18. For meat
- Meat to be parched if actin
gets denatured
- But we must kill bacteria
- Must keep 60-65℃
- (And collagen will hydrolyzes
at about 65 degreed)
19. For Vegetable
- Root vegetables indurate on
60℃
- Avoid to fall apart while
boiling by parboiling
- ref: http://www.netsubussei.jp/
group/kousai.pdf
38. How to keep temperature?
- A daemon monitors
temperature of water
and store it into GrowthForecast
39. How to keep temperature?
- A server gets current temperature
from GrowthForecast
- If it is greater than target
temperature, turn off relay
- Less, turn on relay
67. Use with slow cooker
Using slow cooker instead
heater is nice idea.
You can cook almost the
same.
Ref:
- Cooking for Geeks
- http://blog.naotaco.com/archives/
689#more-689