’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.
Initial observation:
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.
Question:
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.
Many things are dyed green in honors of Saint Patrick’s day, and here we will (casually) examine the best method for turning Irish Whiskey green.
Doing Science To Stuff 