himuro ayame and kanade kotonoha (original and 1 more) drawn by yamamoto_arifred

Artist's commentary

  • Original
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    理系が恋に落ちたので料理してみた。

    スクランブルエッグは難しい。　http://comic-meteor.jp/rikekoi/

    次→pixiv #59336800 »
    前→pixiv #58018494 »

    ■大分たちましたがコミケありがとうございました！今回も沢山の方々に来て頂きまして、我等ハッピーです。完売で買えなかった方々すいませんでした。委託とかもあるのでそっちでもどうぞ！
    メロンブックス様→https://www.melonbooks.co.jp/detail/detail.php?product_id=170871
    とらのあな様→http://www.toranoana.jp/mailorder/cot/pagekit/0000/00/06/000000068949/index.html?TW=1

  • Comments
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    Higusan
    [hidden]

    al_pacino said:

    ok, honest question since I don't cook. is pipette and measurement glass really helpful in cooking?

    I'm pretty sure the regular cooking measurement tools are accurate enough in cooking but if you want to go FULL SCIENCE then I suppose you could use chemistry tools.

    0 Reply
    NNescio
    [hidden]

    al_pacino said:

    ok, honest question since I don't cook. is pipette and measurement glass really helpful in cooking?

    oh, TL bump please... I beg you, Translator-sama! this epic series must not be hindered by tower of babel curse!

    Higusan said:

    I'm pretty sure the regular cooking measurement tools are accurate enough in cooking but if you want to go FULL SCIENCE then I suppose you could use chemistry tools.

    Pasteur pipettes (droppers) in the 1~3 mL range can be very useful, especially the disposable plastic (polypropylene) ones, even if you're just transferring small amounts of liquids without bothering to measure anything. For greater precision you can manually calibrate a glass/polycarbonate one and add extra volume markings, but for most purposes this is completely unnecessary unless you're making picking liquids (for smaller batches, or if you're too lazy to weigh out every additive) or are going full-on molecular gastronomy with use of flavor injections/emulsifiers/thickeners/other additives.

    Standard glass pipettes and measuring cylinders are completely overkill though, because you don't need that amount of precision in cooking when you're dealing with such quantities of liquids.

    (Micropipettes are also overkill.)

    0 Reply
    l0l1n470r
    [hidden]

    Water - 35 L
    Carbon - 20 kg
    Ammonia - 4 L
    Lime - 1.5 kg
    Phosphorous - 800 g
    Salt - 250 g
    Saltpeter - 100 g
    Sulfur - 80 g
    Fluorine - 7.5 g
    Iron - 5 g
    Silicon - 3 g
    ... and fifteen traces of other elements.

    Time to make some humans ( ͡° ͜ʖ ͡°)

    0 Reply