Recently we acquired a set of spherical ice molds at the primary testing facility. While the idea of spherical ice is exciting all by itself, the packaging for the molds makes several bold claims about the properties of spheres. Having all of the equipment on hand to test those claims, we decided to do science to them.
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.
There are a number of reasons you might want to use non-chicken eggs in cooking (allergies, taste preferences, availability), so in our first installment on examining the use of non-chicken eggs, we will quantify some of the differences between chicken, duck, and goose eggs.
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.
When making a martini, shaking with ice is a common technique to mix the ingredients. This has two easily measurable effects. The first is that the martini is cooled by the melting of ice. The second is that this melting dilutes the martini. The melting of ice seems to occur even if the gin and the ice are the same temperature initially.
Breasts come in a wide variety of sizes, and due to their shape, are difficult to accurately measure to determine their actual sizes. In this study we will use Archimedes’ Principle, which uses the displacement of water, to measure the sizes of both natural breasts and augmented breasts.
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?