2025 Ig Physics Nobel Prize goes to perfect pasta sauce

Comments

• FUCKING_CUNO@lemmy.dbzer0.com ⁨10⁩ ⁨months⁩ ago

  The person who wrote the title for this clearly doesn’t get the joke. “Ig Nobel” is the entire point! “Ig Physics Nobel Prize” makes no sense!

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  • squaresinger@lemmy.world ⁨10⁩ ⁨months⁩ ago

    OP is using Physics as an euphemism, and then uses it as a fornicative for expletive infixiation.

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• PM_ME_VINTAGE_30S@lemmy.sdf.org ⁨10⁩ ⁨months⁩ ago

  I think it would be so cool to have a cookbook cowritten by physicists/chemists and professional cooks.

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  • fossilesque@mander.xyz ⁨10⁩ ⁨months⁩ ago

    Something different, maybe in the same vein. It is the only cookbook I need: archive.org/details/flavorthesaurusc0000segn

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    • Tuuktuuk@mastodontti.fi ⁨10⁩ ⁨months⁩ ago

      @fossilesque @PM_ME_VINTAGE_30S

      I love the page 10 on this file!

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  • AnarchistArtificer@slrpnk.net ⁨10⁩ ⁨months⁩ ago

    You might enjoy the work of Kenji López-Alt, from Serious Eats. He’s not a scientist, but the manner in which he investigates and iterates when solving cooking problems is super scientific. I fucking loved his investigation into Yorkshire puddings , because it validated some of my own findings when investigating the best methods. For example, my tests led me to use a hydration level of 250% (so for every 100g of flour, use 250g of liquids (a combination of eggs and water/milk). López-Alt found that 266% worked best, and I was pretty chuffed at someone I respect so much arriving at such a similar answer to my own.

    He also wrote a book, titled The Food Lab: Better Home Cooking Through Science . It’s one of the few books that I’ve actually bought. Lots of the good stuff can be found on the Serious Eats website though.

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  • Pudutr0n@feddit.cl ⁨10⁩ ⁨months⁩ ago

    have you heard of this? I’d link it, but idk how friendly this community is with the sebben seas. Yarr…

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    • PM_ME_VINTAGE_30S@lemmy.sdf.org ⁨10⁩ ⁨months⁩ ago

      I’ll find it. 😈😈😈🏴‍☠️🏴‍☠️🏴‍☠️🏴🏴🏴

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  • Schlemmy@lemmy.ml ⁨10⁩ ⁨months⁩ ago

    You’re searching for molecular gastronomy.

    kitchenwarrior.co.uk/culinary-chemistry-understan…

    I have this awesome Dutch book by Cook & Chemist that lays down basic kitchen principes in a molecular way. Changed my cooking a fair bit.

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  • TheBat@lemmy.world ⁨10⁩ ⁨months⁩ ago

    Image

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  • HejMedDig@feddit.dk ⁨10⁩ ⁨months⁩ ago

    nathanmyhrvold.com/books

    If you have money to spend

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    • PM_ME_VINTAGE_30S@lemmy.sdf.org ⁨10⁩ ⁨months⁩ ago

      Exactly what I’m looking for but I will proudly be stealing this one for his connections to Epstein and Bill Gates 🏴‍☠️🏴‍☠️🏴‍☠️🏴🏴🏴

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• dohpaz42@lemmy.world ⁨10⁩ ⁨months⁩ ago

  The Nobel Piece Prize should go to a slice of cake.

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• Swedneck@discuss.tchncs.de ⁨10⁩ ⁨months⁩ ago

  mmmm, nuclear pasta

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• individual@toast.ooo ⁨10⁩ ⁨months⁩ ago

  😠

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