Recently we acquired a set of spherical ice molds at the primary testing facility. While the idea of spherical ice is exciting all by itself, the packaging for the molds makes several bold claims about the properties of spheres. Having all of the equipment on hand to test those claims, we decided to do science to them.
As we have previously mentioned, buying frozen steaks can be much less expensive than buying fresh steaks, and the quality was nearly indistinguishable, based on our previous experiment. However neither steak in that experiment was as good as a decent rib-eye should be. There was also a serious lack of control in that experiment with regards to the starting quality of each steak. In this study we examine the effects of freezing a steak starting from two steaks that are nearly identical. The goal is to see if it makes sense to stock up on steaks when they are on sale and freeze them, or is it better to simply wait until they are on sale to enjoy them.
You’ve purchased some beer, and would like to drink them in the near future. What is the best way to get them to a drinkable temperature if they didn’t originate from the chilled section of the grocery store?
There are a number of reasons you might want to use non-chicken eggs in cooking (allergies, taste preferences, availability), so in our first installment on examining the use of non-chicken eggs, we will quantify some of the differences between chicken, duck, and goose eggs.
We saw how slow cooking beef affected the mass loss and temperature over time, but how does this relate to qualitative noms?
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!
As has already been established, the choice of orange liqueur can have a significant impact on the character of brownies and the Sidecar. So, will varying the liqueur in a margarita make a difference?
Doing Science To Stuff 