While it may not be possible to make omelettes without breaking eggs, it turns out that you actually can get pretty close.
In what follows, we demonstrate some methods of making omelettes inside of eggshells. Perhaps a culinary equivalent of the ship in a bottle. Continue reading
Woo-hoo! We just got Cooking for Geeks
in the mail. You can view it as a cookbook that takes time to delve into the science of the recipes or a food science book with demonstrative recipes. Or maybe an introduction to everything that food geeks know about, but everyone else wishes they did. It also has a series of interviews with geeks, chefs and scientists– including us, but I’m not sure which of those categories we fit into. Regardless, we enjoyed talking with Jeff about the book and are happy to see it out in print!
The cover design with splatter marks and stains means less worry when it gets spilled on in the process of cooking (not that I’ve ever worried about that with any of my other cookbooks).
Most pages have ample room for margin notes, which is something I’m fond of for recipe alterations. It flops open on the counter well, too.
We got a nice shoutout from Jeff on NPR’s Science Friday
last week for the laser cut pie crust from our Apple pie
, which is featured in the book along with our electrocuted hot dogs
. Thanks, Jeff, and congrats on getting the book out there!
Our neighbors stopped by with buckets (yes, buckets) of excess plums. Not that you’ll necessarily be so lucky, but if you should happen to find a nice supply of plums, here’s something awesome you can make with them: Indian style plum chutney. Perfect for topping your samosas or naan, and at least as easy as marmalade.
There. Fixed that for you.
HP Sauce is a popular condiment in the UK and Canada, though now made by Heinz (yes, that Heinz) in the Netherlands.
It says you can use it on pretty much anything– not sure that my printer will taste that much better with sauce on it, though.
The basic picture of the atom that many of us grew up with– that of little electrons orbiting the nucleus like so many planets orbiting the sun –turns out to be a little misleading. Reality is somewhat more complicated: a matter of wave functions, spherical harmonics, and ultimately probability clouds.
The chart above shows the appearance of a single hydrogen atom in a few of its lowest excited states.
In each of those states, the electron is found in a different orbital, some of which have unfamiliar shapes. But even the term “shape” is a little funny for something that you can’t hold in your hand. These are actually probability density plots, which show the likelihood of observing the electron in any one position at a given time– and more correctly, 2D projections of 3D probability densities.
So even the humble hydrogen atom can be a bit complex. Fortunately, we have advanced technology that can help us cut though the quantum mechanical haze: Cookies!
These are atomic spritz cookies, made by taking a fairly common cookie press and outfitting it with custom plates.
It’s not quite a trivial process, but the end result is pretty neat: you get to eat the atomic orbitals. Continue reading
Based on this project
, with a tip of the hat to Not Martha
Pew Pew Pew!!! Nom Nom Nom!!!
Asteroids. And cookies. Their fusion was only a matter of time.
Gyoza, or Japanese potstickers, are not normally served with chocolate fudge sauce, but ice cream gyoza are!
Here’s how to make your own cookie dough and ice cream dessert gyoza.
Sichuan peppercorns, oh yeah! Raven of Made with Molecules after eating them wrote, “There’s a war in my mouth.” They create a riot of numbing and tingling sensations, particularly if you can get relatively fresh ones (i.e. not stale from sitting around in a Whole Foods bulk bin). Raven links to an abstract about the particular anesthetic-sensitive potassium channels inhibited by hydroxy-alpha-sanshool, one of the components of sichuan peppercorns that make them so exciting.
Science aside, we recently found some in a local asian grocery store, and were particularly struck by the packaging. American packaging often has annoying disclaimers about how contents are packed by weight and may have settled. These peppercorns were not only weighed, but the precision of the scale is indicated! If only all packaging was so straightforward. I was going to complain that the package doesn’t say what kind of peppercorns were inside (sichuan peppercorns are not related to other peppercorns) but then realized that the Chinese characters are specific to these “flower peppers” even if the English words are more general. In any case, the reddish husks are recognizable through the bag.