We previously examined bacon shrinkage caused by different stove-top techniques. However, it was uncertain how much of that length loss was simply due to differential doneness. Here, we wanted to try again with more control for “doneness”, as well as examine the impacts on different bacon thicknesses.
Here at the primary testing facility, we recently acquired our first sous vide immersion circulator. Since this is a novel cooking technique for us we have many questions. In this post we seek to find out how important searing really is when cooking steaks?
Bacon shrinks as it cooks, and one technique promised to produce perfect bacon with less shrinkage. That sounded like an excellent thing to test, the with added opportunity to eat bacon.
Revisiting some questions generated last year during egg-dyeing season: Can you successfully bake eggs? Can consistent temperatures lead to more consistent egg colors? We wanted to know!
In this mini-taste-test: variously spiced apple pie-lets.
It is our blog’s fledgling anniversary, so we wanted to celebrate. With beer. And Science.
Having a friend who raises ducks means that we have ample opportunities to test duck eggs in recipes. How does using yolkier eggs alter baked goods like cake and cookies?
Having contributed the a successful Kickstarter campaign that claimed to “harness the power of phase change to keep your beverages cold” last year, we were excited to put the product to the test. In this post we compare both versions of this new product to two other cooling mechanisms we have on hand.
In celebration of Darwin’s birthday we are introducing a yeast strain into a new environment and testing the results against the standard yeast champion to see what happens (other than bread). Continue reading