Dave Arnold set up his own experiments to mix the perfect Manhattan, explaining, “A dose of science will do you good. Think like a scientist and you will make better drinks.” In his first experiment, he used different sized ice to make his drinks. His conclusion: different ice, different stir, same Manhattan. James Scott, a mycologist … Continue reading
The historic drought in California and other U.S. states challenges us to rethink the way food production and consumption shapes our available water supply. To that end, one adventurous brewing club, The Oregon Brew Crew, collaborated with Oregon’s water utility, Clean Water Services, to brew beer from waste water. This comes as part of the … Continue reading
You may think a buttery nipple is just a fun shot to buy a friend on his or her birthday, but it’s more complex than that. It’s got layers… specifically two. For those not familiar with the bar classic, the buttery nipple is composed of a layer of Irish cream sitting on top of butterscotch … Continue reading
The Science of Pie – June 1, 2014 Best Scientific Pie Christina Cheung, Tori Schmitt, and Elliot Cheung (Team Pretty Intense Pie Enthusiasts) Adding alcohol to a pie crust is a fairly mainstream way of obtaining a nice flaky shelter for a delicious filling within. Vodka is the go-to spirit for crusts, but other beverages … Continue reading
On foraging for local ingredients in your college dormitory… Our Judge’s Favorite winner of the 2013 Science of Pie event showed how beer and vodka affect pie crust color and texture. But they weren’t the only students who experimented with alcohol in their pies. Two other teams—Team Super Rum and the Beam Team—also used alcohol … Continue reading
scienceandfooducla 