I talk about the technique of varying the pressure in a fryer to change how it cooks food. Lower temperatures and pressures allow the food to be dried, and infused with oil without scorching or browning it. Higher temperatures and pressures keep the interior of the food moist while darkening the exterior. Fruits and vegetables are generally more appealing when vacuum fried, and chicken is arguably better when pressure fried.
- I previously worked on Virtual Reality and other hardware at Valve. I currently work at Google[x].
Prior to starting at Valve, I built computer peripherals such as keyboards, mice, and joysticks that were designed to be used inside MRI machines. My company, Mag Design and Engineering, sold these devices directly to researchers at academic institutions who used them to publish scientific papers in peer-reviewed journals.
After work, I spend time on many different types of projects that usually involve circuit design, machining, material selection, and general fabrication/hacking. My favorite place to be is my home workshop.
ben dot krasnow at gmail