Whole home energy monitor + a new kitchen toy = electric oven vs residential fryer (energy use comparison AND mini taste-test)!
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Baked vs Fried: Energy Use
Tag Archives: baking
Baked Bacon!
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).
Pi-day pie plates
Pi-day, the perfect day for pie. While this post is pretty belated, we did celebrate on the appropriate day – for science, of course! This time, how does pie plate material impact the finished pie?
Blueberries II: The Muffinning
It is a truth universally acknowledged, that a person in possession of a quantity of blueberries, must be in want of baked goods [citation needed]. Having acquired blueberries and converted some of them into desserts, we set our sights on things breakfasty, and commenced The Muffinning. Continue reading
Blueberries: the Thickening
It’s blueberry season here in the UP, and having picked 5.5 lbs of them, we needed to do some science! Since I am not quite up to tackling experimental wine making yet, we chose to investigate the potential thickening power a single apple can lend to a blueberry pie.
Egg-speriments take 2 !
Revisiting some questions generated last year during egg-dyeing season: Can you successfully bake eggs? Can consistent temperatures lead to more consistent egg colors? We wanted to know!
Apple Pies for Pi-day!
Duck eggs vs the baked goods
Having a friend who raises ducks means that we have ample opportunities to test duck eggs in recipes. How does using yolkier eggs alter baked goods like cake and cookies?
Yeast in New Environments
In celebration of Darwin’s birthday we are introducing a yeast strain into a new environment and testing the results against the standard yeast champion to see what happens (other than bread). Continue reading
Orange Liqueur versus the Brownies
Orange liqueurs are reported to have differing properties, but tend to be similar enough to only require a single bottle per collection. The collection at the Secondary Testing Facility recently had its bottle of Grand Marnier supplemented with a bottle of Cointreau, adding comparative liqueurs to our potential fields of study. For our first foray into the realm of citrusy alcohol science, we consider a simple question: which produces a better brownie, Grand Marnier or Cointreau?
