You might be a scientist when…
Peanut Butter Fudge Day? That sounds like an excuse for a taste test….
When consuming iced beverages, it casually seemed that ice would disappear at different rates depending on the beverage. What happens when we actually test this?
It is a truth universally acknowledged, that a person in possession of a quantity of blueberries, must be in want of baked goods . Having acquired blueberries and converted some of them into desserts, we set our sights on things breakfasty, and commenced The Muffinning. Continue reading
It’s blueberry season here in the UP, and having picked 5.5 lbs of them, we needed to do some science! Since I am not quite up to tackling experimental wine making yet, we chose to investigate the potential thickening power a single apple can lend to a blueberry pie.
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!