King Arthur Flour had a very intriguing blog post recently about the steps necessary to create brownies with a shiny and flakey crust. They had some outstanding follow-up questions which we decided to investigate. Keep reading for more brownie science!
Pi-day, the perfect day for pie. While this post is pretty belated, we did celebrate on the appropriate day – for science, of course! This time, how does pie plate material impact the finished pie?
A news item popped up today about how alcohol conglomerate Diageo would be offering nutritional information. However, a little bit of cognitive dissonance set in after reading this sentence “And a 12 oz serving of Guinness — often referred to as a meal in a glass for good reason — clocks in at an eye-opening 678 calories.”
Wait – what? Guinness cans already have nutritional information, and they certainly don’t read 678 calories!
don’t sous vide old eggs in the shell, it’s not pretty:
As eggs age, they dehydrate and the air cell enlarges. It is suspected that the gas expanded too quickly and caused mass egg-breakage (the eggs pictured above were pretty old). Henceforth, only new-ish eggs will be used with the Sansaire
Sometimes frost on the *inside* surface of the car’s windows is a fact of life here at the primary testing facility. The defroster grid in the back window, while typically used to melt frost, the conditions were such that they became nucleation sites for the frost on the inside surface instead!
Consensus online is that this problem is related to excess moisture in the cabin, which considering our area has had somewhere between 157.5 – 226 ” this season (70″ difference? yup, that bugs me), tracked in snow and wet carpets is a likely culprit.
We have investigated sidecars in several ways (different orange liquors, lemon vs ReaLemon, the impact of aging lemon juice), but this time we wanted to compare more types of lemon juices side by side.
We’ve previous subjected beef to 8 (sometimes tortuous) hours in a slow cooker; but what happens after 8 hours via a temperature controlled, sous-vide method?
We made a New Year’s resolution to do more posts, but like many such resolutions it isn’t going so well… but we will do better (we have a plan, and will follow through…)! Dissertations still must happen, but we promise to take time off occasionally for fun science too.
Cheers!
-Science doers and feline “helpers”
Doing Science To Stuff 