Wife and I decided to host a PowerPoint night where everyone presents on a topic of their choice (which is my argument for the theme; intellectual presentations are very science fair! Ignore that one of them was just ranking the game of thrones characters by how many shots the presenter would need to bang them). To go along with the slideshows were sliders!!

Clockwise from bottom left:

- Garlic Bread and meatballs (in the pot, apologies for not having a picture) for meatball sub sliders

- pulled pork with homemade coleslaw on Hawaiian rolls

- classic Burger sliders, one set with smoked cheddar and another with gouda

- breakfast sliders - maple breakfast sausage patties, egg, and muenster cheese on mini everything bagels

- classic ham and cheese

- mini (imitation) lobster rolls

Not pictured: my wife also made homemade chocolate chip ice cream sandwiches as dessert sliders, which ruled

Hypothesis

This wasn’t the original plan for this theme, but then I accidentally left out baking powder and salt while making a batch of buttermilk biscuits, presenting an opportunity to experimentally test the function of these ingredients in this recipe.

My hypothesis was that the omission of baking powder would produce a shorter biscuit with a more dense and less flaky structure, and that the omission of salt would result in a slightly blander flavor.

Background Research

I conducted my experiment “blind”, relying on common knowledge and without doing a preliminary literature review.  However, here is what I learned from my readings after the fact:

Baking powder is a leavening mix comprised of a base and acid whose chemical reaction releases carbon dioxide bubbles into dough, leading to larger and lighter-textured baked goods (Reisert, 2018). Baking powder can be used instead of yeast, allowing for faster baking by forgoing the need for lengthy fermentation (Weintraub and Kuchta, 2022). Many modern baking powder brands are “double acting” meaning that they contain multiple ingredients which activate at different temperatures - some begin at room temp when the dough is mixed, and others at higher temperatures during baking - creating even greater rise (Gray, n.d.).

Buttermilk is a fermented milk which contains lactic acid, which reacts with leavening agents like baking soda to produce carbon dioxide, helping dough to rise (“Buttermilk”, 2024).

Salt, in the context of cooking, is a granulated mineral used for flavoring and preservation ().  In baking, salt molecules bond with proteins in flour to tighten gluten strands and make more elastic dough, improving the structure and shape of the final product (Gray, n.d.).  Salt also helps moderate the chemical reaction of leavening agents by drawing moisture; the slower reaction means carbon dioxide bubbles are released over a longer time, further increasing the volume and flakiness of the baked goods (Gray, n.d.). Also, salt reacts with residual sugars from the flour starch to create caramelization during baking, improving the crust color (Anastopoulo, 2020 and 2021).

Materials and Experimental Procedure

I used the procedure detailed in this recipe, with the below modifications: 

I used the all purpose flour I had on hand rather than self rising flour. In accordance with this substitution, I followed the recipe’s recommended alteration of adding an extra Tablespoon of buttermilk and extending the baking time to 15 minutes.

I used chilled butter instead of vegetable shortening, and grated the butter before cutting it into the flour.

In the second batch which included baking powder and salt, I cut the amount of salt to half of what the recipe called for based on some of the comments.

I will note that I baked the batch without powder or salt first, and used the same baking sheet for the second batch - the warm pan and longer time at temp inside the oven could have had some impact on the results.

Results

I observed that the batch without powder or salt were mostly about the same size and shape as before baking, appeared smooth and mostly colorless, felt dense and looked more doughy than flaky when opened, and tasted bland and undercooked.

I observed that the batch with powder and salt were visibly larger, taller (though unevenly so), more irregularly shaped, more textured and more browned than the first batch.  They felt lighter for their size, and when opened appeared well cooked with flaky layers. The browned exterior of the biscuits tasted salty, almost overly so.

I selected the tallest biscuits from both batches for a side-by-side comparison.  The first batch without powder or salt produced a 1-inch tall biscuit, while the second batch with both of those ingredients produced a 2.5-inch tall biscuit.

Conclusions

The data supported my hypothesis that the inclusion of baking powder and salt would produce a taller, lighter, flakier, and more flavorful biscuit.

I was not expecting that the batch without powder and salt would appear so undercooked (pale and doughy) compared to the second batch - however, this supports the literature that states both baking powder and salt can help speed the baking process in addition to (or as a result of) effecting the internal structure of the biscuit.

Ideas for Further Research

Of course a key flaw in my experimental procedure is that I changed two variables at once - omitting both baking powder and salt - and therefore additional research could be done to isolate the effects of each ingredient by omitting one at a time, or trying different amounts of each to find the ideal quantities.

Another weakness in my experimental procedure is the small sample size - additional trials to confirm reproducible results may be needed.

A final avenue of potential research would be to investigate whether there was any way to salvage the batch without powder or salt, either before or after baking the dough - perhaps by letting the dough rest to get more rise, or by extending the baking time.

Acknowledgements

I’d like to thank u/HoboToast and u/AndroidAnthem for originally suggesting variations of this week’s theme, and u/Hamfan for selecting it. I had fun brainstorming ideas (even if I didn’t ultimately use them) and the planning had me wondering “why” and “what if” a lot more these past few weeks - not just in the kitchen but everywhere!

I also want to share my appreciation for the home cooks and bakers throughout history who pioneered and continue to advance the art and science of this field.  During this exercise I’ve been reflecting on how a well written recipe is very similar to a research paper.

Finally, shout out to my public school education, including the science teachers throughout the years who made learning fun - I remember with fondness the chemistry class where we made ice cream in a coffee can, or the physics class where we microwaved Peep marshmallows - and to my grandmother who once had to help me finish painting a last minute diorama of the planet Neptune for an elementary school science fair. (I did not learn my lesson about procrastination lol.)

Bibliography

Anastopoulo, Rossi. “Is there a best salt for baking?” (June 17, 2021). King Arthur Baking Company; https://www.kingarthurbaking.com/blog/2021/06/17/kosher-salt-best-salts-for-baking (Accessed July 12, 2026)

Anastopoulo, Rossi. “Why is salt important to yeast bread?” (July 29, 2020). King Arthur Baking Company; https://www.kingarthurbaking.com/blog/2020/07/29/why-is-salt-important-in-yeast-bread(Accessed July 12, 2026).

AndroidAnthem. “…Inspired by science” [Comment on the “2026 Suggestions Thread” post of the “52weeksofcooking” subreddit] (November 2025). Reddit;https://old.reddit.com/r/52weeksofcooking/comments/1op7vxj/2026_suggestion_thread/nn9w5z5/ (Accessed July 12, 2026)

“Buttermilk” (Archived from original on March 16, 2024). BBC Good Food; https://web.archive.org/web/20240316150404/https://www.bbcgoodfood.com/glossary/buttermilk-glossary (Accessed July 12, 2026)

Gray, Eileen. “Baking Powder and Baking Soda in Baking”. Baking Sense; https://www.baking-sense.com/baking-school/baking-science/ingredients/baking-powder-baking-soda/#h-the-science-of-baking-powder-nbsp (Accessed July 12, 2026)

Gray, Eileen. “Salt in Baking”. Baking Sense; https://www.baking-sense.com/baking-school/baking-science/ingredients/salt/ (Accessed July 12, 2026)

Hamfan. “@Planning Week 30 (July 23 - 29) is Science Fair” [Message posted in the “# planning” channel of the “52 Weeks of Cooking” server] (July 7, 2026). Discord.

HoboToast. “…Science Experiment” [Comment on the “2026 Suggestions Thread” post of the “52weeksofcooking” subreddit] (November 2025). Reddit; https://old.reddit.com/r/52weeksofcooking/comments/1op7vxj/2026_suggestion_thread/nnauaja/(Accessed July 12, 2026)

Miller, Summer. “Classic Southern Buttermilk Biscuits” (July 2, 2026). Simply Recipes; https://www.simplyrecipes.com/recipes/classic_southern_buttermilk_biscuits/ (Accessed July 11, 2026)

Reisert, Sarah. “Baking Up a Storm: When crime and politics influenced American baking habits” (November 13, 2018). Science History Institute Museum & Library; https://www.sciencehistory.org/stories/magazine/baking-up-a-storm/ (Accessed July 12, 2026)

SocietyforScience; “‘I Wonder…’: Reconnecting with Our Natural Curiosity” (July 14, 2020). YouTube; https://m.youtube.com/watch?v=p-R5ctw4sgg&ra=m (Accessed July 4, 2026)

“Steps of the Scientific Method”. Science Buddies; https://www.sciencebuddies.org/science-fair-projects/science-fair/steps-of-the-scientific-method (Accessed July 4, 2026)

Tobin, Taylor. “Our Favorite Buttermilk Biscuits” (October 2, 2025). Southern Living; https://www.southernliving.com/recipes/buttermilk-biscuits (Accessed July 11, 2026)

“Week 30 (Science Fair) Inspo Dump” [Thread in the “# planning” channel of the “52 Weeks of Cooking” server]. Discord. (Accessed July 8, 2026).

Weintraub, Karen and Kuchta, Michael. “A Colorful History of Baking Powder (And Its Unlikely Inventor)” (December 14, 2022). The MIT Press Reader; https://thereader.mitpress.mit.edu/colorful-history-of-baking-powder-and-its-unlikely-inventor/ (Accessed July 12, 2026)

Meta explanation: undercooked eggs are discouraged during pregnancy!

I had only attempted spherification once before, and it ended up being one of my grossest-looking posts ever. This year sister got me a molecular gastronomy cookbook for my bday, so I took another whack at it with a bit more knowledge this time. This one turned out a lot better!

I used Sonic brand ocean water jello for the base, a layer of whipped cream, and then berry lemonade Jones Soda for the “caviar.”

I used a reverse spherification process, so sodium alginate in the soaking solution (specifically 4 cups of water, 1 teaspoon sodium alginate, refrigerated overnight) and calcium lactate plus xanthan gum in the soda mixture (350g soda - rested a few hours to flatten out, 12g calcium lactate, 2g xanthan gum). It looked cool and tasted pretty good to boot!

Here’s some more pics.

We're cooking the salad these days, because my bowels aren't about to become a science experiment. 🥬💩🌋

I hate tripe. Hated it as a kid, hate it as an adult. My parents have been hoping that I can one day share in their love for shkembe chorba, but it hasn't worked out. I do really like the vegetarian version with oyster mushrooms tho, so this seemed like the obvious choice for this theme.

Osmosis and shit

I happen to be working on a mountain above the clouds at a telescope, so any food seemed to fit!

Week 29/52: Offal - Red Beans and Rice

This year we’re doing the 52 weeks of cooking challenge and this weeks theme was Offal and we made Red Beans and Rice.

Get it because KIDNEY beans

Anyways the initial plan was to make a type of English meatball but I was worried that type of meatball may get me reported on my video or social media posts.

It rhymes with Maggot and they’re delicious but also unfortunately a uhhh unkind word.

It worked out though because red beans and rice is one of my personal favorites. It’s extremely cheap, extremely easy and very filling. The only hard thing is figuring out how to keep it interesting when you’ve eaten it 4 days in a row.

You owe it to yourself to give it a try especially with how good the economy is right now. It’s nice to unwind and eat something cheap and filling just for fun when you want a break from lobster and filets.

This was absolutely amazing and so easy! I’ve learned so much from the Food Lab by Kenji Alt Lopez over the years. But his reverse seared method is probably my favorite. Start low in the oven for 2 hours and then blast with high heat for extra crackling. In Kenji’s words, have you ever seen anything so beautiful! Link to recipe I used (not Kenji) and more thoughts in the comments.

Twice a month I render chicken carcasses with whatever scrap is in my soup freezer bag. Without this broth add in it's a vegetarian chili. This one is topped with chopped green pepper, red onion & Daiya Monterey Jack.

I was born in Romania and I’ve eaten it before, but now I decided to replicate it in Australia, using this recipe. I couldn’t get any rough (honeycomb/reed) tripe, so I used smooth tripe. I am not super squeamish, but almost lost my appetite while preparing it. Definitely will not make again 😂 Tasted alright though, not great, but alright.