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@nterminus
Now: biology investing @ carbonsilicon.vc
Then: @Color | @SciFounders
Biology is technology is biology
- Last week, @sdamico invited me to the @ImpulseLabs_ office to try cooking on their stove. I walked away feeling like I'd just witnessed a revolution in cooking. If anything, I think the company has been understating how much this tech will change things. So let me try:
- All roads lead to bio.All roads lead to crypto.
- Replying to @nterminus and @ImpulseLabs_Controlling temp and power delivery removes the need for nonstick, because food does not stick if power is controlled. Remember the Hexclad videos with the sliding egg? Those were fake, this is real, and results don't depend on the specific pan (as long as induction compatible)
- Replying to @nterminus1) You probably hate using stainless steel because stuff sticks so easily. Here's me cooking an egg on a regular stainless steel pan on the @ImpulseLabs_ stove. Note that it's cooking (and even browning on the bottom) without sticking at all; I could flip it without a spatula.
00:00 - Replying to @nterminus and @ImpulseLabs_4) I also believe this could change the frenetic culture of kitchens today. If you've left a pot on the stove for too long, you're familiar with this problem of burning food. This is partly why professional chefs have to be maniacally precise about timing.
- Replying to @nterminus and @ImpulseLabs_3) Any pot is now a Dutch oven, or tagine (close the lid, set a temp, and the humidity will increase). Or a slow cooker (just dial in a temp and power will adjust automatically).
- Replying to @nterminus and @ImpulseLabs_2) Food safety: all of your pans now have a "keep warm" mode. You can leave food on the stove for long periods of time and know that it's being held out of the danger zone, above 140F.
- Replying to @nterminus and @ImpulseLabs_I'm not an investor in Impulse FYI (they don't do biotech/health stuff in any case) -- just a friend of the co and very excited about this stove.
- Replying to @nterminus and @ImpulseLabs_Anyway, I'm really excited to use this stove, and see how others do too. Unlike sous vide and the combi oven (similarly revolutionary tech IMO), the professional culinary world isn't seeing this first.
- Replying to @nterminus and @ImpulseLabs_Instead, with temp control and auto power adjustment, chefs can let their rate-limiting steps catch up without stress.
- Replying to @nterminusPeople here may not know, but making food is my biggest hobby. I spend a lot of time trying out new recipes, and was making ice cream semi-professionally for a few years. I'm always learning about the latest kitchen gear, and I'm very excited about this stove for a few reasons.
00:00 - Replying to @nterminus and @ImpulseLabs_If you used a pressure cooker with this stove, you would now have Instant Pot-like controls (if they let you program multi-stage cooks, I'm not sure if they do yet). Except for the stirring/blending functionality, you now also have a Thermomix.
