In honor of National Margarita Day, we decided to do science to margaritas. We actually did this science last year, but apparently never finished this post.
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Lime Juice vs The Margarita
Baked vs Fried: Energy Use
Whole home energy monitor + a new kitchen toy = electric oven vs residential fryer (energy use comparison AND mini taste-test)!
A foam for the masses: The Trump MKIII
We previously looked at how to add foam to the to the Trump, but honestly, not very many kitchens are stocked like that of the primary testing facility.
Prototyping an election night drink: The Clinton
Having previously developed a theme drink to represent Trump for election night. This week we plan on calibrating the ratios of ingredients for a drink to represent Clinton.
Prototyping an election night drink: The Trump MKII
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.
Prototyping an election night drink: The Trump
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.
Cinnamon vs the Monkey Bread
Having acquired some fancy cinnamon we wanted to try it out… enter the monkey bread!
Orange Liqueurs Again!
We previously tested different orange liquors in our standard Sidecar cocktail recipe, but times have changed and there are new flavors on the market. Up next: O3 versus Clockwork Orange from New Holland distillery.
Sear-iously Delicious Steaks
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?
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Feline vs Radiometer
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.
