Cookie recipes never seem to make as many cookies the recipe claims, so how big (or small, rather) must a cookie be in order to get the recipe-expected number of cookies?
Here at the primary testing facility we are always looking for ways to improve how we cook delicious meats. So, when vacuum sealable zip-top bags recently appeared on the market we wanted to see how well they work for sous vide cooking. In this post these bags are put up against the older style bag while cooking rib-eyes steaks.
Here at the primary testing facility, we recently acquired our first sous vide immersion circulator. Since this is a novel cooking technique for us we have many questions. In this post we seek to find out how important searing really is when cooking steaks?
As we have previously mentioned, buying frozen steaks can be much less expensive than buying fresh steaks, and the quality was nearly indistinguishable, based on our previous experiment. However neither steak in that experiment was as good as a decent rib-eye should be. There was also a serious lack of control in that experiment with regards to the starting quality of each steak. In this study we examine the effects of freezing a steak starting from two steaks that are nearly identical. The goal is to see if it makes sense to stock up on steaks when they are on sale and freeze them, or is it better to simply wait until they are on sale to enjoy them.
When it comes to cooking certain cuts of meat, low and slow is definitely the way to go. Done properly this will melt collagen into mouth watering gelatin, which is absolutely amazing! A slow cooker can be an excellent way to do this, however for some reason meats cooked in a slow cooker can come out dry even when there is plenty of liquid surrounding the meat. To explore this phenomenon we did science to meat.
The mystery of the purple-turned-blue potato scraps… (aka, fun with pH & colors!)
’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?
In honour of my co-blogger finishing her dissertation we’re doing science to delicious steaks.
Grocery stores sell both frozen and fresh versions of some cuts of meat with the frozen versions often being much cheaper than the same cuts fresh. For this study we will focus on rib-eye steaks.
Is there a difference between fresh and frozen meat?
I have always assumed that pie plate labeling was relatively straight forward, with only one dimension (the diameter) generally being given on the label. The main exception is if the plate/pan is of the deep-dish variety, in which case the depth is often given as well. However, standing in the dreaded Walmart, trying to find a pair of pie pans for the Pi-day pie crust experiment, I noticed something a bit peculiar; pie vessels that claimed to be the same size, did not appear to be the same size.
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.