Egg is one of the most sought-after ingredients we always prepare, may it be for breakfast, lunch or dinner. It can produce many recipe ideas, you just have to be creative. In this video we wanted to see how far we could push the limits using just an egg. We came up with ten wild recipes, new ways to cook your old favorites, and thing’s that you have certainly never seen before. Time to get weird in the kitchen with the brothers green . Watch and learn!
Subtle motion happens around us all the time, including tiny vibrations caused by sound. New technology shows that we can pick up on these vibrations and actually re-create sound and conversations just from a video of a seemingly still object. But now Abe Davis takes it one step further: Watch him demo software that lets anyone interact with these hidden properties, just from a simple video.
Computer vision expert Abe Davis pioneers methods to extract audio from silent digital videos, even footage shot on ordinary consumer cameras.
Why you should listen
MIT PhD student, computer vision wizard and rap artist Abe Davis has co-created the world’s most improbable audio instrument. In 2014, Davis and his collaborators debuted the “visual microphone,” an algorithm that samples the sympathetic vibrations of ordinary objects (such as a potato chip bag) from ordinary high-speed video footage and transduces them into intelligible audio tracks.
Davis is also the author of Caperture, a 3D-imaging app designed to create and share 3D images on any compatible smartphone.
What others say
““Imagine someone listening in to your private conversation by filming the bag of chips sitting on the other side of the room. Oddly specific, I know, but researchers at MIT did just that: They’ve created an algorithm that can reconstruct sound (and even intelligible speech) with the tiny vibrations it causes on video.” ” — The Washington Post, August 4, 2014
Tiramisu is a classic Italian masterpiece – a rich dessert of Italian meringue, mascarpone and biscuits soaked in coffee and a good dose of liqueur. While it’s not likely there’ll be any leftovers, tiramisu is even more delicious the day after making.
3 egg yolks
60 g caster sugar
500 g mascarpone
2 tbsp Strega liqueur, or more to taste
1 tbsp sambucca, or more to taste
20–30 savoiardi (sponge finger) biscuits
1 litre hot espresso coffee
100 g dark chocolate, chopped
freshly ground coffee beans
100 ml water
250 g sugar
125 ml eggwhites (from 4–5 eggs)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 hours
Put the egg yolks and caster sugar in a mixing bowl and beat on high speed until pale and thick. Add the mascarpone and beat on medium speed until combined (be careful not to over mix as you may split the mascarpone). Add the Strega and sambucca and beat briefly. Set aside.
To make the meringue, pour the water into a very clean, grease-free saucepan and slowly add the sugar, making sure all the grains get wet. Bring to the boil over medium heat and cook to soft-ball stage, which is when you can drop a small amount of syrup into cold water and it forms a ball that you can shape in your fingers. It is at 112°C on a sugar thermometer.
Beat the egg whites on high speed in a very clean bowl until they hold medium peaks. With the beaters still going, slowly and carefully add the hot syrup in a thin stream down the side of the bowl. Continue to beat until the meringue is completely cool.
Gently fold the meringue into the mascarpone mixture. Taste and add extra Strega and sambucca if desired.
Soak the savoiardi biscuits in the coffee a few at a time without letting them get completely sodden, and giving them a light squeeze as you take them out. (The coffee shouldn’t soak all the way through, so there should still be a little portion of biscuit in the middle left untouched.) Lay the biscuits into a large bowl, and keep soaking and adding biscuits until you have lined the base and sides entirely.
Sprinkle the biscuits with a little of the chopped chocolate. Spread one third of the mascarpone mixture over the top. Cover with more coffee-soaked biscuits, sprinkle with more chocolate and add another third of mascarpone. Repeat the layers again and smooth the top.
Refrigerate for at least 2 hours, until the tiramisu is firm enough to cut. Just before serving, sprinkle with ground coffee.