A Thermomechanical Material Point Method for Baking and Cooking [video]
1–10 of 23 posts
Re: A Thermomechanical Material Point Method for Baking and Cooking [video]
#2That’s super impressive. I guess Pixar is going to have to make a ratatouille sequel now.
Re: A Thermomechanical Material Point Method for Baking and Cooking [video]
#3Having watched many vids of food photographers, if I'm Pizza Hut or similar, this seems cost-effective. We already know the product doesn't match the ad.
Re: A Thermomechanical Material Point Method for Baking and Cooking [video]
#4I'm very impressed. I wonder if we're approaching the point at which our simulations are so true to life, you need to hire a chef to tweak the simulation parameters to achieve the best results.
Re: A Thermomechanical Material Point Method for Baking and Cooking [video]
#5I originally read Thermomechanical as Thermonuclear, and thought that this was related to the recent r/ShowerThoughts post [1]. I guess we could use this simulation to answer that question more convincingly :)
I'm glad I misread anyway because the video was very impressive!
[1] https://www.reddit.com/r/Showerthoughts/comments/e0omqn/duri...
Re: A Thermomechanical Material Point Method for Baking and Cooking [video]
#6Everyone in the comments until now seems to focus on the simulation properties for true to life simulations for ads and movies. Isn't this way more interesting for culinary advancements? I for one am way more interested if we could tweak ingredient ratios and cooking methods for the optimal result. Fluffy yet cross pizza dough with leoparding, how much sourdough/yeast is really needed for my bread and how can I estimate the rise based on the pre-rise, how can I optimize for flour x, ...
Until now I tried to measure exactly and get every parameter right and document everything correctly, with this I could just simulate everything if I get decent measurements for my parameter once.
Re: A Thermomechanical Material Point Method for Baking and Cooking [video]
#7This is really amazing -- interested in how visualization techniques like this will help high-end chefs and bakers hone their crafts in the future.
Re: A Thermomechanical Material Point Method for Baking and Cooking [video]
#8[deleted]
Re: A Thermomechanical Material Point Method for Baking and Cooking [video]
#9Everyone in the comments until now seems to focus on the simulation properties for true to life simulations for ads and movies. Isn't this way more interesting for culinary advancements? I for one am way more interested if we could tweak ingredient ratios and cooking methods for the optimal result. Fluffy yet cross pizza dough with leoparding, how much sourdough/yeast is really needed for my bread and how can I estim…
It's not meant to be a simulation that's actually accurate. It's instead meant to "look accurate". The full chemistry is not being simulated.
Re: A Thermomechanical Material Point Method for Baking and Cooking [video]
#10I love the video form papers from whatever this field is (stuff that gets published to SIGGRAPH). It's computer graphics but there's a lot of other stuff attached to it.