Doing Science To Stuff

Some things just need science done to them.

Main menu

Skip to content
  • Home
  • About

Search

  • RSS Feed
  • Twitter
  • Facebook

Tag Archives: eggs

October 19, 2016

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.

Continue reading →

  • Tagged drinks, eggs, election, electrolytes, foam, taste test
  • 1 Comment
March 11, 2015

Lessons learned…

don’t sous vide old eggs in the shell, it’s not pretty:

old-egg-sous-vide

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.

 

  • Tagged eggs, observation, sous vide
  • Leave a comment
April 20, 2014

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!

Continue reading →

  • Tagged baking, color, Easter, eggs, observation, temperature
  • Leave a comment
March 9, 2014

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?

Continue reading →

  • Tagged baking, eggs, taste test
  • 5 Comments
May 26, 2013

Duck Duck Goose

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.

Continue reading →

  • Tagged chicken, density, duck, eggs, goose, grey duck, mass, volume
  • 1 Comment
March 31, 2013

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?

Continue reading →

  • Tagged color, Easter, eggs, food, kitchen science, taste test, video
  • 4 Comments

Post navigation

Doing Science To Stuff

Doing Science To Stuff

Tag Cloud

3D 3D modeling 3D printing bacon baking beer bingo black and tan bourbon breasts brownies car cast iron cat chicken cinnamon coffee color cooling cost Dalgona density dessert Doctor Who double blind drinks Easter eggs election electrolytes energy food gamification gin gravity hyperdimensional ice kitchen science layers lemon light margarita martini mass meat microwave observation orange liqueur pi day pie power Pythagorean cup rescue operations rib-eye sidecar siphon slow cooker soapstone sous vide spring statistics steak taste test tea temperature thanksgiving time vanilla vermouth vodka volume water watts whiskey yeast

Recent Posts

  • Purple Dot? Investigative Cartography September 23, 2021
  • Flawed Reasoning Awareness Through Gamification August 1, 2021
  • The 1.676hp Microwave Saga: Part 4 July 1, 2021
  • The 1.676hp Microwave Saga: Part 3 June 17, 2021
  • The 1.676hp Microwave Saga: Part 2 June 10, 2021

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

    Doing Science To Stuff

    RSS Feed RSS - Posts

    RSS Feed RSS - Comments

Blog at WordPress.com.
  • Follow Following
    • Doing Science To Stuff
    • Join 2,250 other followers
    • Already have a WordPress.com account? Log in now.
    • Doing Science To Stuff
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...