Does accidental science still count as an experiment? I’m going to rule yes, and go ahead and share the results of my totally unintentional study of how dough temperature affects cookie baking. In other words, I got distracted halfway through making cookies, stuck the dough in the fridge, ate a good amount of it straight
I went on a pork broth spree last weekend, making a couple different batches to compare starting with roasted and non-roasted bones. I expected the flavor and color differences, but the texture threw me: the broth from non-roasted bones set up into a loose jello, while the broth from roasted bones stayed a thin liquid.
This is the second post in a series exploring the depths of egg yolks. For the basics of yolk science and some over-the-top deviled eggs, go here. Picture this: it’s just after 8 on a Friday night (approaching 8:30 if we’re being honest, which I’m not), and the party I’m officially late for has begun