Peanut Butter Fudge Day? That sounds like an excuse for a taste test….
Author Archives: alguth
Iced Beverage Challenge: Brandy vs H2O
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?
Blueberries: the Thickening
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.
Bacon Shrinkage (revisited!)
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.
Bacon Shrinkage?
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.
Egg-speriments take 2 !
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!
Apple Pies for Pi-day!
Blog anniversary = Black & Tanwich
It is our blog’s fledgling anniversary, so we wanted to celebrate. With beer. And Science.
Duck eggs vs the baked goods
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?
Yeast in New Environments
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
Doing Science To Stuff 