Ultrasonic Sous Vide Steaks

nolaegghead

I'm going to try this either tonight or tomorrow.  Because....why not?

Stay posted.

https://www.youtube.com/watch?v=JYpm4_VQIfk

RRP

Interesting! Wasn't sure I had the 10 minutes to spare, but got interested after all! Let us know your take! 

nolaegghead

Recently a process was discovered where ultrasound was used to accelerate the aging of bourbon.  Not sure of the details but in a time range of days to weeks bourbon was "aged" in charcoal and through sonication and the taste and chemical changes were similar to static aging in a charcoal lined cask of years.

Ozzie_Isaac

nolaegghead said:

Recently a process was discovered where ultrasound was used to accelerate the aging of bourbon.  Not sure of the details but in a time range of days to weeks bourbon was "aged" in charcoal and through sonication and the taste and chemical changes were similar to static aging in a charcoal lined cask of years.

Isn't all aging a dynamic process?  Static would imply no change.

nolaegghead

Ozzie_Isaac said:

nolaegghead said:

Recently a process was discovered where ultrasound was used to accelerate the aging of bourbon.  Not sure of the details but in a time range of days to weeks bourbon was "aged" in charcoal and through sonication and the taste and chemical changes were similar to static aging in a charcoal lined cask of years.

Isn't all aging a dynamic process?  Static would imply no change.

Not all, but in this case it is.  The sonication of liquor vs letting it sit in a stationary barrel is a contrast between dynamic and static methods.  The method applied external to it's nature.  At the atomic level electrons are spinning around a nucleus...if you want to split hairs, nothing is completely static given observing it is having an effect on any system at a quantum level.

Ozzie_Isaac

nolaegghead said:

Ozzie_Isaac said:

nolaegghead said:

Recently a process was discovered where ultrasound was used to accelerate the aging of bourbon.  Not sure of the details but in a time range of days to weeks bourbon was "aged" in charcoal and through sonication and the taste and chemical changes were similar to static aging in a charcoal lined cask of years.

Isn't all aging a dynamic process?  Static would imply no change.

Not all, but in this case it is.  The sonication of liquor vs letting it sit in a stationary barrel is a contrast between dynamic and static methods.  The method applied external to it's nature.  At the atomic level electrons are spinning around a nucleus...if you want to split hairs, nothing is completely static given observing it is having an effect on any system at a quantum level.

I do want to split hairs.  I enjoy splitting hairs.  Splitting hairs makes me happy.

We are standing on mostly empty space too.

nolaegghead

The most dense object on earth (a few ideas on what that is) is almost all empty space.  Space between the clouds of electron and the tiny dense nucleus.

Botch

Wouldn't ultrasonic vibration affect things at the "brownian movement" level, rather than electron cloud?  

Ozzie_Isaac

Botch said:

Wouldn't ultrasonic vibration affect things at the "brownian movement" level, rather than electron cloud?  

Since it heats up water molecules by vibration, I suspect you are correct.

Botch

Odd.
After watching the video above, I now get ads in farcebook for a portable ultrasonic cleaner:
https://sonicsoak.com/
 
Its form-factor similarity to a sous-vide wand is uncanny.  

JohnInCarolina

Just watched the video.  Pretty interesting.

My guess is that the sonic cleaner effectively heats the steak up above the temperature of the bath.  It’s really getting heated two ways, as a result of the contact with the water and the ultrasound.  

So you’d need to play with this a bit - both time and temperature - to figure out what kind of results to expect in general.  I did have to laugh at their recommendation that sous vide circulator companies add an ultrasound feature. 

johnmitchell

JohnInCarolina said:

Just watched the video.  Pretty interesting.

My guess is that the sonic cleaner effectively heats the steak up above the temperature of the bath.  It’s really getting heated two ways, as a result of the contact with the water and the ultrasound.  

So you’d need to play with this a bit - both time and temperature - to figure out what kind of results to expect in general.  I did have to laugh at their recommendation that sous vide circulator companies add an ultrasound feature. 

Now just imagine if you put the sonic cleaner in the dishwasher.I think now you are winning 

nolaegghead

My cleaner is similar...

CO-Z Professional 10L Ultrasonic... https://www.amazon.com/dp/B01FDIFAG2?ref=ppx_pop_mob_ap_share

I'm guessing the 250 watt transducers can pump the temp higher than the heater and the ultrasound can mobilize the mixing of enzymes with target molecules.  I will take the temp of the steak and water when done.

nolaegghead

I have an unheated sonicator bath and it will heat up the liquid just using transducers.

GrateEggspectations

Saw a tv show the other day where a winery in British Columbia, Canada, put its wine barrels in a room where bands were allowed to play and record for free. Apparently, the sound waves helped make the sediment settle at the bottom of the barrels. 

Legume

nolaegghead said:

I have an unheated sonicator bath and it will heat up the liquid just using transducers.

Sounds like my vitamix, but that’s not going to end well with a steak.

Fred19Flintstone

Ultrasonic vibration is good for moobs & beer bellies, too.