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Thread: What are you working on?
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12-06-2016, 02:23 AM #5821
I can see this with leaves but then the solvent has to remove what it has dissolved out and put it into solution. I suppose that a liquid to liquid transfer would be better once soaked through. How much faster?
Yesterday my brother and I had a conversation of marinating meat in a vacuum chamber. I realize that the purpose of marinating is to get the liquid in the meat and not back out like you would in this recipe. Not much air in meat. A little backstory to explain my wondering if vacuum is useful or more of the latest and greatest scam.
If you got your solvent in the leaf would you have to grind and then press it to get the "good stuff" out?
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12-06-2016, 02:26 AM #5822
Call it a swag...little pathways/pipes to the greater volume of solution.
~Richard
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12-06-2016, 02:28 AM #5823
For what it's worth, I put the dry spices into a spicer and gave them a few pulses before mixing them into the alcohol.
I'm trying for more surface area to contact the liquid.Rog
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12-06-2016, 02:36 AM #5824
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outback (12-06-2016)
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12-06-2016, 02:36 AM #5825
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12-06-2016, 03:32 AM #5826
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sharptonn (12-06-2016)
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12-06-2016, 03:44 AM #5827
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12-06-2016, 04:39 AM #5828
Boker is done.!!!
All pre tests past..!!!
Final test in morning.
Honed up quicker, than it took me to do a quick clean of the blade n scales.
Oh.. And tighten the pivot pin.
Mike
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12-06-2016, 04:45 AM #5829
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outback (12-06-2016)
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12-06-2016, 12:01 PM #5830
Can't wait to see how those bog scales look!
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