Cooking with dense liquids

Factual Questions
41

Molten potassium? Have you seen what room temperature potassium and water do together?

I always thought that the best way to take care of unruly science students would be to do the following:

  1. Give them a liter of bromine, a kilo of sodium, a few liters of water, various beakers and flasks, a knife to cut the sodium, and safety equipment (goggles).
  2. Tell them to mix up as many “experiments” as possible with the given ingredients.
  3. Leave the country.

(no, I’m not serious about this- it’s a joke.)

42

Extreme cooking.
I love it

43

What about sulphur hexafluoride? It’s gaseous, dense and inert. You might get some interesting results in an SF[sub]6[/sub]-filled convection oven.

The food only survived the lava because there was not much lava. The lava didn’t stay at 2000 degrees for long. Oh, and the Leidenfrost effect. I don’t see why a similarly-sized mass of glass wouldn’t work as well, except that when you bashed it at the end to break it open, you’d be picking your food out of a bed of broken glass…

44

Done it (kind of). In a way. It’s somewhat similar to aiming a hair dryer through the air inlet of a charcoal grill.

45

I’m not sure how dense rosin is, but it’s a solid at room temp.

Potatoes Baked in Rosin

46

Well, I did say “if you wanted to live on the wild side…”. :wink:

Of course I know what potassium does. I used molten potassium to dry THF. It looks just like mercury. I used molten sodium for toluene, but sodium melting point is near boiling for water.

47

Cite?
I believe you, I just want the recipe.

48

Are you sure?

49

Damn, beat me to it

50

Probably the biggest obstacle in cooking with Mercury is its proximity to the sun.

51

What are you high on ambien and sleep posting? Just stay on the edge of the dark side so that when cooking you stick your pans into the hot side duuhhh

52

That idea would definitely be half-baked…

53

From your link:

:eek: