All posts tagged: Mushy

Mushy bourbon sludge recycled into battery electrodes

Mushy bourbon sludge recycled into battery electrodes

Get the Popular Science daily newsletterđź’ˇ Breakthroughs, discoveries, and DIY tips sent six days a week. It’s generally not a great idea to mix bourbon with high-voltage electricity. That said, chemists at the University of Kentucky discovered a potentially powerful use for one of whiskey’s most annoying—and plentiful—byproducts. According to the team , the liquor’s waste grains can be recycled into supercapacitors that rival commercially available options. Behind every bottle of bourbon are vats of waste materials. Most of that unwanted trash is stillage—a goopy, mushy mixture of grains and corn. And in Kentucky—where 95 percent of the world’s bourbon is produced— there is a lot of stillage. “From the final volume of bourbon produced, you get 6 to 10 times that amount of stillage as waste,” University of Kentucky chemist Josiel Barrios Cossio explained in a statement. “So it’s a big deal.”  Although stillage is often sold to farmers for livestock feed and soil enrichment, it’s a tricky material to handle. Transporting it is difficult given how watery it is, but it’s also exorbitantly …

How To Prevent Mushy Rhubarb: The ‘Cold-Soak’ Chef’s Trick For Better Texture

How To Prevent Mushy Rhubarb: The ‘Cold-Soak’ Chef’s Trick For Better Texture

Bakers, home cooks, and fans of tarted-up porridge, rejoice: rhubarb season is finally upon us. There’s a reason celebrity chefs like Nigella Lawson, Mary Berry, Jamie Oliver, and Gordon Ramsay are such fans of the tart, vibrant vegetable. As new Great British Bake-Off host Nigella explained, “there is nothing quite like a crumble made with the early, tender stuff”; her predecessor, Mary, simply dubbed it “delicious”. But that doesn’t mean it’s failsafe. All too often, I’ve begun stewing the purple stems with glossy purple perfection in mind, only to end up with flavourless browinsh-yellow mush. So, I tried a trick both Gordon and Jamie swear by to prevent the sog – and I’m never going back. Roasting rhubarb prevents it from going mushy Normally, I cook rhubarb on the hob (ideally with some butter, ginger, cornflour, and citrus juice). But this can be a delicate process: as Nigella notes, much longer than five minutes in the pan risks a watery mess. Jamie and Gordon have an answer, though. Both roast theirs in the oven – …