Whole home energy monitor + a new kitchen toy = electric oven vs residential fryer (energy use comparison AND mini taste-test)!
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?
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?
Sometimes, science just doesn’t go as planned….