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Articles related to "hot"

Better than the Scoville scale? Chili-shaped device can rate pepper hotness

  • A panel of five trained tasters then tastes multiple samples with decreasing concentrations of capsaicinoids until at least three of them can no longer detect the heat in a given sample.
  • These days there is also a plethora of so-called "super-hots" with heat ratings above 1 million SHU, such as the ghost pepper (Bhut jolokia) at 1.58 million SHU and the Naga Viper at 1.4 million SHU.
  • A 2015 study used fluorescence microscopy to determine that super-hot varieties typically store as much capsaicin in the skin as in the pith, unlike conventional chili peppers, where capsaicin is stored primarily in the pith.
  • So while experienced cooks know that removing the pith and seeds while preparing peppers also removes much of their intrinsic heat, that won't work for super-hot varieties.

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Impossible milk could be coming to your cereal bowl

  • New York (CNN Business) - Impossible Foods, the company known for making plant-based meat designed to taste, cook and look like real meat, may soon get into milk.
  • The company announced on Tuesday that it is planning to double its research and development team over the next 12 months in order to help it develop more plant-based products, like milk, and work on other initiatives.
  • Impossible showed a plant-based milk prototype to reporters and others during a virtual conference call Tuesday as an example of the types of projects that the strengthened R&D team will tackle.
  • Impossible, Beyond Meat and other brands that make meat alternatives have introduced plant-based products that look and taste nothing like the black bean veggie burgers and tofu hot dogs that long dominated the market, but are designed to appeal to meat eaters by more convincingly mimicking meat.

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Deep geothermal energy is poised for a big breakout

  • The ARPA-E project AltaRock Energy estimates that “just 0.1% of the heat content of Earth could supply humanity’s total energy needs for 2 million years.” There’s enough energy in the Earth’s crust, just a few miles down, to power all of human civilization for generations to come.
  • It’s only been in 2020, Latimer says, that everything has finally lined up: strong public and investor interest, real market demand (thanks to ambitious state renewable energy goals), and a flood of new technologies borrowed from the oil and gas industry.
  • Assuming an average well depth of 4.3 miles and a minimum rock temperature of 150°C, the GeoVision study estimates a total US geothermal resource of at least 5,157 gigawatts of electric capacity — around five times the nation’s current installed capacity.

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Broadcasters Joe Buck and Troy Aikman caught on hot mic appearing to mock military flyovers as wasteful

  • But you can count broadcasters Troy Aikman and Joe Buck among those seemingly not impressed with them.
  • The pair are in hot water after a hot mic picked them up apparently criticizing and mocking the display of jets flying over Raymond James Stadium in Tampa prior to the Green Bay Packers-Tampa Bay Buccaneers game on Sunday.
  • It's unclear whether Aikman and Buck are against the flyovers or are mocking critics who oppose them.
  • Fox Sports did not immediately respond to a request for comment from CNN.
  • The military classifies flyovers as training and they are not an additional cost.
  • Raymond James Stadium is allowing only a limited number of fans in, at a 25% capacity, so only a small crowd was on hand to watch the display.

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Robotic kitchen startup YPC raises a $1.8M seed round

  • Montreal-based YPC Technologies today announced that it has raised a $1.8 million seed round.
  • Led by Hike Ventures and Real Ventures, the funding includes participation from Toyota AI Ventures and Uphill Capital, among others, designed to help the company pilot its kitchen robotics technology.
  • The startup’s solution is built around a robotic arm that can prepare recipes with a variety of different ingredients — similar to other models we’ve seen.
  • One of the subscription-based service’s selling points is that it requires a relatively small amount of space, versus a standard commercial kitchen.
  • That makes is a bit more versitile in applications, allowing it to be deployed in not only restaurants but smaller facilities like ghost kitchens and hotels.
  • The company also points out that the system is designed to work collaboratively with humans, replacing repetitive tasks rather than staff positions outright.

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