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Just were learning how electricity works, basically, and I have discovered (you did already ) that amperage above 6 A can cook. I saw videos like some people put 115, 120 volts into a good sausage . But they let the poor yummy thing burn...

... But in Europe, the wall socket is using 230 volts (+- 10 percent), around 17A,,, I have saw an old watercooker that was just an iron spiral put into wall outlet and it almost sizzled the glass (with water) out, if you didnt pay attention ... How would two dinner forks /stainless steel, not plastic ! /, directly attached to wall socket (of course, earthed and sealed with the tape), work ? (C'mon, you did these things when you were young too! )

How would the sausage taste?

Any comments welcome!

Regards
inflater

inflater wrote:How would the sausage taste?

Like, e. coli

The fuse would burn out before it would bother to heat up

Combuster wrote:Like, e. coli

Or even better, C. botulinum if it is not "heated" properly,... ehm, I would say electrocuted.

But what happens if you put it on more than 10 seconds?
http://www.youtube.com/watch?v=hvS6bOKLhFs&NR=1
... All bacteria killed, I suppose

do you mean the pathogenic Escherichia coli or the "good" Escherichia coli?

com1 wrote:do you mean the pathogenic Escherichia coli or the "good" Escherichia coli?

That is determined by application. When it leaves that "good" application and mixes with food... it becomes otherwise

just out of curiosity, how does it change to pathogenic once it mixes with food?
the "good" E. coli actually lives in your gut along with other bacteria, so it is supposed to come into contact with food? im not argumentative, just curious.

com1 wrote:just out of curiosity, how does it change to pathogenic once it mixes with food?
the "good" E. coli actually lives in your gut along with other bacteria, so it is supposed to come into contact with food? im not argumentative, just curious.

It doesn't, it has mutated before that point... and "employees must wash hands before returning to work" in places that handle food are due to friends like E. coli and Salmonella... and the common cold

The problem is that the amount of "good" E. coli found in your intestine is not 100%, though I would imagine it is "virtually" 100%... otherwise people would probably start collapsing or getting heavy diarrhea that never ends

However, there can be amounts of pathogenic E. coli, whether through mutation or not, that are too small to bother you while in your intestine *but* can become a different story when such output gets piped to someone's input... whether it be ingestion or rubbing one's eyes.

That being said, and from what I understand, the virtual majority of your "food contaminations" are true pathogenic strains of E. coli from sources other than humans.

The name of my holy product has changed to "VE-180", meaning Varic-Elektrolyzer 180. :lol (Cooker-Electrolyser 180).

It should have a wooden "basic", like this:
http://www.youtube.com/watch?v=3lluftec11s
- for more security. 230 volts aren't much comfortable for your heart eh?

Also it should "operate" in two "modes" (lol, "modes"), like explained in the name; the first one, as a cooker:
Do you see in the video the screws? I think that adding some non-electrical-conductive material to them (of course something that would conduct the heat) would make my "product" more safer. I do not know what would taste better: sausage cooked through the heated material, no electricity in the wiener, or sausage directly electrocuted .

And as a electrolyser, it is simple, like in the video; the screws would be electrically conductive. And they can be used to e.g. attaching some wires and placing the wires into the glass of water (and then, creating hydrogen and oxygen from the water through the electrolysis). Dangerous like hell I must say Also that's why I don't want to create chemical reactions in the sausage somehow (everytime)... Directly from that equals: If the screws in the video were electro-conductive, and the sausage was electrocuted, why the nice guy wouldn't say how it would taste?

Of course on the other side, if the screws in the video were not electro-conductive, the sausage was only heated, and there was no electricity passing the wiener after all, (I would say the wiener was undercooked, great place for these bacteria btw. ; he said in the center of the wiener, it was "stone cold"... ). Also that may be the result why he wasn't electrocuted when he touched the wiener. So the screws were not electroconductive, and his product was only the "cooker", and quite weaker I must say

Do you know what household material is non-condunctive for electricity, but highly heat conductive, and heat resistant? And, are there screws that are electro-conductive? Or what can I use for electroconductivity? (argh I could not say it better )

I would really appreciate your comments onto this

Regards
inflater

31 smileys so far, thats just amazing, its a prime by the way opps, made it 32...

Which should worry us more? The amount of smilies, or the fact you counted them?

Lol... 33 now.

Okay, I have been experimenting too much... I would just use ordinary dinner forks.
Also a blown fuse isn't a option, can I aware it somehow?

BTW. 34. Oh no, 35!

... 36 :- D! (37 maybe?)

Regards
inflater

do you mean the pathogenic Escherichia coli or the "good" Escherichia coli?

what's wrong with having both?

(37 maybe?)

you forgot to count the one in your sig

...39½...

UC-230E, Ultimate Cooker 230E done, tested, CE passed!
The sausage was successfully cooked in less than 10 seconds (!), also it did taste like cooked normally. But my "product" has one big disadvantage: it makes a horrible smell when cooking, even now the nails ("electrodes") have disgusting stench, the stench of electrocution Bleh!

Also the cooking process was "done" when the sparks were coming from the "hot" nail, so I think no pathogenic e.coli if I did the cooking process only one time. But I swear it smells worse than 100 year old gym socks, and the nails have a good sign of "something burned on us".

Combuster wrote:The fuse would burn out before it would bother to heat up

The mains here is two times stronger than the US one (230V +/- 10%, 16A max.), and eureka, it didn't blow?

Regards
inflater

Maybe the hot dog had a high enough resistance to avoid shorting out the breaker.

@Combuster:
Now waiting for the pathogenic e. coli to come up... I still live,yay!