DailyDirt: Better Food Through Science

from the urls-we-dig-up dept

The art and science of cooking has a bright future, especially given all the different cooking shows and TV networks dedicated to food. As more and more people discover and learn about the science behind cooking, it stands to reason that there will be a growing number of interesting ways to cook. Maybe cooking is the key to teaching the scientific method to kids...? By the way, StumbleUpon can also recommend some good Techdirt articles, too.


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    xenomancer (profile), Jun 10th, 2011 @ 4:41pm

    Pizza box ovens...

    Notice that not one of those "ovens" was designed to actually perform its nominal function: cooking. Maybe if they had paid some attention in 7th grade math and science classes they would know to use a parabolic design, which could actually achieve temperatures that are useful...

     

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      JEDIDIAH, Jun 11th, 2011 @ 7:22am

      Lords of Barbeque

      I think the point of this was it's simplicity. You don't have to be Raytheon. You can be MacGuyver.

      Give it enough time and you can cook a Turkey to more than sufficient temperature in a 200 Degree oven. In a 250 Degree oven it's even easier.

      A good piece of meat can withstand internal temperatures well over the new guidelines. If you need to eat it half raw in order for it to be palatable, you're probably wasting your time and money. Never mind the disease issues.

       

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    Josh in CharlotteNC (profile), Jun 10th, 2011 @ 9:10pm

    Nitpicking

    Can't really have a "dry ice slurry" - since dry ice (frozen CO2) sublimates directly from a solid to a gas. Putting it in water wouldn't really work, either, and it still does the same thing - at most you'd get some water-ice slush with CO2 bubbling out that's no colder than regular frozen water.

    Just nitpicking.

     

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      Michael Ho (profile), Jun 10th, 2011 @ 11:44pm

      Re: Nitpicking

      There are other solvents out there besides water! How about an ethanol+dry ice slurry...? I'd think a vodka+dry ice bath wouldn't be too hard to make -- but it'd be a bit more dangerous in terms of handling it without getting frostbite.

      http://en.wikipedia.org/wiki/Cooling_bath

       

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        Josh in CharlotteNC (profile), Jun 11th, 2011 @ 4:40am

        Re: Re: Nitpicking

        I imagine dipping hamburgers into acetone before deep frying them would be against various health regulations.

        Not that a deep friend hamburger itself isn't already asking for an immediate heart attack, so I guess it doesn't really matter in the long run.

         

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          JEDIDIAH, Jun 11th, 2011 @ 7:23am

          Di-Hydrogen Oxide! OMFG!

          Getting excited over Nitrogen of all things.

          How silly.

          Breathe in and out a few times and settle down.

           

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    Jeni (profile), Jun 11th, 2011 @ 5:32am

    Solar Smores

    It's truly amazing how food and science go together.

    For a while I found myself fascinated with the concept of solar cooking and aimed to try something so I tried "Solar Smores". It worked! But being in WI the days we can do this are numbered, unfortunately. Here's the "recipe" if anyone wants to try it - it's fun! I put it in my weekly newsletter and got a lot of positive feedback.

    Solar S'mores
    Four graham crackers
    16 mini marshmallows
    2 plain chocolate candy bars
    A 9 x 13-inch glass baking dish (or similar size)
    A clear glass lid to cover the baking dish

    Place four graham crackers side by side in the bottom of the glass baking dish. Place a chocolate bar on two of the graham crackers. Place eight mini-marshmallows on top of the other two graham crackers. Cover the pan with the clear glass lid, and place it outside where it will be in direct sunlight. Wait for the marshmallows and chocolate to melt. Put one chocolate and one marshmallow cracker together and enjoy! This activity works best when outdoor temperature is 85 degrees Fahrenheit or higher. Recipe makes two S'mores.

     

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