Boiling Sous-Vide Eggs using Clojure’s Transducers by Stian Eikeland.
From the post:
I love cooking, especially geeky molecular gastronomy cooking, you know, the type of cooking involving scientific knowledge, -equipment and ingredients like liquid nitrogen and similar. I already have a sous-vide setup, well, two actually (here is one of them: sousvide-o-mator), but I have none that run Clojure. So join me while I attempt to cook up some sous-vide eggs using the new transducers coming in Clojure 1.7. If you don’t know what transducers are about, take a look here before you continue.
To cook sous-vide we need to keep the temperature at a given point over time. For eggs, around 65C is pretty good. To do this we use a PID-controller.
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I was hoping that Clojure wasn’t just of academic interest and would have some application in the “real world.” Now, proof arrives of real world relevance! 😉
For those of you who don’t easily recognize humor, I know that Clojure is used in many “real world” applications and situations. Comments to that effect will be silently deleted.
Whether the toast and trimmings were also prepared using Clojure the author does not say.