If you do high precision over-cooking — extremely high precision, compared with most cooks — feel free to savor and salivate on the details of this new study about a very new cooking tool. Its use in cooking would apply mainly (or exclusively) to those times when you are cooking dish to the point where the […]
“Feed Cooking Oil to Your Paper Shredders” is a topic opined upon in the wikiHow web site. The advice is presumably just as valuable to anyone who has but one paper shredder: Oiling an office shredder is an important part of your routine. While the frequency of oiling depends on the type of shredder and […]
Here’s David Hu talking about watching his mom make squishy food—an experience that, when he was a child, excited David in a way that led to his eventual unusual career. David uses math and physics—and experiments—to try to understand some of the seemingly simply, scientifically mystifying things that happen in nature every day. ABOUT THIS […]
If you’re thinking of supplementing or replacing your plant-based cooking oils with oils made from insects, maybe steer away from Blaptica dubia – the Dubia Cockroach. Stick to mealworms or house crickets instead. That’s the take-home message from a new paper in-press at the Journal of Insects as Food and Feed which details recent progress […]
Bigclivedotcom offers this video adventure in electrical/culinary engineering. The official description is “Turbo charging a 120V Presto hot dogger on 250V.” That led to a further experiment, this in comparative electrical/culinary engineering: (Thanks to Paul Mansfield for bringing this to our attention.)
Having failed to perish, they proceeded to publish. Serendipity and not-careful-enough cooking technique by Norwegian shellfish scientists (for their own Christmas gathering) led to a nasty illness for two-thirds of their group, which led to a biomedical investigation, which led to a published scientific study about it all, which led to a report in Forskening.no […]
A look back (a news report, on Oct 9,1996, via the Wayback Machine) at the Ig Nobel Prize for fastest way to ignite a barbecue. (An additional, until-now untold aspect of the story: The university’s administration was proud of this, then years later suddenly decided to be frightened of mentioning it, then eventually became again proud […]
Warfare breeds ingenuity of a sort: “Use of Kangri (A Traditional Firepot) as a Weapon,” Arsalaan F. Rashid, Rifat Fazili, and Akash D. Aggarwal, Journal of Forensic and Legal Medicine, 2014. (Thanks to investigator Ivan Oransky for bringing this to our attention.) The authors, at Sher-i-Kashmir Institute of Medical Sciences Medical College and Govt. Medical College, […]
Another breakthrough discovery about students, cooked chicken, and short time duration: “Analysis of the Effect That Holding Time Has on the Perceived Sensory Quality and Acceptability of Poached Chicken,” Gregory S. Jones, Anderson Bouton, Krystal L. Jones, Andrew C. Cauble, Lightsey Laffitte, Paul Dawson, Julia Sharp & Margaret D. Condrasky, Journal of Culinary Science & […]
As many a mainstream media outlet has noted, the Food and Agriculture Organization of the United Nations (FAO) has recently released a 200 page book which lays out the case for encouraging entomophagy – especially amongst somewhat resistant Westerners. ‘Edible insects : Future prospects for food and feed security’. Unfortunately for those inspired to investigate […]