• 0 Posts
  • 6 Comments
Joined 2 years ago
cake
Cake day: July 15th, 2023

help-circle


  • I was told that the trick is to not have the egg in its shell.

    Take a cup, fill it one third with water, then crack your egg in the cup. Now it can’t build up pressure, it can’t explode.

    It microwaved without exploding. As I took it out of the microwave, it exploded. It went everywhere. The floor, the ceiling, every cabinet door. I count myself lucky that I didn’t get boiling hot egg in my eyes.

    Also, the noise attracted attention from everybody in the house, no way to just discretely clean it up before anyone noticed my stupid experiment.




  • A little tip for when you try out different methods: Check the weight of the silica gel, to check your progress.

    For example: Take a container from the AMS, weigh it. Give it an hour in a food dehydrator. Weigh it. Repeat until weight no longer drops. Give it a couple hours or more in an oven that’s at least 100 °C. Then weight it again.

    Now you know how long it takes in the dehydrator, and how well it works.

    Later you can weigh it again, and compare to the weight out of the oven. Now you know how much water is in there.