Fat-washing: it might sound like a process for getting rid of bacon grease on your shirt, but it's actually a clever cocktail technique that adds savory flavor to spirits. We take a look at the science of what's actually going on with this tasty trick.
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If you want your cocktail to stay icy-cold, a chilled glass can help. But what's the fastest way to get those glasses down to temp?
Now, before you freak out, hear me out. I did a double take too when I first heard about using olive oil in a cocktail. For one thing, oil and water don't actually mix, right? No, they don't, but that's where the fun comes in.
Every time I've come across premade frozen-cocktails-in-a-bag at the grocery store, I can't help but wonder if there might be something worth drinking inside. I was curious about how these cocktail-pouches came to be, and whether they might provide some hints for making better creamy-textured frozen drinks at home.
Making cocktail syrups from scratch is a pain in the butt, isn't it? Here's the good news: there's a better way.
What's the story behind these slurpable cocktails? What's the strongest jello shot you can make? We revisit the jello shot and dig a little deeper.
Cocktail Science: MIT Researchers and José Andrés Make Edible Drink Garnishes That Swim Like Insects
Researchers at MIT have teamed up with chefs and food scientists to create edible cocktail accessories that smash together cutting-edge science with haute cuisine.
You've probably heard before that hot water freezes faster than cold water—that's the Mpemba effect. It's the kind of thing that has the ring of an old wives' tale, but it's true. Last week researchers at the School of Electrical and Electronic Engineering at Nanyang Technological University in Singapore proposed what might be the most plausible explanation yet for why the Mpemba effect occurs.
Today, we'll explore some of the other complex flavors and aromas that spirits bring to a party, and think up a few techniques to serve up booze-free drinks with just as much complexity, sans inebriation.
Wouldn't it be great if you could sip a mocktail that looks and tastes just like the real thing? Today, we'll look at the science of how alcohol actually tastes, how to mimic it, and whether this is a good idea.
What could be simpler than simple syrup? Grab some sugar, add water, put it on the stove, and—stop. You've already gone to more trouble than you need to. Here's why.
You find an amazing cocktail at a bar, get the recipe, and try it out at home. But, no matter what you do, your home version tastes flat, boring, or just plain off. Your mixing skills might be to blame, but what if the real problem lies in a cruddy water source? Here's how to find out.
The world's first lab-grown burger, which has been in development for five years as a potential sustainable alternative to meat production, was unveiled and tasted today at a live event in London.
The possible discovery of the Higgs Boson, which could mark the end to one of the longest searches in the history of science, is call for celebration. Right? Even if it's an impostor subatomic particle that they found, time to break out the party hats. But, first. What are we even celebrating? What is the Higgs Boson?
Today NPR's food blog The Salt investigates what goes into a school lunch burger from Fairfax County, Virginia, and explains what the ingredients are (mostly vitamins and minerals, with some extra flavors).
The potential lab-grown burger that was in the news last November is back in the news after Dr. Mark Post—head of physiology at Maastricht University in the Netherlands and head of the team making the lab-grown meat—announced this past Sunday at the annual meeting of the American Association for the Advancement of Science in Vancouver that he expects to have a complete lab-grown burger this October. The price tag: about €250,000 ($331,375).
The first lab-grown hamburger is coming as soon as next August or September for about €250,000 ($337,825), reports Reuters. "The first one will be a proof of concept, just to show it's possible," says Mark Post, vascular biologist at the University of Maastricht in the Netherlands. The lab-grown burger will be made of thousands of muscle-like strips—each measuring about 2.5 by 1 centimeter with a nearly see-through thickness—stacked with strips of lab-grown fat. Post grows the muscle strips from the stem cells of leftover animal material from slaughterhouses, giving them nutrients and exercising them by stretching them "between Velcro tabs in the Petri dish to provide resistance and help them build up strength."
We're taught from an early age that heavy things, which are usually big things, sink to the bottom. Yet whenever you open a can of mixed nuts, the Brazil nuts always seem to be sitting on top, as if to say, "hello there—you didn't think the biggest nuts in the can would be sitting on top of smaller nuts waiting to greet you, challenging your concept of physics and the natural world, wouldn't you?" (Or is that voice just in my head?) Science has the answer.
In this week's New Yorker there's a piece called "Test-Tube Burgers" on the controversial work being done to engineer meat in a lab. The stem-cell biologists, tissue engineers, animal rights activists, and environmentalists involved all share one goal: to grow muscle without the use of animals, and produce it in quantities that are large enough to sell in grocery stores. Would eating it give you the heebie-jeebies? Or does thinking about the factory farm slaughterhouses freak you out more?
File this under mesmerizing. Nathan Myhrvold and his Modernist Cuisine team, who published a 2,400-page, six-volume cookbook earlier this year, filmed Jell-O bouncing at 6,200 frames per second. If Jell-O had a backyard trampoline and jumped in super slo-mo, this is probably about what it'd look like.