Weekly Roundup of Science and Cooking: 13-19 February 2012

Cappucino Heart

flickr user pixiepic's

And we’re back with the weekly feature of cool links. click!


  • This one is really exciting – the first issue of the International Journal of Gastronomy and Food Science came out a few days ago. The entire journal is available for free online and is accepting submissions for future issues on their website.
  • Andrew Zimmern of Bizarre Foods fame visited our very own Naveen Sinha at Harvard Labs. Check out 1:17 in this clip for an intimate look at Naveen staring down a microscope ^_^.


Gear and Hacks

Geeky Stuff

Did we miss any links?

About Kevin Liu

Kevin Liu is a hopeless food geek obsessed with bacon, kale, and cocktails (but not usually all at once). You can follow him at @kevinkliu. Kevin is an editor at Science Fare.

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3 Responses to Weekly Roundup of Science and Cooking: 13-19 February 2012

  1. Moe Rubenzahl February 21, 2012 at 10:54 am #

    The pressure cooker eggs item first appeared just after I got my new pressure cooker. It was still in the box. Handy.

    So I tried it. And guess what: It works. Will be trying again and then writing about it. It is cool. The eggs came out of the shells very easily and were done perfectly.

    What is it that release the eggs like that? I am guessing the pressure compresses the air cell inside and the contents shift toward it; then when the pressure releases, the contents, now solidified, shift back.

  2. Kevin Liu February 21, 2012 at 3:36 pm #


    I think your explanation basically sounds right. I think what’s going on is that the high pressure within the pressure cooker forces a tiny amount of air through the egg’s gas-permeable shell, creating a thin layer of gas between the albumen and the shell.

    This air pocket normally develops with aging as the moisture in the egg evaporates. I would venture that this technique *may* not work in Europe, as those eggs have not been pasteurized, so the eggs stay coated with a natural “bloom” – a mucous layer secreted by the hen that makes her eggs’ shells less gas- and moisture-permeable.

    Please let us know how your experiments go!

  3. Mirauncut March 1, 2012 at 6:09 pm #

    Hiya guys & gals! Thanks for the shout out. Great site btw! Glad to meet other with a passion for food & science!

    xx M.