We saw how slow cooking beef affected the mass loss and temperature over time, but how does this relate to qualitative noms?
Slow Cooking vs Beef: Qualitative Assessment
Temporal Effects of Slow Cooking on Beef
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.
How to lose over 12 grams in less than an hour
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!
Orange Liqueur versus the Margarita
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?
Snow melt siphon
ReaLemon versus a real lemon
Orange Liqueur versus the Sidecar
While waiting for brownies to bake and cool, we decided to do a bonus science to help determine the difference between the orange liqueurs.
Purple Potato pH Palette
Frankentini
or, how we changed several wet martinis into dry martinis. If you are a martini purist, please don’t read this. If you do, please don’t judge us harshly.
Vermouthiness
Vermouth. A fortified & aromatized wine that didn’t enter our kitchen (err… Primary Testing Facility) until we became interested in classic cocktails. But, now that it has entered through our doors, which variety is worthy of coveted space in the box-of-cooling? We shall taste test several, “For Great Science!” of course.
Doing Science To Stuff 