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.
Having acquired some fancy cinnamon we wanted to try it out… enter the monkey bread!
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.
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.
Despite being all ready to do science in honor of National Margarita Day (Feb 22), we were stymied by a late (read that non) delivery of a crucial supply. Plan ahead for your science (adult-sized and of legal drinking age) kiddies.
Most of us have them always handy, but is a two finger pour always a good idea?
Low and slow vs a pressure cooker – which will win a taste test? which will use fewer electrons in the effort to turn pork ribs into tasty noms?
Alton Brown exposed many people to baking bacon via Good Eats. There seems to be some differing instructions online about time and temperature – in addition to some non-specificity on bacon thickness. Does it matter? We’ll cook some bacon in the name of science for you (you’re welcome).
The Gastropod podcast “looks at food through the lens of science and history”, so it’s only natural that they’ll cover stuff relevant to our interests here at Doing Science to Stuff. The May episode The Cocktail Hour provides a fascinating look at not only the history and craft of cocktail making, but also some modern techniques for enhancing the cocktail experience.
Toward the end of the episode, they discuss a technique called boozewashing. The fundamental idea, expanded upon in Dave Arnold’s Liquid Intelligence, is to use chemistry to pull undesirable flavors out of a drink. In this case, using proteins in milk to pull polyphenols like tannins out of tea-infused vodka.
How big an impact does boozewashing have on the flavor of tea-infused vodka? Does it impact mouth-feel at all? What about the overall appearance of the vodka?