Comments on: Cooking steak with freefall http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html Brain candy for Happy Mutants Sat, 18 May 2013 05:46:00 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: arachne http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1630905 arachne Fri, 18 Jan 2013 06:31:00 +0000 http://boingboing.net/?p=205831#comment-1630905 The question was asked on Reddit (http://www.reddit.com/r/shittyaskscience/comments/11lx8y/at_what_distance_from_earth_would_you_have_to/ ) about two weeks before it was asked on 4chan. The question was asked on Reddit (http://www.reddit.com/r/shittyaskscience/comments/11lx8y/at_what_distance_from_earth_would_you_have_to/ ) about two weeks before it was asked on 4chan.

]]> By: Steve Nordquist http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1630023 Steve Nordquist Thu, 17 Jan 2013 03:32:00 +0000 http://boingboing.net/?p=205831#comment-1630023 Can't you just pick 80' and try for good Monte Carlo results? (Your steak has entered a cavern of twisty Garde-Manger, all alike...) At what height above equatorial Earth, sea level is a tenderloin cut Kosher? Major Tom/Venture Bros.: 3 experimental space kitchens also alluded to? Who here thinks tossing the 8oz. filet rather than cutting after (and using the Coriolis Effect to cook) is a screwup and asking for bugs and dust to fall into it at the last minute (should it luckily avoid the vapor situation?) There are of course ad minimus replies from things packed to and from Mt. Everest or Mt. McKinley. Can’t you just pick 80′ and try for good Monte Carlo results? (Your steak has entered a cavern of twisty Garde-Manger, all alike…)
At what height above equatorial Earth, sea level is a tenderloin cut Kosher?
Major Tom/Venture Bros.: 3 experimental space kitchens also alluded to?
Who here thinks tossing the 8oz. filet rather than cutting after (and using the Coriolis Effect to cook) is a screwup and asking for bugs and dust to fall into it at the last minute (should it luckily avoid the vapor situation?) There are of course ad minimus replies from things packed to and from Mt. Everest or Mt. McKinley.

]]> By: Alexi Bell http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1629360 Alexi Bell Wed, 16 Jan 2013 16:40:00 +0000 http://boingboing.net/?p=205831#comment-1629360 All you'd really need to do is convince Richard Branson that another billionaire was trying to be the first to eat an atmosphere-cooked steak. All you’d really need to do is convince Richard Branson that another billionaire was trying to be the first to eat an atmosphere-cooked steak.

]]> By: thomas vesely http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1629213 thomas vesely Wed, 16 Jan 2013 10:16:00 +0000 http://boingboing.net/?p=205831#comment-1629213 if you launch a cow at the sun, when is dinner ? if you launch a cow at the sun, when is dinner ?

]]> By: thomas vesely http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1629211 thomas vesely Wed, 16 Jan 2013 10:11:00 +0000 http://boingboing.net/?p=205831#comment-1629211 in technique, yes. desired result, keep juices in. as i am kind of sure that steak, in australia, is featherless....    :) in technique, yes.
desired result, keep juices in.

as i am kind of sure that steak, in australia, is featherless….    :)

]]> By: dnebdal http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1629208 dnebdal Wed, 16 Jan 2013 09:58:00 +0000 http://boingboing.net/?p=205831#comment-1629208 Kind of like cooking an unplucked bird in clay (and then removing the feathers along with the clay when cracking it open)? Kind of like cooking an unplucked bird in clay (and then removing the feathers along with the clay when cracking it open)?

]]> By: feetleet http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1629017 feetleet Wed, 16 Jan 2013 01:36:00 +0000 http://boingboing.net/?p=205831#comment-1629017 I think this overlooks the fact that the steak may ALREADY be 'cooked,' simply by merit of the ENVIRONMENT at 250km. You can 'cook' by very many means other than heat. A classic example is ceviche. Pickling (acidity), pressure and even sufficient COLD can 'cook' meats and remove bacteria. A ribeye dumped into liquid nitrogen probably wouldn't be very pleasing to the mouth, but it would be safer, bacteria-wise, than the uncooked steak. Low orbit, as you may know, is mighty cold. And the partial vacuum of low orbit would stick a fork in it. After all, if E. Coli COULD survive low orbit shielded by just 1/2 inch of flesh, then - like the tardigrade - it would make a great terraforming candidate/panspermia culprit. Also, we're not looking at the magnetopause quite yet, but the solar wind and universal radiation will certainly 'microwave' it more at this height (if only for a few seconds as it plummets). I understand xkcd considered the radiation, but not in the aggregate. If the premise limits us to earth gravity (e.g, 9.8), earth atmosphere (e.g., Mathematica) and earth-human conceptions of 'cooked' (e.g. fecal coliform), then I think it's completely fair to make this multi-discliplinary re: earth biology. And, I think, biology wins. The answer, then, is "no." No height. There is no height above Earth at which you can drop a steak and have it cook from air compression, because coliform bacteria - the human litmus of 'cooked' - will die from non-gravitational assailants FIRST. And no, you can't discount the atmosphere (or lack thereof) assailing them for this hypothetical - because then the steak wouldn't cook your way either. As I see it, this would make for a GREAT tartare, though. The atmosphere sanitizes the meat to sushi grade, then the flash heating of the drop raises it to palate temperature. But unlike your kitchen counter, the falling meet is anoxic. Tres magnifique. Some conclusion, I guess. I think this overlooks the fact that the steak may ALREADY be ‘cooked,’ simply by merit of the ENVIRONMENT at 250km. You can ‘cook’ by very many means other than heat. A classic example is ceviche. Pickling (acidity), pressure and even sufficient COLD can ‘cook’ meats and remove bacteria. A ribeye dumped into liquid nitrogen probably wouldn’t be very pleasing to the mouth, but it would be safer, bacteria-wise, than the uncooked steak. Low orbit, as you may know, is mighty cold.

And the partial vacuum of low orbit would stick a fork in it. After all, if E. Coli COULD survive low orbit shielded by just 1/2 inch of flesh, then – like the tardigrade – it would make a great terraforming candidate/panspermia culprit.

Also, we’re not looking at the magnetopause quite yet, but the solar wind and universal radiation will certainly ‘microwave’ it more at this height (if only for a few seconds as it plummets). I understand xkcd considered the radiation, but not in the aggregate.

If the premise limits us to earth gravity (e.g, 9.8), earth atmosphere (e.g., Mathematica) and earth-human conceptions of ‘cooked’ (e.g. fecal coliform), then I think it’s completely fair to make this multi-discliplinary re: earth biology. And, I think, biology wins.

The answer, then, is “no.” No height. There is no height above Earth at which you can drop a steak and have it cook from air compression, because coliform bacteria – the human litmus of ‘cooked’ – will die from non-gravitational assailants FIRST. And no, you can’t discount the atmosphere (or lack thereof) assailing them for this hypothetical – because then the steak wouldn’t cook your way either.

As I see it, this would make for a GREAT tartare, though. The atmosphere sanitizes the meat to sushi grade, then the flash heating of the drop raises it to palate temperature. But unlike your kitchen counter, the falling meet is anoxic. Tres magnifique.

Some conclusion, I guess.

]]> By: feetleet http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1629014 feetleet Wed, 16 Jan 2013 01:29:00 +0000 http://boingboing.net/?p=205831#comment-1629014 Columbia wasn't in free fall, it was traveling at significant speeds before it entered the atmosphere. As the article explains, "the steak, once it's dropped from a standstill, isn't moving nearly as fast as an object re-entering from orbit." Also, douche. Columbia wasn’t in free fall, it was traveling at significant speeds before it entered the atmosphere. As the article explains, “the steak, once it’s dropped from a standstill, isn’t moving nearly as fast as an object re-entering from orbit.” Also, douche.

]]> By: feetleet http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1629003 feetleet Wed, 16 Jan 2013 01:14:00 +0000 http://boingboing.net/?p=205831#comment-1629003 Oh God, this started on 4chan? Talk about a Brangelina baby. Oh God, this started on 4chan? Talk about a Brangelina baby.

]]> By: Guysmiley http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628925 Guysmiley Tue, 15 Jan 2013 23:10:00 +0000 http://boingboing.net/?p=205831#comment-1628925 Did you read the article? His math ended up starting the steak well outside the atmosphere where there is no terminal velocity. The thermal shock as it decelerated while passing through the atmosphere is what was "cooking" it. He also referenced it being cooked to "Pittsburgh Rare". Did you read the article? His math ended up starting the steak well outside the atmosphere where there is no terminal velocity. The thermal shock as it decelerated while passing through the atmosphere is what was “cooking” it. He also referenced it being cooked to “Pittsburgh Rare”.

]]> By: thomas vesely http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628924 thomas vesely Tue, 15 Jan 2013 23:09:00 +0000 http://boingboing.net/?p=205831#comment-1628924 once, in my life, i attended a restaurant which served, fillet mignon, baked in a clay lump. this was served by waiter with hammer and chisel. who opened it. pretty amazing. " bernardis " melbourne australia once, in my life, i attended a restaurant which served,
fillet mignon, baked in a clay lump.
this was served by waiter with hammer and chisel.
who opened it.
pretty amazing.
” bernardis ”
melbourne
australia

]]> By: beepbeep http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628912 beepbeep Tue, 15 Jan 2013 22:55:00 +0000 http://boingboing.net/?p=205831#comment-1628912 Er, ouch! Er, ouch!

]]> By: beepbeep http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628910 beepbeep Tue, 15 Jan 2013 22:53:00 +0000 http://boingboing.net/?p=205831#comment-1628910  I think I'd prefer a Shiraz with that though. Maybe a Pinot Noir  I think I’d prefer a Shiraz with that though. Maybe a Pinot Noir

]]> By: invictus http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628804 invictus Tue, 15 Jan 2013 21:24:00 +0000 http://boingboing.net/?p=205831#comment-1628804 I approve of your message and would like to subscribe to your newsletter I approve of your message and would like to subscribe to your newsletter

]]> By: Michael Smith http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628801 Michael Smith Tue, 15 Jan 2013 21:20:00 +0000 http://boingboing.net/?p=205831#comment-1628801 Should be some real world data on this from the loss of Columbia. Should be some real world data on this from the loss of Columbia.

]]> By: Incipient Madness http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628758 Incipient Madness Tue, 15 Jan 2013 20:33:00 +0000 http://boingboing.net/?p=205831#comment-1628758 Funny that Randall should mention Salmonella. It's uncommon to get that from a steak. In fact there is almost no risk of bacterial disease from rare steak. Most bacterial contamination is going to be on the surface of the meat, where it will be cooked and killed even if the inside is still raw. And raw beef is not that risky. I eat raw beef heart from time to time. It's a great way to bond with my cat that we enjoy it together. Hamburger is another matter. Grinding mixes the bacteria into all of the meat and also adds oxygen. Funny that Randall should mention Salmonella. It’s uncommon to get that from a steak. In fact there is almost no risk of bacterial disease from rare steak. Most bacterial contamination is going to be on the surface of the meat, where it will be cooked and killed even if the inside is still raw. And raw beef is not that risky. I eat raw beef heart from time to time. It’s a great way to bond with my cat that we enjoy it together.

Hamburger is another matter. Grinding mixes the bacteria into all of the meat and also adds oxygen.

]]> By: Uncle Geo http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628732 Uncle Geo Tue, 15 Jan 2013 20:08:00 +0000 http://boingboing.net/?p=205831#comment-1628732 I don't even play a physicist on TV but it would seem to me that at high altitudes the cold would be far more of a factor than friction and might actually cool or freeze it. Terminal velocity would eventually be reached and would change from higher to lower altitudes because of changing air density but I'd expect the amount of friction to be the same.  Given terminal velocity, I doubt that at any point in it's journey friction could heat it to a tasty/safe temp -especially if it needs to be defrosted a bit from it's earlier travel.Then again, pardon the pun, that could all be half baked physics. I don’t even play a physicist on TV but it would seem to me that at high altitudes the cold would be far more of a factor than friction and might actually cool or freeze it. Terminal velocity would eventually be reached and would change from higher to lower altitudes because of changing air density but I’d expect the amount of friction to be the same. 
Given terminal velocity, I doubt that at any point in it’s journey friction could heat it to a tasty/safe temp -especially if it needs to be defrosted a bit from it’s earlier travel.Then again, pardon the pun, that could all be half baked physics.

]]> By: welcomeabored http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628689 welcomeabored Tue, 15 Jan 2013 19:05:00 +0000 http://boingboing.net/?p=205831#comment-1628689 For that kinda money, it should at least come with a baked potato and all the fixins, a baritone waiter, and a nice bottle of cabernet. For that kinda money, it should at least come with a baked potato and all the fixins, a baritone waiter, and a nice bottle of cabernet.

]]> By: jackbird http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628617 jackbird Tue, 15 Jan 2013 17:46:00 +0000 http://boingboing.net/?p=205831#comment-1628617 He also alludes to the fact that if it isn't a semi-stable spheroid shape, the result is frozen steak vapor from the hypersonic tumbling. He also alludes to the fact that if it isn’t a semi-stable spheroid shape, the result is frozen steak vapor from the hypersonic tumbling.

]]> By: GeekMan http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628605 GeekMan Tue, 15 Jan 2013 17:19:00 +0000 http://boingboing.net/?p=205831#comment-1628605 "As far as I know, this steak question originally came up in a lengthy 4chan thread, which quickly disintegrated into poorly-informed physics tirades intermixed with homophobic slurs. There was no clear conclusion." Oh Randall.. :-) “As far as I know, this steak question originally came up in a lengthy 4chan thread, which quickly disintegrated into poorly-informed physics tirades intermixed with homophobic slurs. There was no clear conclusion.”
Oh Randall.. :-)

]]> By: legsmalone http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628586 legsmalone Tue, 15 Jan 2013 16:41:00 +0000 http://boingboing.net/?p=205831#comment-1628586  Well, 30 seconds of vacuum certainly doesn't dehydrate meat. This is based on substantial experience with foodservice cryovac machines so I'm not sure how space would work, but the worst (or best, if that's your goal) you can do in a vac machine is cell wall damage that allows you to infuse the meat with whatever else you put in the chamber. Osmosis, how does it work?  Well, 30 seconds of vacuum certainly doesn’t dehydrate meat. This is based on substantial experience with foodservice cryovac machines so I’m not sure how space would work, but the worst (or best, if that’s your goal) you can do in a vac machine is cell wall damage that allows you to infuse the meat with whatever else you put in the chamber. Osmosis, how does it work?

]]> By: invictus http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628580 invictus Tue, 15 Jan 2013 16:34:00 +0000 http://boingboing.net/?p=205831#comment-1628580 I can buy an 8oz Wagyu Kobe filet mignon for $40. The price of getting a kilo of material to orbit is, what, around $10,000? Sounds like the price of ingredients for this recipe is in the "rounding error" realm. I can buy an 8oz Wagyu Kobe filet mignon for $40. The price of getting a kilo of material to orbit is, what, around $10,000? Sounds like the price of ingredients for this recipe is in the “rounding error” realm.

]]> By: welcomeabored http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628574 welcomeabored Tue, 15 Jan 2013 16:21:00 +0000 http://boingboing.net/?p=205831#comment-1628574 Possibly the world's most expensive under-cooked steak.  Kinda puts the price of Kobe beef to shame... unless that's a Kobe steak being used to pellet the planet. Possibly the world’s most expensive under-cooked steak.  Kinda puts the price of Kobe beef to shame… unless that’s a Kobe steak being used to pellet the planet.

]]> By: Luther Blissett http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628575 Luther Blissett Tue, 15 Jan 2013 16:21:00 +0000 http://boingboing.net/?p=205831#comment-1628575 The certain, now settled condition of the science of Cetology is in the very vestibule attested by the fact, that in some quarters it still remains a moot point whether a whale be a fish. In his System of Nature, A.D. 1776, Linnaeus declares, "I hereby separate the whales from the fish." And, you might not want to order "fish" if the whale himself drops by to ask which part you prefer. In fact, you should not even order whale. Never. Especially from Randall. He's taking his job seriously. The certain, now settled condition of the science of Cetology is in the very vestibule attested by the fact, that in some quarters it still remains a moot point whether a whale be a fish. In his System of Nature, A.D. 1776, Linnaeus declares, “I hereby separate the whales from the fish.”

And, you might not want to order “fish” if the whale himself drops by to ask which part you prefer.

In fact, you should not even order whale.
Never.

Especially from Randall. He’s taking his job seriously.

]]> By: Luther Blissett http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628568 Luther Blissett Tue, 15 Jan 2013 16:10:00 +0000 http://boingboing.net/?p=205831#comment-1628568 <a href="http://www.goodreads.com/quotes/124539-curiously-enough-the-only-thing-that-went-through-the-mind" rel="nofollow">Oh no. Not again.</a> Oh no. Not again.

]]> By: Jeff Wright http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628553 Jeff Wright Tue, 15 Jan 2013 15:53:00 +0000 http://boingboing.net/?p=205831#comment-1628553 Paging Mythbusters. Customer needs assistance in the XKCD aisle. Paging Mythbusters. Customer needs assistance in the XKCD aisle.

]]> By: angusm http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628552 angusm Tue, 15 Jan 2013 15:52:00 +0000 http://boingboing.net/?p=205831#comment-1628552 For bonus points, determine how much collateral damage it does when it arrives at your table still traveling at thousands of miles per hour. Rare, medium, or hypersonic? (OK, I see that Randall says it "isn't moving nearly as fast as an object re-entering from orbit", but I can't let go of the image). What we really need is for one of the private space companies to develop a launch vehicle to which you can strap a load of steaks - imagine replacing the shuttle's tiles with steak and you get the idea - cook them in the approved method, and deliver them sizzling to runway-side tables at a private spaceport. Call it the Steak Shuttle. Kickstarter, anyone? For bonus points, determine how much collateral damage it does when it arrives at your table still traveling at thousands of miles per hour. Rare, medium, or hypersonic?

(OK, I see that Randall says it “isn’t moving nearly as fast as an object re-entering from orbit”, but I can’t let go of the image).

What we really need is for one of the private space companies to develop a launch vehicle to which you can strap a load of steaks – imagine replacing the shuttle’s tiles with steak and you get the idea – cook them in the approved method, and deliver them sizzling to runway-side tables at a private spaceport. Call it the Steak Shuttle. Kickstarter, anyone?

]]> By: James Agenbroad http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628540 James Agenbroad Tue, 15 Jan 2013 15:31:00 +0000 http://boingboing.net/?p=205831#comment-1628540  Oops, RTFA strikes again....  Oops, RTFA strikes again….

]]> By: oasisob1 http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628538 oasisob1 Tue, 15 Jan 2013 15:28:00 +0000 http://boingboing.net/?p=205831#comment-1628538 How long will it be before we see video of steak in a hypersonic wind tunnel? Really though, my daughter is trying to think of a good reason to take physics next year. I think I have some motivation for her... How long will it be before we see video of steak in a hypersonic wind tunnel? Really though, my daughter is trying to think of a good reason to take physics next year. I think I have some motivation for her…

]]> By: anansi133 http://boingboing.net/2013/01/15/cooking-steak-with-freefall.html#comment-1628533 anansi133 Tue, 15 Jan 2013 15:19:00 +0000 http://boingboing.net/?p=205831#comment-1628533 Exactly! Instead of wrapping the steak in foil (a reasonable precaution when cooking over toxic fumes for example) you wrap the steak in just the right thickness of shuttle tile: Heat is still transmitted, but more slowly. And the cooling effects of the cold air are mitigated too.  I'm trying to imagine what the packaging would look like for this product, to be shelved with the foil, waxed paper, and plastic wrap... Exactly! Instead of wrapping the steak in foil (a reasonable precaution when cooking over toxic fumes for example) you wrap the steak in just the right thickness of shuttle tile: Heat is still transmitted, but more slowly. And the cooling effects of the cold air are mitigated too.
 I’m trying to imagine what the packaging would look like for this product, to be shelved with the foil, waxed paper, and plastic wrap…

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