When it comes to cooking certain cuts of meat, low and slow is definitely the way to go. Done properly this will melt collagen into mouth watering gelatin, which is absolutely amazing! A slow cooker can be an excellent way to do this, however for some reason meats cooked in a slow cooker can come out dry even when there is plenty of liquid surrounding the meat. To explore this phenomenon we did science to meat.
Living in an area that commonly gets over 200 inches of snow per year, having a bit of extra protection from the elements can be very beneficial. But what happens when that protection is no longer needed. Why Science of course!
While waiting for brownies to bake and cool, we decided to do a bonus science to help determine the difference between the orange liqueurs.
When making a martini, shaking with ice is a common technique to mix the ingredients. This has two easily measurable effects. The first is that the martini is cooled by the melting of ice. The second is that this melting dilutes the martini. The melting of ice seems to occur even if the gin and the ice are the same temperature initially.
Breasts come in a wide variety of sizes, and due to their shape, are difficult to accurately measure to determine their actual sizes. In this study we will use Archimedes’ Principle, which uses the displacement of water, to measure the sizes of both natural breasts and augmented breasts.
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In honour of my co-blogger finishing her dissertation we’re doing science to delicious steaks.
Initial observation:
Grocery stores sell both frozen and fresh versions of some cuts of meat with the frozen versions often being much cheaper than the same cuts fresh. For this study we will focus on rib-eye steaks.
Question:
Is there a difference between fresh and frozen meat?
Initial observation:
When making mixed drinks and reusing ice, the shaker seems to become much colder than when using ice fresh out of the freezer.
Question:
Does the initial temperature of ice cubes matter when shaking a mixed drink?
Doing Science To Stuff 