Video of mixing a meal and using pump to measure oil

///Video of mixing a meal and using pump to measure oil

Video of mixing a meal and using pump to measure oil

This entry is part 34 of 40 in the series DIY Soylent

After my post about using a pump to measure oil some people on the reddit thread were wondering why use a pump instead of a measuring cup or even a turkey baster. It hadn’t even occured to me that people would wonder about this! Since I’m mixing up a meal of people chow 4 times a day, dealing with cleaning up the oil measuring was a real pain and the benefits seemed obvious to me. Apparently I was in error. Here’s one of the responses I gave to why I’m using the pump:

One word:

cleanup

Oil isn’t like water (obviously) and doesn’t magically go away. You usually need to use soap to get it off stuff. If you try using a turkey baster you’re going to need to find a way to either store it covered in oil so you can use it in that state next time, or you need to wash it… evertime. It gets old fast. After only a few days with the other best alternative I could find (paper towel to wipe off a measuring spoon) the tedium started to gnaw at me. With this method there is no cleanup, I actuate the pump 11 times (takes about 2 seconds) and that’s it. Works just as well on my desk at work that’s far from soap and water as it works in my kitchen at home.

And so, this morning I had some extra time before heading for the bus and decided to once again have my lovely wife record another video; this time of preparing a meal of people chow using the pump for measuring the oil.

Series Navigation<< Really good video from AustraliaVacationing for a week (mostly) on DIY soylent >>
By | 2016-10-14T07:18:07+00:00 August 13th, 2014|Categories: Preparation, Soylent|Tags: , , |1 Comment

About the Author:

Chris Bair is a computer geek and SalesForce.com system administrator for his "day job". He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

One Comment

  1. […] After mixing up the powder, the next step is making your actual bottles of mixed stuff. I have a few videos on that too. […]

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