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.
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?
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 a friend who raises ducks means that we have ample opportunities to test duck eggs in recipes. How does using yolkier eggs alter baked goods like cake and cookies?
In celebration of Darwin’s birthday we are introducing a yeast strain into a new environment and testing the results against the standard yeast champion to see what happens (other than bread). Continue reading
In this mini-taste-test: which apple-liquor makes the best Jack Rose!
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.
We saw how slow cooking beef affected the mass loss and temperature over time, but how does this relate to qualitative noms?
Doing Science To Stuff 