Sig
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Your signature just read "I'll pasteurize your bassoon!" I play the bassoon but I can't recall what pasteurizing is, but I do remember it has something to do with chemistry, so perhaps you could speculate on what pasteurizing a bassoon would mean?
Or am I just too incoherent...?
It might be tea time in ADK's segment of the globe, I don't know.
Pasteurizaton is something I try to do daily, or at least semiweekly. It is more about microbiology than chemistry, strictly speaking. In my fiddle-fixing activities, I use leather-flavoured Jell-O to stick bits of wood to other bits. Dry granules of animal hide glue keep indefinitely, but soaked in warm water, they form a gel which makes an outstanding culture medium for fungi and bacteria. Rather than have my glue turn into a science project with black, green and white fuzz growing on it, I melt it in a hot-water bath nearly every day, and keep it covered so viable microbes don't come drifting down on their little dust-particle rafts.
That heating (with the intent of killing microbes) amounts to pasteurisation. Dairies do a similar thing to milk before sealing it in jugs.
A bassoon, being an overgrown cousin of the ill wind that nobody blows good, or oboe, must require all kinds of idiosyncratic procedures to keep it on top of its form, I don't know. I know a bit more about what bagpipers do to keep their bags in condition, and trust me on this, you don't want to know.
Also, that was a fantastic avoiding of any esoteric language. "leather-flavoured Jell-O to stick bits of wood to other bits..."
Bassoon sous vide? not in my bain-marie you don't! For one thing, it wouldn't fit. Somewhere I read that the condition of a wind instrument's bore depends on the diet of the player. I really really don't want to go there.