True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Roots and tubers from Indonesia
Growol is peeled cassava soaked in water for two to four days while lactic bacteria sour it, then washed, pressed, crumbled and steamed into a rice-like staple. Oyek is growol dried so it keeps, and it is steamed again before eating.
| Cassava, peeled and cut into pieces of about 5 cm | [kanetro2015][afrianto2020] |
| Well water, for the soak1 part cassava to 3 parts water (w/v) | [kanetro2015] |
| Clean water, for washing after the soak1 part to 5 parts water (w/v), twice | [afrianto2020] |
| No starter | Fermentation begins spontaneously in the soak water[kanetro2015] |
| Starter | spontaneous (water soak) |
Total time across the recorded steps: 2 days – 4 days
What changes: Peeled cassava soaks in water for two to four days and turns sour
Output: soft, sour cassava.
Microbes at work in this step
lactic acid bacteria grow and sour the roots
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Growol is peeled cassava soaked in water for two to four days while lactic bacteria sour it, then washed, pressed, crumbled and steamed into a rice-like staple. Oyek is growol dried so it keeps, and it is steamed again before eating. Made in 5 steps over 2 days – 4 days. The longest step, peel, cut and soak the cassava in water, takes 2–4 days (Afrianto S 2020). Lactic acid bacteria does most of the fermenting.
| Main step | 2–4 daysReported[afrianto2020][kanetro2015] | Peel, cut and soak the cassava in water |
|---|---|---|
| Acidity | pH 5.2–5.7Measured[afrianto2020] | Peel, cut and soak the cassava in water |
Unlike gatot, the fresh root goes straight into water, with no mould stage. Unlike gari, the soaked cassava is steamed in crumbs rather than roasted, and oyek adds a drying step so it keeps.
The growol study chose cassava varieties that do not taste bitter [afrianto2020]. Cassava still holds compounds that release cyanide, and bitterness is not a reliable sign of how much [fao1990]. No source read gives cyanide values for growol or oyek, so this page makes no claim about cyanide removal. Do not make these with bitter cassava, and throw away the soak and wash water.
Every number is labelled with how it is known. How this atlas is made
Growol is recorded in the Serat Centhini, written in 1814 (Jilid V, Pupuh 349, verses 25-29), as a food that stands in for rice, according to a 2022 Universitas Gadjah Mada community-service paper. That paper names Hargomulyo village in Kokap, Kulon Progo, as the area that makes growol. A 2015 study says growol is often dried into oyek so it keeps, then steamed again to eat, mainly in times of scarcity or food shortage in the dry season.
