Posts by The Hungry Physicist
Jan
2019
Steak – New York Strip
STEAK! I feel that Kosher Salt is a superior form of salt when cooking (not quite the best for baking though). Kosher salt is not actually Kosher – it’s used in the process of making meat Kosher because it absorbs moisture differently, and sticks to meat and other foods better. Therefore, this salt is less apt to dissolve into the sauce or grease leaving the meat under-salted.
Jan
2019
Hard-Boiled Eggs
Scavenger hunts, egg salad, practical jokes … what do they all have in common? Hard-boiled eggs! But, boiling an egg takes more than just water and heat, it takes finesse and science. Some Hungry Physicists may have experienced a green or gray ring forming around the yolks of their eggs. This discoloration results from overcooking the eggs; sulfur from the egg whites bonds with iron from the yolks to form[...]
Jan
2019
Overkill Veggie Dip
As many Hungry Physicists know, veggies on a tray only exist to get dip from somewhere, to your mouth. Really… look me in the eye and tell me that when you come across a dip-less veggie tray, you DON’T just pass it right up? I thought so. If you think I’m going overboard, this recipe will show you that when it comes to veggie dips, overkill is underrated. This recipe[...]
Aug
2017
A Nuclear Letdown
Time to Read: 2.5 minutes.
When we got to the physics of nuclear power in class, I thought we were in for a real treat. Little did I know, that nuclear power would result in my greatest disappointment in physics, to date.
Jul
2017
Burned Them Again!
Time to Read: 2 minutes.
Uniform heat distribution is the key. A pizza or baking stone is a thick piece of circular stone, usually supported by metallic handles. Its thickness and composition cause it to slowly build-up heat, resulting in a solid surface that is close to the same temperature at every point