Alton Brown exposed many people to baking bacon via Good Eats. There seems to be some differing instructions online about time and temperature – in addition to some non-specificity on bacon thickness. Does it matter? We’ll cook some bacon in the name of science for you (you’re welcome).
Pi-day, the perfect day for pie. While this post is pretty belated, we did celebrate on the appropriate day – for science, of course! This time, how does pie plate material impact the finished pie?
When consuming iced beverages, it casually seemed that ice would disappear at different rates depending on the beverage. What happens when we actually test this?
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?
Revisiting some questions generated last year during egg-dyeing season: Can you successfully bake eggs? Can consistent temperatures lead to more consistent egg colors? We wanted to know!
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.
Sometimes, science just doesn’t go as planned….
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?