A Quote by Nathan Myhrvold
Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it's a polar molecule, so that it dissolves a lot of things, and there are things that won't mix with it. And then there's how much energy it takes to heat water.
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It's almost embarrassing how well-behaved I was, which is probably why I do things like spit water on myself onstage as an adult.
UV is bad for molecules because its high energy breaks the bonds between a molecule's constituent atoms. That's why UV is bad for you, too: it's always best to avoid things that decompose the molecules of your flesh.
I often put boiling water in the freezer. Then whenever I need boiling water,I simply defrost it.
Of the first philosophers, then, most thought the principles which were of the nature of matter were the only principles of all things. That of which all things that are consist, the first from which they come to be, the last into which they are resolved....this they say is the element and this is the principle of things.... yet they do not all agree as to the number and the nature of these principle is water.
I remind myself that traveling through life as an artist requires one to distill things slowly. To be inquisitive, inventive, and patient - a lot of things get discarded along the way. It's a little like boiling sea water to get at the salt.
The temperatures required for caramelization and browning almost always far exceed the boiling point of water. So the presence of water on the surface of a food, or on the bottom of a pan, is a signal that browning can't yet occur.
Then there's your diet. You cut out sugars, fat, soy sauces... anything that's nice. Tea and coffee is replaced by boiling water with lemon. It's amazing how quickly you get into it. There's also herbal tea and a lot of water, obviously... about two litres a day.
With sufficient water on the Moon, solar energy can be used to split the water into hydrogen and oxygen. The oxygen is, of course, critical for humans to breathe and the water important for us to drink.
Pressure cookers are relatively inexpensive, they're in every kitchen store, your grandma probably had one, but a lot of people don't. A pressure cooker is interesting because by pressurizing the vessel, you're able to cook much hotter than the boiling point of water, and still have water be present.
Water is everywhere and in all living things; we cannot be seperated from water. No water, no life. Period. Water comes in many forms - liquid, vapor, ice, snow, fog, rain, hail. But no matter the form, it's still water.
Water is the softest of all things, yet it is the most powerful. The ocean patiently allows all things to flow into it. It is always flexible. The Tao is not about grasping, but allowing, like water.
What I have related is sufficient for establishing the main principle, namely, that the heat which disappears in the conversion of water into vapour, is not lost, but is retained in vapour, and indicated by its expansive form, although it does not affect the thermometer. This heat emerges again from this vapour when it becomes water, and recovers its former quality of affecting the thermometer; in short, it appears again as the cause of heat and expansion.
You know how we make a Scotch and water in this home?" "No, sir," Gus said. "We pour Scotch into a glass and then call to mind thoughts of water, and then we mix the actual Scotch with the abstracted idea of water.
[With quantum computers] you can calculate how many bits are in the universe, how much energy it takes to flip them, how much energy exists, and use that to rule out lots of things about the universe's history. Anything that takes more bit flips couldn't have happened.
(On the temperature of water in wells) The reason why the water in wells becomes colder in summer is that the earth is then rarefied by the heat, and releases into the air all the heat-particles it happens to have. So, the more the earth is drained of heat, the colder becomes the moisture that is concealed in the ground. On the other hand, when all the earth condenses and contracts and congeals with the cold, then, of course, as it contracts, it squeezes out into the wells whatever heat it holds.
Cooking is not really safe for me because a pan of boiling water is about as big as I am, so I have to be really careful when I'm cooking not to spill it on myself.
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