto
which was nearly 2kg for 3 canadian dollars
seems to include calcium silicate as the anti-caking agent, as well as sodium thiosulphate which is an anti-fungal agent meaning they probably store this shit somewhere where they've had problems with that
the iodine smell is really strong on this stuff too, honestly wish I could have gotten my usual windsor, but it also uses the same anti-caking agent just without the strong smell and anti-fungal agents

think anti-fungal agents would be handy in this sort of process?
either way if I end up experimenting with other liquids I should keep the 'extra' chemicals in salt in mind to not get a stanky reaction

the sheet looks great so far, gotta let it cool

>>12714235
>salt cured eggs with minimum equipment and effort.
Literally just drop a bunch of yolks into soy sauce or seasoned brine for a few days and voila. I appreciate your efforts but using undissolved salt is dumb.

>>12714648
>an interesting flavour that I can't describe
Umami

>>12717909
I like this way, but the soy throws the flavors off for things like pasta; simple cake pan, layer of kosher salt, three eggs placed into shallows well made with a spoon, cover with more kosher salt, total of three layers of eggs; wait 5 days

I do this about twice a year, or more when people request some

>>12715496
>other wise the moisture will be locked inside and you wont get it dried out like you need to
>>12716702
>probably because they were the only ones with enough pressure on them to get the pickling processing going
>I dont reeally know why weight helps do that either
itt: anons with no idea how osmosis works.

If you want a big grateable egg block OP your best bet is to get a thin semi-permiable membrane to fill up with yolk, seal it and then saltpack the whole thing. You can remove the membrane when it's ready, might take a few weeks depending on block size.

For the membrane sausage casing or bladder would work, or fish swim bladders.

>>12717965
That's reasonable, being drier makes it easier to gift.

>>12717967
Kek it has nothing to do with osmosis
The driver here is fermentation

The pressure allows moisture be squeezed out of the yoke and that allows fermentation (somehow)
And the mixing of the salt resets the fermentation process and keeps the yoke from rotting

>>12717989
What's it like being this much of a special superstar?

The water moisure is leaving the egg by osmosis, there's very little fermentation because almost nothing lives in such high salt environments, the flavour comes from the concentrating of the egg since this is basically chicken bottarga, and I don't even know where you got this:
>the mixing of the salt resets the fermentation process
retarded nugget of unknowledge from but please put it back.

>>12718013
;_; I dry salt brine / pickle alot of things
Just speaking from exp from what kinda works
But it could be I don't know anything I'm not like a chemist or anything T_T

>>12717691
WHAT
IN THE FUCK
IS GOING ON IN THIS THREAD?????

>>12718025
Naw man, theres no fermentation in this situation, not enough time, not enough bacteria, and too much salinity.
This is just dehydration with the purpose of enhancing flavor.

>>12718051
If you take egg yolks and put them in a mix of salt or salt and sugar and then let them sit for 4-7 days you can 'cure' them in a way analogous to bacon. This hardens them and greatly enhances the flavor of the yolk.
OP is figuring out an efficient way to do this as the method that is commonly used takes up a lot of space and material.

>>12718051
it boiled over a little bit and the salty liquid kept moving out because water goes to where sodium is, and it just kinda kept going out.

i'm also noticing other odd things like any salt that was on my stove top was running towards the burners up across the black plate around the elements, shit's been getting weird and I don't even know if I'm doing cooking stuff anymore it's slowly turning to /x/

something kinda interesting
it seems that the salt is both good at storing heat, as well as insulating.

stores enough heat to burn the parchment, while the tops remained dusty

i mean like look

it's also possible that it's sucking out whatever residual moisture existed in the parchment as when you look at the salt side, it's not scorched, it's white, the metal side is the black side

the wetter of the two

>>12718228
I suppose it makes sense, right?
It never melts or anything so it can get hotter and hotter without being effected.
Being made of tiny granules helps with insulation too, I'd bet.

Have you tried mixing a bit of dough with the salt to make it more solid? The way we'd make "pottery" in kindergarten.

I did succeed in getting some pretty solid slabs, these are upside down.
the thin bits still crumble, I don't think it's possible to improve that without much higher temperatures and better salts without the anti-clumping agents.

>>12718264
yeah a salt dough did come to mind, but the problem with that, is it limits the lifespan of the salt.
in theory I should be able to re-use the salt as long as I am able to dry it repeatedly
though these batches are clearly fairly contaminated, they could be recrumbled and washed, then filtered
but of course i'm not going to do that unless I really have to

>>12718262
you know, I bet the saline water soaking into the parchment also did a number on it, since the salt would be baking directly into those black lines.

the water has steadily evaporated and i've moved as much of the 'climbing' salt back into the glass

though is is very interesting to me, I don't think the 'climbing' salt had a desirable structure for what we're trying to do!

at this point if I manage to do anything useful with everything we've been learning about this very important basic cooking ingredient, I'll be happy.

I doubt i'm going to be able to get a good photo of what I just discovered

well I wasnt able to get a good photo of the difference, but basically after a little wiggling around this should give you an idea.

it's significantly softer, meaning 1cm seems to be the max depth limit (5mm each crust) for this temperature regardless of time.

the parchment lasted fine for shorter bake times and could even support the weight of the salt, but at 1cm I think it will be too brittle, at this point I'm making delicate china cups

I'm going to have to take some crumblings and dilute them in isopropyl and then ignite it to see what happens

hm

saturated, probably too much salt desu, it absorbed a lot of the stuff.

I probably should have done this outside, away from fire alarms

it was burning really cleanly, but i've inadvertently made a very efficient oil lamp

I started filling up the sink incase I had to emergency dump it or some shit

SOMEONE CALL THE FIRE MARSHAL OP IS GUNNA DIE

firealarm went off despite no smoke, and it's midnight here so I had to blow it out quickly.

I don't think these yellow flames are really doing much to it, but it's hard to say, it was only burning for a couple minutes before I had to extinguish it.
I'd consider this something kinda useful though, gonna see if I can't make it something better later on but this is only tangently cooking related unless I turn it into a stove or something

but first im going to do a small batch because this shits kinda time sensitive and it seems really crystalized

burning pretty hot, warping the metal. I should have grabbed my thermo-gun for this

now I'm not sure if it's the salt itself that is burning, or the anti-caking and anti-fungal agents, had I grabbed my temp gun I could say

like that shit got really black but only on the outside

underneath everything is still very powdery but the black clumps are extremely hard, so more heat is likely the answer, but I am not sure what sort of containers will be able to handle the heat without reacting with the salt, I don't really want to 550 something I'm not sure about
I'm pretty haphazard but I do take care of my things to Some extent.

its going to take me a bit to locate all my parts and install my stuff for this again but i'd like to introduce you /ck/ to the future in salt smelting technology.

>>12718523
Godspeed you glorious madman.

>>12718419
>>12718414
>>12718375
>>12718365
I’m pretty sure we are all watching OP cook meth.... gratz, we’ve all been baited

alright cooling is set up and i've got my software installed

softwares manual repositioning is working fine, going to need to figure out a design to test with.
laser tube functioning.

i've only got a few svg laying around from my /osg/ days on /o/ so I'll have to stop and make some that make more sense for salt smelting once I confirm i've got this all working properly.

>>12718675
I feel like I am witnessing something incredible.

took a few attempts, switched from my old osg images and just made a simple small square, this particular software doesnt seem to have a size setting, relying on the size from the document which is silly for svg files.

doing another test now and the detail is terrible, I gotta clean this thing bad, smoke on lenses smudges stuff, but I can do that later, it shouldnt matter much when we're basically just using it to produce heat.

okay cancel that I started taking it apart and the god damned lense is about pitch black so I'm buffing it and the other pieces before I continue

>>12718523
What the fuck, did you build this?

one of the 2 big lumps is now hollow, all softer salt removed

>>12718375

did a test with the square but it didnt do so good, cut it short, it was just darkening the salt without getting quite enough heat to melt it

however if you take a look we did get something when I blasted

it's small, but this was about 5 seconds with the laser just aimed at the salt

Great thread OP
Ok, so you made some salted yolks, and now are trying to dry the salt with a laser, is that right?

>>12718826
So the salt 'osmosised' the water to the outside of the block?

Can you compare your method with the Asian salted egg method?
https://youtu.be/dTuBmoF5zDY
https://youtu.be/f-TIV3tky-Q
I believe they coat entire egg with mixture of salt and crushed red brick.

okay something kinda exciting

>>12718859
I think the heat sped up the crystal structure reaction on the outside, but that is also possible.
>>12718869
the method I used isn't super comparable since its just the yolks that were used but I am interested in trying whole eggs both in and out of shell

I used I think 7 days, while the normal method used 4.
the eggs in mine are essentially still raw while both of those methods they cook the eggs.

I don't speak the language but something to know about eggs, the shells are permeable and on the inside of the shells there is a membrane that lets air in but not out, so if you store eggs in a bag with onions or fish, your eggs will taste like onions or fish.

>>12718851
partially, at this point i'm exploring more a method to make salt into a lattice or something
I don't think there is even a goal anymore but look at this shit

I basically just pulsed it until I couldnt see the orange glow anymore

I thought it was going to be fragile, I was taking it out quite quickly

but this shit is solid, I cant crush it, this is a usable method

its hollow like a pen cap and crazy strong, I just barely managed to break the tip off while posting this

hm, it wouldn't readily dissolve, but after soaking for a bit I was able to pop it, I guess water got in where I cracked the top off

doing another attempt of the square at a much lower speed, if I do shit right I could be 3d printing with salt

infact, I'm going to start working on something while this works away

>>12718939
I used to hate frog posters so god damn much, but there's so many new iterations that sometimes they just hit the nail on the head, and are honestly a refreshing break from the wojack garbage. I like when the frogs are actually happy, or concerned about a fellow anon.

well that didn't fucking work, noticed a new problem though, with low amounts there isnt enough cooling so it just burns, thats why the vertical tube worked.

lets see what this does

What the fuck is this becoming OP, you've gone from salting eggs to fucking blasting salt with a laser and maybe 3d printing with salt I'm so impressed.

3 methods
top is at 5 mm/s
2nd is 200 mm/s
3rd is manually done, travelling with the jog step in the software while manually holding down the test button full blast

I'm seeing that slow is the best option, but doing solid blocks will not result in what I want

>inb4 op gets v& for cooking that good good crack
you'll cowards dont even smoke crack

gonna try a quick underwater blast test

>>12719068
Nigger what

ok this is weird its loudly hissing on the cloudy salt water

im just watching this black spec fly around near where the laser should be hitting
though it does seem to be doing Something, that white circle with a dot in the middle is the laser hit point

gonna try these spirals and cutlery on a mound of clay-consistency stuff, the cup was kinda boring, though it was doing stuff, it had a tube forming.

okay well thats going to take a very long time but I still have these two blocks to play with
the one that is essentially a pocket I'm not sure what to do with, and the other sits nicely on my glass dish

I'm thinking some hot eggs for breakfast

and i just figured out what im gonna do with the pocket one though it's probably a terrible idea

if you take a burner out and put it in improperly, it won't be level
so I'm going to abuse that to keep the pocket on an angle, so it doesnt just spill out, and it will be directly on the burner, containing eggs.

fuck this is a bad idea but I need to do it

took out middle rack.
I keep my bottom rack further than ovens are meant to go
rack is upside down so I can angle this shit back, anything that slides will land in the glass dish

stuck a couple shards from earlier on the burner at max, they hold up, and actually got the structure I was looking for afterwards

though these pieces are also extremely brittle, a frying pan would likely be a bit more ideal but I'm going to be relying on the salt holding heat to prevent itself from taking on moisture during cooking

what could possibly go wrong

pls maillard i ned u

man salt doesnt conduct heat worth shit I can still touch the top just fine doesnt even feel hot

>All these plot twists from an egg thread.
I'm so glad I clicked bros.

he he he he he he he
its working

though a pocket is not ideal I can't fucking get it back out easily enough to flip it so sunny side up is my only option.
a salt pan with ridges would be sweet though I'll have to make one

where the fuck did the rest of the egg go
it's like all the egg white got sucked away into it
is the egg white gonna taste more white now that it has less water what in the fuck

dang, I was checking the temps on the other block which isnt anywhere near hot enough yet and this one cracked.
absorbed too much liquid in the middle

also seems the salt needs to be nearly perfectly dry before you can really do anything with it laser wise, the forks and shit didn't work, just foamed up into very vague shapes and reabsorbed the liquid beneath itself.
maybe if I used an oil instead it wouldnt foam and would more readily absorb heat?
can I even do that? wouldn't that just produce shit tonnes of smoke once it hit smoke point fuck

damn thing was on 550 and its just barely hot enough to do this now

hopefully that spongy soft salt interior prevents it from cracking in half like the pocket

flipping is basically impossible on these with all those ridges, the pockets interior didnt have nearly as much trouble though, im gonna need to do more testing.

but I'm also going to need a better way to make these
aluminum foil and salt have a reaction so I don't think I can do that, and the parchment has issues
ceramics and glass aren't flexible enough to get this shit out reliably without destruction, really just leaves metals, which all mostly have reactions with salt

god damn it am I going to need to buy like, specialized equipment for this

partial crack but not in half

>>12718894
Indeed the yolk will taste.. sandy, to put it into words. That's actually the texture highly prized. Also duck eggs are used instead of chicken. Eggs are only cooked in the end (either boiled or smoked) because those are sold in supermarkets, some people actually sell raw and you can adjust saltiness level.

underneath, about the same, only about an inch

not a lot of egg for two eggs, the whole whites being reduced is crazy to me, makes me think about how asians are slowly taking over canada.

the pocket egg tasted very good, it's salty, but not over salty and all the flavours are very concentrated.
I ate the whole thing before remembering that I needed to try it's whites on their own.

I'm going to need to make a salt skillet

the egg whites are a little hard to describe, but i'd say they honestly almost taste like marshmellows.
both have that slight pumpkin seed flavour, I'm not sure if it's that umami meme people always go on about like someone said, but if it is I don't see the fuss
it's a pretty common flavour

anyways 9/10 would recommend, whole thing was a lot easier to do that I made it I think, but thats the point of experimenting.

the shape I initially had with the brick that had a trench>>12714630 was probably the ideal shape for everything I did, but I didn't use it as an entire corner came off.

just had to throw out the remains of the pocket, the scorchmarks arent scorch marks, they're a chemical reaction
when I went to break them up with water I noticed a strange noxious smell

I'm quite surprised the egg didn't taste bad, but I'm not risking mixing this stuff back into batches
reacting with the surface of a burner is no bueno

wtf is this shit

repaired the cracks, filled some of the top pours and smoothed it out a bit before applying some olive oil, gonna heat this up and make some more eggs

Amazing thread.
What are you on, OP? Because I know you're on something.

i decided to heat it up in my frying pan this time because it seemed like a better idea

>>12719402
Lmao

what in the good fuck is going on in this thread?

smokepoint confirmed

it was really smoky in here but it's okay now
also I put an egg on a while ago while it was smoking

it did this by itself
it was whole when I put it on, no rips

>>12719573
What is it? Or you just confirmed its existance?

>>12714167
Best thread on 4chan right now, clicked expecting eggs and kept myself entertained for half an hour at work. Godspeed Saltanon

flipped nicely, looks kinda weird but good
kinda excited

these eggs shrink so much but take up so much room on the salt block.
I dont even know if doing one after the other is a safe idea

gack

man FUCK olive oil
they taste like wet dog now this is horse shit

what's going on in this thre-

okay back to this
I kinda wish I had these a bit finer but I think i'll be able to rebake and get them a lot finer, I should have just done the shells on their own first.
the idea here is that I may be able to get some results similar to bone china with the added shells, but it's just as likely to flop and crumble worse
I think as it is, it'll just make more cracks the first time but be stronger the second.


>>12719588
it was confirmed that the olive oil would burn lower than normal, at an accelerated rate like the isopropyl burned

What the fuck even is this, are you crazy or something?

>>12719698
He's science and shit, don't fucking question salt professor anon.

woops missed an image, 35 minutes in the oven already, 350, out in a few minutes

and just finally finished removing the nasty ass dog flavoured crust
FUCK olive oil
the dog crust is going to the isopropyl lamp and the dark charred stuff still tastes fine so it'll be recycled into the next batch, likely with the currently baking eggshell batch.

>>12719723
> currently baking eggshell batch
> eggshell batch

>>12718175
sounds like alchemy to me

cooling still but couple things notable, it's still squishy so it didnt dry as quickly, but it also had a reaction which seems to be the membrane of the eggs mostly

>>12719781
are you masoakis?

not a big fan of the colour on this one
hoping to do some laser sintering tests, though I'm a little wary as I've been doing some research into why bone china is strong

>>12719786
exactly what i was thinking

>>12719723
maybe it tastes bad because you took the oil to its smoke point and burned the shit out of it you dummy

so basically theres some chemical reactions going on which are sped up with heat and pressure, between the remnants of
the anti-caking agent
>Ca2SiO4
the anti-fungal agent
>Na2S2O3.xH2O
the potassium iodine
>KI
the eggshells
>CaCO3


so bone ash
>Ca5(OH)(PO4)3
is made of two things
Calcium oxide
>CaO
and Phosphorus pentoxide
>P2O5
both of which have caustic as shit reactions

>p2o5
>Phosphorus pentoxide itself is not flammable. Just like sulfur trioxide, it reacts vigorously with water and water-containing substances like wood or cotton, liberates much heat and may even cause fire due to the highly exothermic nature of such reactions. It is corrosive to metal and is very irritating – it may cause severe burns to the eye, skin, mucous membrane, and respiratory tract even at concentrations as low as 1 mg/m3
>CaO
>Because of vigorous reaction of quicklime with water, quicklime causes severe irritation when inhaled or placed in contact with moist skin or eyes. Inhalation may cause coughing, sneezing, labored breathing. It may then evolve into burns with perforation of the nasal septum, abdominal pain, nausea and vomiting. Although quicklime is not considered a fire hazard, its reaction with water can release enough heat to ignite combustible materials

it's like all of our bones would just burst into flame if we added water
>but you don't have any phosphorous to make this reaction
egg whites have small amounts of phosphorus, but yolks have nearly 20 times the phosphorous egg whites have.
if there is a god damned bit of egg in here I could accidentally start a fire or something, just by letting the salt get too wet.

>>12719906
You need to make utensils out of salt and eggs to properly handle your experiments.

>>12719916
im gonna try but first im going to make a few modifications to the laser cutter

>>12719960
I'm lost at this point, are we cooking or preserving the eggs?

it fits, I put it in hot right out of the oven, so it should be pretty easy to get working on it

>>12720221
We are leaving human concepts of science behind.

>>12720221
doing what now?

>>12720221
we are doing salt

>>12719822
surely you need to powder the egg shells for them to do anything

Absolutely blessed thread op

the fork knife and spoon set looks pretty good at a glance, has that little bubbly sheen to it that lets you know it's all together, though it looks still quite thin so I'll need to do more passes I suppose.

>>12718971
yeah wojakposters are waaaay worse. generic frogs are usually bad too, especially the generic ones, only the most retarded edgeposters use them.

>>12719402
kek

At this point this thread is in danger of being moved to /sci/

>>12720361
>>12720427

>>12720437
dont worry it's getting back on track

i'm cooking chen into a clump of shattered and recompressed salted yolk

comparison, the yolk was done without 'dithering' which is a new feature to me since I've switched software.
I used to use this thing to write addresses on envelopes by setting it to low power, dither just assumes you're using max power and pulses to simulate what fancy ones do, but its difficult to use on such a difficult material like salt without the pre-heating

that pre-heat gave really satisfying results though

i really like that last chen so im gonna try to gently slice off the egg shell so I can keep it

>>12720473
>>12720529
Fine art

jesus fuck my eyes why is it doing this

I was wearing a pair of sunglasses with another pair of wearover sunglasses and my eyes still hurt
I don't own a welding helmet I'm going to have to resort to turning the egg

epin thread OP

I washed out the shell, then took a coffee filter I had earlier salted, tore it up and put it inside carefully to add some weight

I just don't understand

i didnt think i'd be trying to tune a laser to eggs

i wonder if it'll hold together if i try to pick it up

it's like the dirtiest tiniest piece of processed cheese i've ever seen

this is kinda fun

yolks act differently than whites, scorch a lot more readily since it has less water content.

after pulling this one up the salt underneath had dissolved into it, so even this one might be too salty, but i'm just going to scorch everything left in a few passes so I can do the opposite side of these two, using the leftover saltegg as a surface

>>12720739
What the fuck?

>>12715364
>>12715684
the chicken animal is separate from the chicken food

>>12720653
Coffee artists may as well pack their shit up, here comes new fad, The Egg Art.

>>12720961
Also while we are at it, if Chen worked out nicely, how about the crown jewel of Binland, the one and only Spurdo Bear on the egg shell?

I don't know what the unholy heck I've stumbled into but now I'm deeply worried. Definitely interesting, though.

I wonder if there is a way to 'quick cure' foods.
Like how its possible to quickly pickle certain foods, if there is a way to do something similar. I know the process is completely different mind you, but regardless.

>>12721076
Pressure chamber.

>>12721076
a lot of foods can be quickly preserved, it's all about how thin you can get them and how much moisture you can remove
salt and airflow are the two main ones, compression is another.

>>12714167
>Autism: The Thread

>>12721281
autism website, get out normie!

>>12719526
>What are you on, OP?
a whole other level by the looks of it

>>12720623
>then took a coffee filter I had earlier salted
makes sense

>>12721173
>salt and airflow are the two main ones, compression is another.
I must clarify, when talking about this earlier I was referring about dry salt pickling because thats what I assumed you were doing to the eggs. but as this guy points out >>12718077
>>12718092

apparently this is a curing method for eggs, and not a pickling. so compression isnt needed.

>>12719391
maybe one of those silicone baking mats

>>12720262
I have saved this image

When I went to bed this thread was still about salting eggs.

>Was at work this morning when OP was making salt bricks
>Come back and OP makes Chen art
Bravo

Don't die on me thread.

/ck/ still has it

>>12720623
>>12721550
>Not salting all your coffee filters so your morning coffee is already salted in advance
Shiggy

wew saltboi is back. show me more pics of your salt purification

Thanks OP, good stuff.

did the salt finally kill OP?

>>12717989
found retard here

>>12718398
Dude your house is disgusting. Wtf is this thread.

>>12721281
*attention whore thread
Stop giving attention to a tripfag being a retard

>>12724006
Saltier than this thread anon

>>12723770
i sure hope so

>>12724117
put your trip back so that the filter can work

>>12720262
>/ck/ - cooking & food

rip in peace OP, egg must have ignited

>>12725251
like salt in the rain

I was asleep
turns out I had spent 36~ hours awake playing with salt

I've misplaced my camera again last night, and though I was planning on using the eggshell brick, I cannot get it out of the dish, so i'm going to try and wet it to move the salt out.

it seems like the center of it is harder than the crust though which is exciting, but also means I couldn't even attempt to shrink it via freezing (and that would more likely damage the glass anyways)

so I'm pretty much limited by my equipment right now unless I go out and buy something like >>12721896 suggested, or even a springform pan.
all of my cheap sifto is contaminated to shit right now anyways so this is probably a good time to do that

what I'm going to do is simply use a lot of water and a small amount of salt, and continuously stir it to dissolve the salt.
after that point I'll be left with a massive amount of brine, I did a small test batch for filter retrieval earlier, thats what the filter was from.

I'm going to be building some new equipment for this

>>12724412
I would never take it off, that's the main reason why I always use it.

makes it so less underage instant filterers from /v/ talk to me, it's a massive improvement when you're left with only people that can think coherently for themselves ;))))

okay found it, it was with my coffee filters
basic idea here is, i'm using going to use multiple cheap paper filters and one of the stronger bamboo filters for the final filter.
gonna be tricky getting this shit in the second pepsi bottle without a funny though so I guess it's becoming a very tall funnel.

I have some other ideas as well such as using a string to slowly 'wick' away liquid and salt but I'm not sure it will work well for the amounts i'm using, maybe a cloth would be better? I could even hang and dry those then crumple off the salt, I was able to take a fair amount of salt off the paper filter.

part of me is considering stuff like regular paper, newspaper and
but there are so many chemicals in paper. I suppose napkins would do, they're about the most flavour neutral paper you can get larger than a coffee filter


also I forgot to post after eating the two squares but the one I cooked only one side was goodish, the other was pretty rubbery
salt block is superior to laser for cooking eggs, saltcups would be best, in little silicon cups

so heres the new setup for this
basically took the bottom off while leaving the top ridge for support, squish too much if you remove it and everyone does that I don't know why

then drilled a hole in the bottom, and it's now a simple tool to allow me to push the undissolved chunks to the side while I pour, chunks are heavy and could mess up the filter.

looks like its working alright so I'm just going to pour in all the brine i've got

>>12714167
What?

unfortunately, removing all that water, we only dissolved a rough third into the saline solution.

it was draining extremely slowly so i made some modifications, these are just slits cut and have been wedged open by the strap from some leeks

well it's all in there, the modifications did a bit but not enough to keep me occupied with it.

all the brines in there now

heres what was left but wouldnt dissolve, most of its shells but theres also egg and a still plenty of salt that was too hard to crush even with a hammer
could have been the bone china reaction I talked about earlier, in the amounts they were in would only result in extremely hard granules

OP are you alright

yes, very much so

it's right now just a waiting game, i'm going to make some actual food while the sediment which got past the filters separates.

I tasted some of the brine after it came through the filters
and it surprisingly, tasted very salty.

no, wait. I'm not retarded, I was just expecting it to be gross. Like still fairly contaminated
so it seems that I won't likely have to do much more processing to remove contaminants than letting the brine settle, perhaps running it through another filter would help with colour but i'm not too concerned about that.
there is a small amount of grittiness in the taste, it's tastes like the highest saline concentrated beach water in the world, likely from the calcium.

at this point I think all the anti-clumping agents should be removed, unless thats some of what is settling on the bottom, but I figure that to mostly be calcium.
I'm unsure what colour it'll be when this is done but i'm going to make some real food while this keeps working away

I'm kinda realizing as I get ready to make my pasta that I've got a different sort of problem that we witnessed on the first day >>12717691

so, salt lowers the boiling point of water, which is a pretty standard thing to do for making any sort of pasta
but like 1tsp in a pot of water would be less than a couple percent concentration so what fucking temperature would the boiling point be for a brine this fucking concentrated or stronger
because if a single bit actually boils, tossing small amounts of salt, we will have a repeat of the climbing salt, water moving towards whatever dry salt is around

Would I actually be best off abusing this and having a tray underneath to catch the clumpings?

i've had to reposition the rig a few times and tighten the strap as it further clogs (which opens the slits a bit more, while also shifting the contents in the filters)

heres food if anyones curious
sauce is
1 beefeater tomato
some nig donair meat
frozen and torn leek
substantial amount of butter

these are just premade pork tortellinis, because I enjoy both them and raviolis but can never be fucked to make my own even though I'm more than capable

oh yeah there was also some crumbled eggs for salt, dont worry eggs goes fine in sauce

kino

I guess this is breakfast but if anyone has any ideas to what I could do with eggs and salt or even the laser cutter for future threads feel free to speak up, I don't care if it's something you think is stupid, don't worry i'll just shoot it down.

not really feeling like leaving the place tonight to just pick up
>more salt
and
>take a chance on finding silicon baking ware at non-gouging prices at the grocer

>>12726170
I'm concerned for you anon but I am enjoying this thread so I am not sure what to say. Maybe take a break from whatever drug you are on and get some sleep.

>>12726202
dude I woke up 3 hours ago

you know this really is starting to look more and more like the beach

a good amount of sediment has settled, theres some remnants to skim off the top still, but you can see it's significantly clearer than before

>>12726170
God bless you, Anon. That looks fantastic.

>>12726593
it was oversalted

>>12726730
/thread

>>12727077
no dude you have no idea everything has been covered in residual salt and it keeps coming back no matter how many times I clean it up, especially around the burners on the stove since it seems to be attracted to heat. my hands and feet are constantly gritty and dry like i've chalked up for rock climbing
day 1, I was wearing socks
I had to remove them because they kept getting crusty after I stepped in some water

>>12727095
you're becoming more salt than man

>>12727095
are you becoming more powerful with each waking moment, ready to bring on the neverending plague of salt?

>>12727335
at the very least all this salt and brine has been great for my airways
the olive oil smoke not so much

but the repurifying process really is getting kind of excessive
I'm sitting here waiting for a pepsi bottle of puddle water to evaporate until I can see a layer of actual clean salt near the surface, i've also dampened several things with the brine to little to no success

>>12727095
my grandparents talked about this
you have the curse of salt

the next time it rains you need to walk around naked in it

>>12727095
OP, son of Sodium, the Saltlord, bane of slugs, Brinesmith of the Dead Sea, third bearer of the saltseal.

nigger you know you can buy bricks and plates of pure salt to cook on right?

>>12727428
its better when its made with love

>>12727443

>>12727428
yes but they are also sort of on the side of 'jesus christ what a dumb gimmick and for HOW MUCH'
though i'd be lying if I said there wasn't some inspiration from them.

I could also buy a salt lick and go to town with a stepper drill but these are sort of heavy
but this has given me an idea
I just need to get a stronger binder than their anti-clumping agents that is also foodgrade

fuck I should have gone out and bought more salt today
I mean I still have salt but I don't want to use it all up like I can with the cheap sifto shit
okay I'm going to do some stupid shit and see what sort of binding agents I have that won't taste like shit

well i found a saltblock that had an ingredients list and thankfully they were very helpful

>Calcium stearate is produced by heating stearic acid and calcium oxide:
why is it everything will catch fire when in contact with water

>all this for what is essentially sprinkling some salt on your eggs

>>12727095
Holy fuck

>>12726170
You can melt salt pretty easily with a basic home foundry setup. The melting point is only 800c, and you can easily break 1000c with just charcoal and forced air in a hole in the dirt.

Seeing the pockets earlier got me interested in some sort of cast salt egg dish thing, like how fast food places cook them to put on egg mcmuffins. It looks like it casts decently well, whether or not the surface afterwards would be any good for cooking on, or if it would even transfer any salt to the egg.

>>12727715
at 800c melting point you're risking your containers
i'm also on the third floor of an apartment building and having molten metal travel through to the basement is very alluring

but, I do know mineral oil is used in casting and is most likely the reason it's on the salt block ingredient list
there are ways to bring things up and past oven temperatures indoors but i'm not 100% certain I trust propane flames to not alter the taste of the salt

i'd also end up having to weld up some molds

actually now that I think about it, I have this brand new 200 dollar charcoal barbecue that I stole from the hallway a couple months ago because the 8+ people living in a 1 bedroom apartment across from me kept putting it infront of my door because they had no room to store it

they no longer live here because they got evicted for having 8+ people living in a 1 bedroom.

anyways assuming I can figure out a way to make this not as dangerous as I think I am I could totally set this up in the kitchen no problem

I mean honestly I didn't even want the thing I just wanted it away from my fucking door
those retards were planning to fill this thing up and take it up and down 2 flights of stairs and store it infront of my door

>>12727763
However much ventilation you think you have in that kitchen, its not enough if you are playing around with a charcoal grill.

>>12727763
There's a lot of sparks and it will absolutely fuck up anything metal you try to contain it in if the heat can't escape. There's actually not much smoke once it's going but I still wouldn't do it anywhere indoors not specifically designed for ventilation. Maybe if you can rig up a fume hood out the window or something, but then you have to worry about the hot gasses running up the side of the building. I'd just do it in the parking lot, or someone else's parking lot maybe.

>>12727779
That would probably work, maybe with some modifications. Really the setup is pretty simple, you need a pile of charcoal that isn't going to spill everywhere and a way to blow a ton of air into it from the bottom/side and that's pretty much it. If you're not sure it'll handle it you can make a really basic refractory from just mud/clay/sand whatever, or cat litter and make a box full of dirt to put a hole full of charcoal in.
A crucible is a little harder but if you're not getting above 1500c(which is definitely possible to do, being able to adjust your airflow is helpful to limit temperatures) then you can just use steel, don't have to worry about graphite or anything.

>>12727781
yeah I guess that's a good fucking point, even if I was to rig something up to isolate it every time i'd lift the lid we'd get plumes of smoke.
shame, I was warming up to the idea of having a use for it.

Though I suppose I could still use it as a cold smoker

>>12727841
if the rain didnt run down my outside wall my place would probably have big smoke stains from some of the shit I do in this non-smoking building.
I guess at least i'm not smoking, but it gives me doubts that any of the monoxide detectors in the building work since i've lived here for years now.

I forgot just how big this thing is though it's like 2 feet wide and pretty thick steel, pretty heavy even while empty, I have no doubt it could handle the heat, though the legs are a little rickety for my liking since they're collapsible and has hollow plastic wheels.

I don't think I need to really get up to up to actual ambient 800c, 850c+ direct should be plenty since it holds heat pretty well, so a torch should be plenty, but this thing at the very least should come in handy as a safe work surface incase I spill any molten salt Failing that i'd use my roast pan on top of my stove which could be alright

actually yeah i'll use the stove top, theres cleaning/air grates in the bottom salt would leak out of into the light-weight mystery-metal dish

however I think my main issue would still be the molds and crucible

what temperature do you think a cheap ceramic coffee cup could get to before it explodes?
I'm going to guess 799c, almost there but not quite enough. Not sure where my damn mineral oil is either, I usually use dish soap when sharpening knives
don't really wanna use plaster of paris or something for something else that is
>white powdery and meant to be eaten.
>and is also allergic to being washed

>>12727983
Make your molds out of sand? Sandcasting is a thing.

can someone summarize this thread for me?

What even is this?

thank the lord for providing us meth so salt anon could bring us this glorious thread

>>12728124
same reason I couldnt use plaster of paris, also sand casting is pretty shit, if I was gonna do that i'd just cast into sal-

fuck
you can do everything with salt

I'll cast good salt into bisque fired salt

>>12728166
salt is the answer to all your problems

>>12728166
>>12728205
>>12728213
Back to your Fastfood thread you plebs

>>12728216
Cast it with salt, you know you want to.

>>12728340
i've been looking at salt casting videos while doing some designing on a product i'm considering manufacturing and turns out getting it hot enough with a torch might be hard for the amounts I want to do
operational vs actual heat is a real problem for this

aluminum has a melting point of 660c
copper melts at 1,085c, so for safety and sanities sake i'd be looking at the jankiest copper setups for inspiration

but I'm pretty sure most anyone doing copper has a good setup opposed to a jank one,

Godspeed you salty bastard.

OP what do you look like?

>>12728666

>>12728372
Salt is covalently bonded, so even after you melt and cast it will still get destroyed as soon as it gets near water.

Why not try crystallizing a huge block that you can saw flat and use like those meme Himalayan salt plates?

>>12728731
well, the easiest way realistically to crystalize a block large enough would be to melt it molten

I'm gonna hit the nearby pawnshop and see if they currently have any torches, last time I was there they had an oxyacetylene setup but I don't know if it had fuel.
i'd be more comfortable with a non-oxy torch but who fucking knows what I'm getting myself into at this point

well shit, they didn't have tanks or anything at all and their bits were more than they'd be new
got a sweet nes joystick and a sega power adapter for 10 bucks though, good guy.

>>12718675
I have no idea whats going on, but this is very interesting. Props OP

Christ on the cross.

Don't die thread.

>>12730547
We're over the image limit, so let the thread die. OP can continue in another thread.

>>12730547
i want to bump-tan to sit on my face

>>12719270
oh shit man what the fuck

>>12730547
>when a bump image kills the thread's image limit

>>12719723
fuck man i'm fucking dying what the fuck

one of the drying setups is working, slowly
but i've got a bit of a problem, it's been raining all day so I couldn't go out to buy more salt, and the airs all humid, so the salt drying is going to be even slower than before

i'd take a picture of it but
>last image taken up by a hentai bump ¯\_(ツ)_/¯

also I just rinsed off my feet and then made the mistake of walking through the kitchen to check on it
now i'm all gritty and salty again, its even on the tops of my feet and I just don't understand

so the setup is basically my wok on a 45 degree angle, padded with packing paper with a house fan blowing on it

the crystals are fairly large, but flat on the paper. and seem free of contaminants as they wick up the sheet and dry.

>>12725459
>turns out I had spent 36~ hours awake playing with salt
you need help but its ok

>>12719473
at least you got a self preservation instinct

>>12726170
post sunglasses

followup?

>>12730758
The salt isn't getting stuck to your feet.
It's growing up your legs.
Become one with the salt.

>>12730758
You should just start another thead and post pics.
t. using the options field as intended to politely not bump a dead thread

>>12714167
Are you trying to make your own version of Chinese salted duck eggs?

https://www.youtube.com/watch?v=rdnQ0nO3AcY

>>12732587
You aren't a damn hoarder if you don't have a single grill.

I realized something really stupid so I made a new thread >>12733410

>>12727571
you will pay the price for your lack of vision

Not letting this thread die

>>12734746
It hit the bump limit senpai.

>>12736033
Nah, it hit the image limit. It still has some bumps to go. We can stretch this out if we're careful.

am i having a stroke

>>12718523
holy fuck this shit just keeps getting better

>>12718849
i dont think your hands are fucked up enough to post here.
/ck/ is a freak hand kind of place.

>>12718264
>that obesity hand
go on a diet you fucking lardass

holy fuck this has been a wild ride. What a fucking morning.

Oh shit did this get stickied?

this is why you need a license to buy anything in UK
it's so OP wouldn't do shit like this

>>12737199
>so OP wouldn't do shit like this
what? make epic threads?

>>12714167
You preserve like a sped.
https://www.youtube.com/watch?v=bTlcCvvUjl0

>>12720262
This is the best fucking thread in the history of /ck/

>>12737199
what's wrong wtih some old fashioned cooking