On the other end of the temp spectrum (well, an other end), you know that lovely runny egg yolk we all love to dip our toast soldiers into? If you separate a bunch of eggs and vacuum seal the yolks (use a chamber vac for liquids!) and cook them sous vide at 65°C or 66°C you can just have that!

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Our pressure cooker does NOT whistle.... so I guess I would start cooking the meal and it would never be done. A Watched Pressure Cooker never whistles kind of house I guess.

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Every pressure cooker I’ve had anything to do with has a whistle I avoid them ever since my mother in law’s one exploded hot stew all over the kitchen

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Turns out experts are vulnerable to laziness and slop as much as everyone else.

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I often hear "you can use a chatbot if you have expertise in your field" but.....here's a world-record-holding adventurer asking Claude about powering a satellite connection while out in the field, getting the wrong answer, and then losing contact for 18 hours.

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