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.
A foam for the masses: The Trump MKIII
Tag Archives: eggs
Lessons learned…
don’t sous vide old eggs in the shell, it’s not pretty:
As eggs age, they dehydrate and the air cell enlarges. It is suspected that the gas expanded too quickly and caused mass egg-breakage (the eggs pictured above were pretty old). Henceforth, only new-ish eggs will be used with the Sansaire
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!
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?
Duck Duck Goose
There are a number of reasons you might want to use non-chicken eggs in cooking (allergies, taste preferences, availability), so in our first installment on examining the use of non-chicken eggs, we will quantify some of the differences between chicken, duck, and goose eggs.
Egg-speriments
’tis the season of hard cooked eggs in the shell, and there seems to be a variety of cooking methods! Now, if the main recognized purpose is festive food coloring, the insides don’t matter too much. However, if anyone other than the resident pet is going to eat them, perhaps there is a “best” method?
Doing Science To Stuff 