Cost of Packaging

Cooked corned beef

Great bags of corned meat, but how much did I pay for the individual components within that bag?

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Sear-iously Delicious Steaks

Raw Steaks

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?
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Thanksgiving Cow

Uncooked Roast

Here at the primary testing facility, it’s no secret that we like red meat.  So, when we found standing rib-roasts on sale shortly before Thanksgiving, we couldn’t resist doing a science to one of them (getting two for control, seemed a bit excessive).

Initial observation:
Roast recipes have always seemed to be a bit of a dark art, with mysterious temperature changes in the middle, cooking times based on mass rather than linear dimensions.  These peculiar practices seem to produce delicious results, and presumably have something to do with how heat flows into the meat during cooking.  In this post we hope to shed some light on how heat flows through a roast.

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On the cooling of whiskey

Whiskey Science!

While some whisky aficionados may prefer to drink their high end single malt whiskys neat, here at the Doing Science to Stuff headquarters, we tend to prefer our whisky on the rocks. This unfortunately dilutes the whisky considerably. As we have previously mentioned, the shape of ice can influence both the amount of dilution, and the amount of cooling when using ice. But what about cooling methods that don’t involve the melting of ice?

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