關於 temperature humidity ，我們在網路上蒐集到這些相關的討論、資訊與評價

A Taiwanese company has developed a way to grow vegetables year-round, under optimal conditions. Its success has allowed it to expand to more countries, even during the #COVID19 pandemic.
#verticalfarm https://focustaiwan.tw/video/004338134
YesHealth, one of the world's largest vertical farms, has a farm in Taoyuan City, near Taipei, producing 1,500 kilograms of vegetables per day, and one in China’s Shenzhen City, producing 2,500 kilograms a day. Last year, it joined hands with Danish partner Nordic Harvest to open a vertical farm in Denmark. Next, it plans to explore Middle East markets such as Dubai and Saudi Arabia. Winston Tsai, the CEO of YesHealth, says growing vegetables year-round in controlled environments, where the humidity, light, and temperature can be adjusted to optimal conditions, can ensure a stable food supply during pandemics or amid extreme weather caused by climate change. He says it’s especially useful for countries that rely heavily on imported food. Currently, vertical farming accounts for less than 1 percent of global vegetable production, but industry experts believe it can rise to 10 percent within the next five to 10 years.

Qualified to the Final of World Athletics Cross Country Championships Bathurst 21 Global Challenge (Virtual Run) with a time of 34:57 min (10km) back in 20th March.

The Final have to run another 10km during 18-22nd June 2021.

I was planning to do it on Sunday, but when I realized I started off at a much faster pace, I then decided to push the pace, and did a 5KM Time Trial instead and clocked a 16:23 min (Season Best). A solid session leading up to the 10KM Time Trial two days later. Is like a simulation from last time at the track meets doing both 5000m and 10000m, where the 5000m in Day 1, and 10000m in Day 3.

Then here comes Tuesday morning (Yesterday), and is the final day to do it. I didn't sleep well last night and ended up woke up late at 8am, but I chose to do it anyway. With an average temperature of 31.5°C🌡️ and 79% humidity, it literally burn me out and I stopped at 4km with a time of 14:08 min (3:32 min/km). When Plan A is not working, let's go for the Plan B. Switch my focus on the evening, and let's give it another shot.

Pray for a good cooling weather, told myself that I will be fully recovered from the morning session, prime my mind ready for the time trial again.

It turned out the weather was great, and I took a sachet of Mitoceps (@mitocepsmalaysia ) 90 min prior to the session. Started the run at a pretty late time after unloading some weight and a short quick drills, and calm myself by listening to classic music.

Initially, I was targeting a Sub 34 min but after this morning condition, I decided to aim for a Sub 35 as the minimum goal.

Here is the 5k Splits:
17:10 | 17:55

The first half of the time trial was still pretty solid, but eventually I fall short of it on a later stage. I realized the pace was not getting back to what it was, turnover of the leg was dropping, the struggle was real from that point of time. Heart rate was consistently in between 174-176 bpm, I knew I have to either maintain the pace or slow down as there were still many laps to go.

From 82-84 sec per lap to 84-87 sec per lap for the next half was quite demotivating. And so, I gave my best effort, push the pace towards the end and clocked a 35:05 min.

This little guy loves his slip on nappies and his nicely scented wipes. The changes in temperature and humidity that may caused the babies’ skin to be more sensitive and fragile as well as it may stimulate their skin to be redness and cracking while the season changing ❤️Huggies specially launches Huggies®️ Nourishing Clean Wipes which is clinically proven to be suitable for sensitive skin. It formulated with shea butter, fragrance free, mild and non-irritation
pH balanced wipes to help maintain healthy skin, clean and lock the skin's moisture. Especially perfect for soothing and moisturizing baby's dry and sensitive skin

Apart from jumbo pack of 72pcs, it also has mini pack of 30 pcs that easy to carry. This product is thick and absorbent enough to help you deal with the biggest messes.
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#HuggiesHK #Huggies #nourishingcleanwipe #pHbalanced #suitableforsenstiveskin #noscent

Ingredients:
75g starter (tripled, use at peak)
150g all purpose flour
60g water (room temperature)
15g caster sugar
6g vegetable oil (or any neutral oil)
Red bean paste
Natural food colour powders

Method:
1. Mix all ingredients
2. Knead dough till smooth and shiny
3. Colour and shape dough into desired sushi shapes
4. 190g White - main dough (30g each with 15g red bean paste as filling), prawn and fish veins
5. 50g Black - seaweed and sesame seeds
6. 10g Yellow - egg
7. 10g Red - tuna
8. 15g Orange - salmon and prawn
9. 8g Dark orange - salmon roe
10. 10g Brown - inari
11. Let dough proof for about 2 hours at 28C
12. Wrap the lid of the steamer with cloth
13. Bring water to a rolling boil
14. Steam buns at medium heat for 9 minutes
15. Turn off heat and let the buns sit inside the steamer for 5 minutes, lid closed
16. Remove buns from steamer
17. Enjoy
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#sourdough #sushi #mantou

Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
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Purchase Links:
Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6

Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI

Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y

Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3
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Equipments:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
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Music Credits:

Intro Music:
Music: Intro
Musician: Jeff Kaale

Music by Felice The Dreamer - Kolibri - https://thmatc.co/?l=181A8127

Hello!
Thanks for stopping by.

I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.

If you find joy in touching your dough and don’t mind the mess, well, good for you ??

But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!

See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.

Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.

Anyway, here’s the recipe.
Enjoy!

Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)

Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
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#sourdough #opencrumb #sourdoughbread

Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.

Remember, bulk fermentation starts when starter is mixed into the dough.

Hope this helps!
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23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
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Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
—————————————————————————————
Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M

Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6

Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI

Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y

Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3

Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS

Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35

Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
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Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
—————————————————————————————
Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7

Intro Music:
Music: Intro
Musician: Jeff Kaale

For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.

For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.

As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.

It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!

Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909

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