Great bags of corned meat, but how much did I pay for the individual components within that bag?
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?
To celebrate Pi-day, today’s experiment is regarding pie. There are many investigations we can do with pie, but for today we chose to examine the value of making crust from scratch, versus buying a pre-made pie crust.