Explore by Tags
Entries tagged with 'science'
Page 2 of 9
Video: How to Preheat Your Pan
You might have learned how to tell when your pan is hot enough in home-ec class: just observe a water droplet or two on the pan's surface and wait for it to bead up and roll across the hot pan. But did you know this trick has a name? It's called the Leidenfrost Effect. Ideally, you want a mercury-like ball of water to hover over the pan, which happens at 320°F or the Leidenfrost point. The water should evaporate more slowly than it would at lower temperatures but if many tiny bubbles form, that means the pan is too hot. This neato two-minute video from Rouxbe, the online cooking school, explains the very good life knowledge. Watch it, after...Photo of the Day: Periodic Table of Cupcakes
[Photograph: Foodie Friday] Katherine of Foodie Friday helped her "chemistry nerd" little sister make this awesome Periodic Table of Cupcakes. What goes into such a thing? "2 bags of powdered sugar, 1 bag of brown sugar, 1 bag of white sugar, 16 eggs, and and 17 sticks of butter." Nice. I'm sure the cupcakes taste good, but I wouldn't want to ruin the table by eating one. Related Photo of the Day: Ghost Cupcakes Photo of the Day: Pac-Man Wedding Cake Fractal Snowflake + Cupcakes = Serious Math Photo of the Day: Jack and Jill Cupcake...Dave Arnold's Immersion Circulator Turkey
[Photographs: Cooking Issues] Leave it to mad scientisty chef Dave Arnold to think, forget the oven, I'm going to prepare my Thanksgiving turkey in a double immersion circulator. Here's how it worked, as explained on the French Culinary Institute's blog Cooking Issues: He filled a stock pot with duck fat and butter, and jammed the cavity with herbs. He then used two circulators set at 65°C. A hose was attached to one of the circulator's spouts and pushed into the cavity of the bird so that hot fat was not only circulated on the outside of the bird, but also injected into the center. It was circulated for two hours, chilled in a blast freezer, and then packed it...The Food Lab: Turkey Brining Basics
We've all experienced dry turkey. The kind that's just bad enough, you wonder why the pilgrims didn't eat prime rib during that first fall. The solution? Brining. And here's why.Gummy Worm Chromosomes
[Original art: Kevin Van Aelt] Have you ever looked at gummy worms and thought, wow those sure resemble DNA coils? Well, artist Kevin Van Aelt did and made this chromosome chart out of the candy slugs. Check out his portfolio here. Related Photo of the Day: Jellybean Children How to Make Candy Corn Collection of Stuck Tic Tacs...The Food Lab: Animal Fat Mayonnaise
If you can make mayonnaise out of egg yolks and oil, why not make mayonnaise out of egg yolks and rendered animal fat? Introducing meatonnaises: mayos made with beef, bacon, duck, and lamb fats.Why Fresh Eggs Are Harder to Peel
[Photograph: Robyn Lee] As fresh-from-the-hen eggs become more available at farmers' markets and as more people jump on the backyard chicken coop bandwagon, peeling hard-boiled egg shells may become trickier. According to Wired Science, fresher eggs are scientifically harder to peel. You may think you're a pro-peeler, only to end up with a crater-filled blob. As Harold McGee points out in On Food and Cooking: The best guarantee of easy peeling is to use old eggs! Difficult peeling is characteristic of fresh eggs with a relatively low albumen pH, which somehow causes the albumen to adhere to the inner shell membrane more strongly than it coheres to itself. But don't worry—this doesn't mean you have to cook questionably spoiled...The Food Lab: Perfect Boiled Eggs
Just about every cookbook has a different technique for boiling eggs. Should you deal with vinegar? Cover the pot? Use old or new eggs? Finally, an investigative look at how to boil the perfect eggs.Video: Alton Brown Makes Oatmeal in a Coffee Pot
Alton Brown, in his typical MacGyver-of-the-food-world ways, hatches this idea for emergency oatmeal. All you need: a coffee pot, two pouches of instant oatmeal, a mini honey and jam packet, an herbal tea bag, a wee bit of salt, and water (how much depends on your gloopy consistency preference). The man becomes a savior to oatmeal eaters in motels everywhere. The video, after the jump....Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
Continue reading »
BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
Recently in Talk
Recently in SE Blogs
Most Emailed
The Secret Ingredient (Parsley): As-Good-As-Cole-Slaw Cabbage and Parsley Salad
Serious Reads: An Extravagant Hunger, by Anne Zimmerman
Sunday Supper: Chicken with Apples, Thyme and Shallots
Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved
This Week's Tasty 10: The Most Popular Posts from the SE Oven
This Week at Serious Eats World Headquarters
