First of all, I lost some time when the road test started but let's try to catch up and introduce my ideas ...
I'm very proud of my cooking skills and ad do like doinb BBQ. Actually the kitchen is my Domain in my Family. So, for examample, how does a tenderrous Piece of meat lock, grilled to perfection ?
THIS is perfect, at least the way I would like it ! 
But how to see how things are going inside ? Here comes the next challenge, every Weekend we have ongoing discussions regarding the breakfast egg
Traditional approaches either use time measurements or you puncture your peacious peace of meat to measure inside temperature. When I learned that the LDC100 can be used for chemical examination (so for example changes ion concentration in water can be detected) and loocking at cooking from the chemists Point of view (starch being processed to become sugar, Proteins denaturating) the idea of measaring those changes with the LDC1000 was Born. Let's see how first lab test turn out
