As luck would have it, a friend recently replaced their microwave and lent us their old 1100W microwave for sciencing, before proper disposal. Until now, the focus of our ongoing series on understanding the power output of a new 1250W microwave has been based on estimating the output of an 1100W microwave. In this installment we can see how accurate those estimates were.
Continue reading
Tag Archives: temperature
The 1.676hp Microwave Saga: Part 3
In our ongoing series attempting to determine which power level on a new 1250W microwave is closest to 1100W, we now take a closer look at the oddities of power levels P1 and P2.
Continue reading
The 1.676hp Microwave Saga: Part 2
While attempting to determine which power level on a new 1250W microwave corresponds to 1100W, some of the data collected was a bit odd. So we needed to take a closer look to see what was going on. Here we examine power levels P9 and P10.
Continue reading
The 1.676hp Microwave Saga: Part 1
After over two decades of faithful service, our trusty 1100W microwave recently failed, giving us the opportunity to upgrade to a more modern 1250W microwave with an inverter. Unfortunately the extra power has caused some problems in estimating power levels and cook times, as most instructions are based on an 1100W model.
Continue reading
Save the marshmallows!
Where is the best place to put marshmallows in the car if you know it’s going to get hot and you don’t want marshmallow goo??
Baked Bacon!
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 pie plates
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?
Iced Beverage Challenge: Brandy vs H2O
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?
On the importance of searing steaks
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?
Egg-speriments take 2 !
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!