Just a quick post to wish people a Happy New Year and to report on a mini measurement!
Great bags of corned meat, but how much did I pay for the individual components within that bag?
Pączki: a pre-lenten cultural component of much of the midwest. Today, we are testing a common claim about an ingredient that makes its way into some of the more traditional recipes.
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?
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.
We previously examined bacon shrinkage caused by different stove-top techniques. However, it was uncertain how much of that length loss was simply due to differential doneness. Here, we wanted to try again with more control for “doneness”, as well as examine the impacts on different bacon thicknesses.
Bacon shrinks as it cooks, and one technique promised to produce perfect bacon with less shrinkage. That sounded like an excellent thing to test, the with added opportunity to eat bacon.
Having contributed the a successful Kickstarter campaign that claimed to “harness the power of phase change to keep your beverages cold” last year, we were excited to put the product to the test. In this post we compare both versions of this new product to two other cooling mechanisms we have on hand.
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).
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.
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?