Our recent look at preparation times for Dalgona coffee produced data that lent itself to 2ᵏ analysis. However, a closer look at the collected data indicated that with a single extra trial we could compare the variation explained by instant coffee type and beater type.
Our recent investigation into the preparation time of Dalgona whipped coffee left us with a pile of timing data. Some of that data happened to be compatible with 2ᵏ factorial experimental design. So, why not complete the analysis and see what we find?
Dalgona coffee: fluffy, caffeinated, photogenic, and… exhausting? With claims it can take an obscene amount of whisking to make, we wondered what factors influenced the amount of time needed to make this novel beverage.
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?
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Low and slow vs a pressure cooker – which will win a taste test? which will use fewer electrons in the effort to turn pork ribs into tasty noms?
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).
We’ve previous subjected beef to 8 (sometimes tortuous) hours in a slow cooker; but what happens after 8 hours via a temperature controlled, sous-vide method?
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).
Initial observation:
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?
Doing Science To Stuff 