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This Portable ‘Beer Server’ Insta-Cools Your Brew

beer

This is the Premium Beer Server GOKUREI, a kind of portable cooler machine that can chill a can of beer to 40 Fahrenheit in under 4 minutes.

Made by Japanese toy manufacturer Takara Tomy, the Gokurei comes with a cooling chamber and mixing faucet and works similarly to a water cooler. You just add ice and water to the chamber (plus salt, if you prefer your beer below freezing), set the machine to “cool,” and proceed to knock back a few refreshing shandies in probably less time than you’d spend asking your bro why you can’t open that damn twist-top. If you’re in Japan, keep an eye out for it on May 22, when it hits shelves at a price of 7,800 yen (US$77).

And, because the Japanese just love their bubbles, the Gokurei also features a high-speed internal whipping blade, so you can adjust the level of beer foam to your heart’s desire. Take that, Igloo.

H/T Rocket News

Categories
Hit-Or-Miss

Too Real: Why There’s Froth When You Boil Pasta

Froth

Every time you throw a stack of uncooked pastas into a pot of boiling water, there’s an unmistakable froth that appears. Have you ever wondered what the foamy gunk that arises in your water could be? Answer: it’s thanks to a chemical combination of the boiling water and the pasta you threw in. Oh, science!

Turns out that since pasta is made from flour, water and sometimes eggs, the starch and protein are dried and stored into the noodles. When you throw them into boiling water, a heated and moist environment, the starch continues to absorb more and more water until it bursts. The result is starch molecules being expelled into the water, creating the froth you see.

The starch also causes the pastas to stick together in the middle of the cooking process, so you have to stir occasionally to prevent one giant lump from forming. After your pasta has finished boiling, the water is saturated with starch. So if you add a bit of that water to your sauce, it will allow the sauce to stick better to your pasta.

The more you know.

H/T Today I Found Out