From time to time we plan on performing a form of taste test, called a triangle test. What follows is the basic framework that will be used in those future tests.
Rather than deliver yet another π/pie pun based post for π Day, we decided to take a more geometric approach. This time looking at something completely different, yet still round. One might even say, hyper-round.
This presidential election cycle we are attempting to design two theme drinks that will be consumed on election night. Last week we determined the ratio of primary ingredients. This week we tested possible methods for giving the drink a frothy head to represent Trump’s trademark hair.
Here at Doing Science to Stuff headquarters we are quite fond of themed drinks. For presidential elections we like to make two drinks, one for each candidate. We then take a sip from the appropriate candidate’s drink whenever a state is called for that candidate. While we have a couple basic recipes in mind, there are some parameters that need to be fine tuned. In this installment we will be optimizing a ratio of ingredients for the drink to represent Donald Trump.
The passing of labor day may mean the end of grilling season for some, but that doesn’t have to mean an end to delicious steaks. Cooking an excellent steak comes down to three simple things: 1) a high quality piece of meat, 2) getting the correct internal temperature, 3) getting a good sear on the outside. We find that a good rib-eye steak passes the quality test, and sous vide solves the correct internal temperature problem. But what is the best way to get a perfect sear?
Since it happened to be a rare sunny winter day and one of the cats that resides at the primary testing facility was enjoying the sun, I wanted to see what he thought of my radiometer.
Here at the primary testing facility we are always looking for ways to improve how we cook delicious meats. So, when vacuum sealable zip-top bags recently appeared on the market we wanted to see how well they work for sous vide cooking. In this post these bags are put up against the older style bag while cooking rib-eyes steaks.
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?