“If you wish to make an apple pie from scratch, you must first invent the universe.” [Carl Sagan]. If you wish to make preserved lemons the same way as [Uri Tuchman], you have to start with that mentality. Video also below. The recipe for [Uri]’s preserved lemons involves two ingredients see sea salt, and sliced lemons, but we don’t expect you came here looking for a recipe and the food is less important than the journey.
Recipes take for granted that we have all the necessary utensils on hand, but what if you are missing one? What if you are missing all of them? Life’s lemons won’t get the best of us, and if we’re utensil-poor and tool-rich we will make those lemons regret trying to take a bite out of us. The first fixture for cutting lemons is a cutting board, then a knife, and finally an airtight container. We see him make all of them from stock material by hand. Does that seem like a lot of work? You forgot that if you’re going to eat up, you’ll need a serving platter and fork. If he ever opens a restaurant, don’t expect it to be fast food.
The project didn’t start with the noble aim of realizing the hidden and underutilized quiescent nature of a smoke alarm, though. He wanted his range exhaust fan to turn on automatically when it was needed during his (and his family’s) cooking activities. The particular range has four speeds so he wired up four relays to each of the switches in the range and programmed a Particle Photon to turn them on based on readings from an MQ-2 gas-detecting sensor.
The sensor didn’t work as well as he had hoped. It was overly sensitive to some gasses like LPG which would turn the range on full blast any time he used his cooking spray. Meanwhile, it would drift and not work properly during normal cooking. He tried disabling it and using only a temperature sensor, which didn’t work well either. Finally, he got the idea to tear apart a smoke detector and use its sensor’s analog output to inform the microcontroller of the current need for an exhaust fan. Now that that’s done, [Ben] might want to add some additional safety features to his stovetop too.
Instant ramen, the favoured repast of the impecunious would-be tech genius! It’s cheap, of dubious nutritional value, and it only takes a minute to cook. But what if you are in the creative Zone to the extent that five minutes to boil water is too much? For that you need an automatic ramen cooker, which is what [Mayermakes] has created from an upcycled electric filter coffee maker.
A filter coffee maker is a surprisingly effective instant ramen cooker without modification, in that it already contains a hotplate and water boiler to dribble hot water on some noodles. But it lacks any means of adding the seasoning or the essential hot sauce, so he created a 3D-printed rotating hopper driven by a stepper motor, and a servo driven syringe, while coffee maker itself is given a solid state relay to switch it on.
Controlling the show is an Arduino MKR board, which serves up a web interface with the option of ramen as it comes, or ramen with hot sauce. The result is an automated pot of $0.49 noodles that will set no gourmet’s heart a-flutter. Then again, fine dining is not why instant ramen exists.
“Amazing how with only the power of 3D-printing, two different computers, hundreds of dollars in CNC machinery, a lathe, and modern microcontroller magic, I can almost decorate a cupcake as well as a hyperactive ten-year-old.” We can think of no better way to sum up [Justin]’s experiment in CNC frosting application, which turns out to only be a gateway to more interesting use cases down the road.
Granted, it didn’t have to be this hard. [Justin] freely admits that he took the hard road and made parts where off-the-shelf components would have been fine. The design for the syringe pump was downloaded from Thingiverse and does just about what you’d expect – it uses a stepper motor to press down on the plunger of a 20-ml syringe full of frosting. Temporarily attached in place of the spindle on a CNC router, the pump dispenses onto the baked goods of your choice, although with an irregular surface like a muffin top the results are a bit rough. The extruded frosting tends to tear off and drop to the surface of the cake, distorting the design. We’d suggest mapping the Z-height of the cupcake first so the frosting can dispense from a consistent height.
Quality of the results is not really the point, though. As [Justin] teases, this hardware is in support of bioprinting of hydrogels, along with making synthetic opals. We’re looking forward to those projects, but in the meantime, maybe we can all just enjoy a spider silk beer with [Justin].
The core of the machine is a moving platform combined with a rolling pin, that can be set to a desired height to roll the dough into a set thickness. This is key to baking top-notch croissants, which [Alex] takes very seriously. His initial model used a table leg for a rolling pin, fitted with a threaded rod down the centre. This had significant issues with both runout, and uneven diameter across its length. Additionally, its frame had not held up after a recent move, and [Alex] was keen to start again.
The new model starts with attention paid to the basic engineering issues. The table leg is replaced with a professional-grade rolling pin, fitted with 3D-printed gears that accurately align the axis of rotation to the centre of the pin. A rack and pinion drive is also added to move the dough platform. Finally, a locking pin system is used to set the desired height of the dough.
It’s a useful project for the keen baker, and one that leans heavily on additive manufacturing methods. Producing such a tool in the years before 3D printers would have required significant effort to produce the required gears and mating components, so it’s impressive to see how easily something like this can come together these days. A hacker mindset can always be handy for baking – don’t forget, you can improve your bread crusts with steam! Video after the break.
One of the more disappointing news stories of 2019 was the fire at the Notre Dame cathedral. Widely considered a building of great historical importance and architectural merit, it was heavily damaged and will take significant time and resources to repair. Fundamentally though, if you’re reading this, that’s probably someone else’s job. Instead, why not just build your own Notre Dame out of gingerbread at home? [Scott Hasse] did just that.
The project began by using an existing papercraft model. This had to be heavily modified to account for the thickness of gingerbread and the fact that it can’t easily be folded around corners. The modified geometry was then lasercut at the Sector 67 hackerspace, as they’re experienced with the material.
With parts cut out, royal frosting was used as a mortar to help stick parts together during assembly. Significant development time was also spent in perfecting the stained glass windows, made from colored sugar. After much experimentation, a process involving melting the sugar on silicone sheets proved to be most successful. To complete the look, a series of RGB LEDs were also installed during the construction process.
The final results are nothing short of stunning. The build is instantly recognisable as the famous French cathedral, and the back-lit stained glass is absolutely breathtaking. We wouldn’t want to be going up against [Scott]’s family at the county fair baking contest, that’s for sure!
A video has been making the rounds on social media recently that shows a 3D printed “steak” developed by a company called NovaMeat. In the short clip, a machine can be seen extruding a paste made of ingredients such as peas and seaweed into a shape not entirely unlike that of a boot sole, which gets briefly fried in a pan. Slices of this futuristic foodstuff are then fed to passerby in an effort to prove it’s actually edible. Nobody spits it out while the cameras are rolling, but the look on their faces could perhaps best be interpreted as resigned politeness. Yes, you can eat it. But you could eat a real boot sole too if you cooked it long enough.
To be fair, the goals of NovaMeat are certainly noble. Founder and CEO Giuseppe Scionti says that we need to develop new sustainable food sources to combat the environmental cost of our current livestock system, and he believes meat alternatives like his 3D printed steak could be the answer. Indeed, finding ways to reduce the consumption of meat would be a net positive for the environment, but it seems his team has a long way to go before the average meat-eater would be tempted by the objects extruded from his machine.
But the NovaMeat team aren’t the first to attempt coaxing food out of a modified 3D printer, not by a long shot. They’re simply the most recent addition to a surprisingly long list of individuals and entities, not least of which the United States military, that have looked into the concept. Ultimately, they’ve been after the same thing that convinced many hackers and makers to buy their own desktop 3D printer: the ability to produce something to the maker’s exacting specifications. A machine that could produce food with the precise flavors and textures specified would in essence be the ultimate chef, but of course, it’s far easier said than done.