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11 Unexpected Reasons to Cook with Booze

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You may be thinking the only reason one needs to cook with alcohol is: Why not? It's tasty and, if you're working with more than the recipe calls for, can make the cooking process that much more enjoyable. But there's more than the mixing of two great things—booze and food—that makes drunken dishes that much better. The scientific properties of alcohol make the final product even greater than the sum of its parts.

1. To Take Advantage of the Volatility Effect

Alcohol molecules are volatile, so they evaporate easily, which facilitates carrying the scent particles in a dish to our noses. Adding some alcohol to things like a fruit salad will increase the fragrance factor, and, since smell is crucial to taste, the existing flavors will be heightened. Just a splash of vodka or other spirits will do the trick—you don't want the dish to smell like alcohol.

2. For Better Beer Batter...

The same protein-rich CO2 foam that creates a creamy head on the beer you drink also allows for a light, crispy crust when you add it to frying batter.

3. ...And Moister Insides

Additionally, the foam serves as an insulator to keep the food inside from overcooking while allowing you to fry up everything from fish to Oreos in high-heat oil.

4. To Keep Homemade Ice Cream Soft

Your homemade ice cream should be frozen, of course, but not frozen solid! Alcohol lowers the freezing point (this is also why you keep liquor in the freezer) so ice creams stay creamier and smoother and are less likely to form ice crystals. Aim for three tablespoons per liter. Vodka works when you don’t want to alter the flavor, but there are plenty of options that do double duty. Amaretto, Grand Marnier, and other flavored liquors not only keep your ice cream scoopable, they also add nuance.

5. As A Meat Tenderizer

Marinate your steak in alcohol. Not only does it impart a rich flavor, the acids and tannins in beer and wine help break down the proteins, making even cheap cuts super tender.

6. For A Flakier Pie Crust

Replacing water with vodka (or some other alcohol) when making a pie crust results in a lighter, flakier finish. Water encourages gluten production, which—although responsible for giving the crust the structural integrity it needs—also makes the finished product dense and heavy, and susceptible to becoming overworked. Alcohol inhibits gluten formation and keeps the crust from getting tough.

7. To Reduce Carcinogens in Grilled Meat

Recently, a report in the Journal of Agricultural and Food Chemistry found that marinating meat in dark beer cut the number of polycyclic aromatic hydrocarbons, or PAHs, which are linked to cancer, in half.

8. Flambé For A Caramelized Sear

There is a simmering debate surrounding this one. Some people claim that adding alcohol to a dish just to set it on fire is purely showmanship, a burst of flames to wow your diners. But there is evidence to suggest that the direct heat quickly sears the food and caramelizes any sugars in the sauce without overcooking anything.

9. For More Effective Deglazing

When you roast or pan fry a piece of meat, some of it gets stuck to the cooking surface. Those browned bits aren't just an unavoidable byproduct, though. They're full of flavors you want to keep in the dish. Deglazing makes a pan sauce out of some liquid and those crispy fat deposits and caramelized sugars. Using wine or spirits as your solvent not only adds a deeper flavor to the sauce, the alcohol also makes for more effective deglazing because ethanol creates chemical bonds with both water and fat molecules.

10. For Extracting Flavors Naturally

This is one step removed from actually cooking, but you can use alcohol to make expensive ingredients for far cheaper. The same chemical property that allows the savory fats in the item above to bond with the wine in deglazing will allow you to extract the flavorful oils from nuts, vanilla beans or citrus. Just mix the highest proof alcohol—vodka if you don't want to alter the flavor—and let the mixture sit for about a week. With slightly different ratios and a sugary syrup, you can make limoncello like this, too.

11. Because it Doesn't All Cook Off, No Matter What They Say

Even though alcohol has a lower boiling point than water, it doesn't all cook off on the stove or in the oven. Of course, if you take just one serving of a booze-laden dish you probably won't feel the effects. But go ahead, have another piece of rum cake—maybe it'll take the edge off your next family gathering.

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iStock // Ekaterina Minaeva
Man Buys Two Metric Tons of LEGO Bricks; Sorts Them Via Machine Learning
May 21, 2017
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iStock // Ekaterina Minaeva

Jacques Mattheij made a small, but awesome, mistake. He went on eBay one evening and bid on a bunch of bulk LEGO brick auctions, then went to sleep. Upon waking, he discovered that he was the high bidder on many, and was now the proud owner of two tons of LEGO bricks. (This is about 4400 pounds.) He wrote, "[L]esson 1: if you win almost all bids you are bidding too high."

Mattheij had noticed that bulk, unsorted bricks sell for something like €10/kilogram, whereas sets are roughly €40/kg and rare parts go for up to €100/kg. Much of the value of the bricks is in their sorting. If he could reduce the entropy of these bins of unsorted bricks, he could make a tidy profit. While many people do this work by hand, the problem is enormous—just the kind of challenge for a computer. Mattheij writes:

There are 38000+ shapes and there are 100+ possible shades of color (you can roughly tell how old someone is by asking them what lego colors they remember from their youth).

In the following months, Mattheij built a proof-of-concept sorting system using, of course, LEGO. He broke the problem down into a series of sub-problems (including "feeding LEGO reliably from a hopper is surprisingly hard," one of those facts of nature that will stymie even the best system design). After tinkering with the prototype at length, he expanded the system to a surprisingly complex system of conveyer belts (powered by a home treadmill), various pieces of cabinetry, and "copious quantities of crazy glue."

Here's a video showing the current system running at low speed:

The key part of the system was running the bricks past a camera paired with a computer running a neural net-based image classifier. That allows the computer (when sufficiently trained on brick images) to recognize bricks and thus categorize them by color, shape, or other parameters. Remember that as bricks pass by, they can be in any orientation, can be dirty, can even be stuck to other pieces. So having a flexible software system is key to recognizing—in a fraction of a second—what a given brick is, in order to sort it out. When a match is found, a jet of compressed air pops the piece off the conveyer belt and into a waiting bin.

After much experimentation, Mattheij rewrote the software (several times in fact) to accomplish a variety of basic tasks. At its core, the system takes images from a webcam and feeds them to a neural network to do the classification. Of course, the neural net needs to be "trained" by showing it lots of images, and telling it what those images represent. Mattheij's breakthrough was allowing the machine to effectively train itself, with guidance: Running pieces through allows the system to take its own photos, make a guess, and build on that guess. As long as Mattheij corrects the incorrect guesses, he ends up with a decent (and self-reinforcing) corpus of training data. As the machine continues running, it can rack up more training, allowing it to recognize a broad variety of pieces on the fly.

Here's another video, focusing on how the pieces move on conveyer belts (running at slow speed so puny humans can follow). You can also see the air jets in action:

In an email interview, Mattheij told Mental Floss that the system currently sorts LEGO bricks into more than 50 categories. It can also be run in a color-sorting mode to bin the parts across 12 color groups. (Thus at present you'd likely do a two-pass sort on the bricks: once for shape, then a separate pass for color.) He continues to refine the system, with a focus on making its recognition abilities faster. At some point down the line, he plans to make the software portion open source. You're on your own as far as building conveyer belts, bins, and so forth.

Check out Mattheij's writeup in two parts for more information. It starts with an overview of the story, followed up with a deep dive on the software. He's also tweeting about the project (among other things). And if you look around a bit, you'll find bulk LEGO brick auctions online—it's definitely a thing!

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Sponsor Content: BarkBox
8 Common Dog Behaviors, Decoded
May 25, 2017
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Dogs are a lot more complicated than we give them credit for. As a result, sometimes things get lost in translation. We’ve yet to invent a dog-to-English translator, but there are certain behaviors you can learn to read in order to better understand what your dog is trying to tell you. The more tuned-in you are to your dog’s emotions, the better you’ll be able to respond—whether that means giving her some space or welcoming a wet, slobbery kiss. 

1. What you’ll see: Your dog is standing with his legs and body relaxed and tail low. His ears are up, but not pointed forward. His mouth is slightly open, he’s panting lightly, and his tongue is loose. His eyes? Soft or maybe slightly squinty from getting his smile on.

What it means: “Hey there, friend!” Your pup is in a calm, relaxed state. He’s open to mingling, which means you can feel comfortable letting friends say hi.

2. What you’ll see: Your dog is standing with her body leaning forward. Her ears are erect and angled forward—or have at least perked up if they’re floppy—and her mouth is closed. Her tail might be sticking out horizontally or sticking straight up and wagging slightly.

What it means: “Hark! Who goes there?!” Something caught your pup’s attention and now she’s on high alert, trying to discern whether or not the person, animal, or situation is a threat. She’ll likely stay on guard until she feels safe or becomes distracted.

3. What you’ll see: Your dog is standing, leaning slightly forward. His body and legs are tense, and his hackles—those hairs along his back and neck—are raised. His tail is stiff and twitching, not swooping playfully. His mouth is open, teeth are exposed, and he may be snarling, snapping, or barking excessively.

What it means: “Don’t mess with me!” This dog is asserting his social dominance and letting others know that he might attack if they don’t defer accordingly. A dog in this stance could be either offensively aggressive or defensively aggressive. If you encounter a dog in this state, play it safe and back away slowly without making eye contact.

4. What you’ll see: As another dog approaches, your dog lies down on his back with his tail tucked in between his legs. His paws are tucked in too, his ears are flat, and he isn’t making direct eye contact with the other dog standing over him.

What it means: “I come in peace!” Your pooch is displaying signs of submission to a more dominant dog, conveying total surrender to avoid physical confrontation. Other, less obvious, signs of submission include ears that are flattened back against the head, an avoidance of eye contact, a tongue flick, and bared teeth. Yup—a dog might bare his teeth while still being submissive, but they’ll likely be clenched together, the lips opened horizontally rather than curled up to show the front canines. A submissive dog will also slink backward or inward rather than forward, which would indicate more aggressive behavior.

5. What you’ll see: Your dog is crouching with her back hunched, tail tucked, and the corner of her mouth pulled back with lips slightly curled. Her shoulders, or hackles, are raised and her ears are flattened. She’s avoiding eye contact.

What it means: “I’m scared, but will fight you if I have to.” This dog’s fight or flight instincts have been activated. It’s best to keep your distance from a dog in this emotional state because she could attack if she feels cornered.

6. What you’ll see: You’re staring at your dog, holding eye contact. Your dog looks away from you, tentatively looks back, then looks away again. After some time, he licks his chops and yawns.

What it means: “I don’t know what’s going on and it’s weirding me out.” Your dog doesn’t know what to make of the situation, but rather than nipping or barking, he’ll stick to behaviors he knows are OK, like yawning, licking his chops, or shaking as if he’s wet. You’ll want to intervene by removing whatever it is causing him discomfort—such as an overly grabby child—and giving him some space to relax.

7. What you’ll see: Your dog has her front paws bent and lowered onto the ground with her rear in the air. Her body is relaxed, loose, and wiggly, and her tail is up and wagging from side to side. She might also let out a high-pitched or impatient bark.

What it means: “What’s the hold up? Let’s play!” This classic stance, known to dog trainers and behaviorists as “the play bow,” is a sign she’s ready to let the good times roll. Get ready for a round of fetch or tug of war, or for a good long outing at the dog park.

8. What you’ll see: You’ve just gotten home from work and your dog rushes over. He can’t stop wiggling his backside, and he may even lower himself into a giant stretch, like he’s doing yoga.

What it means: “OhmygoshImsohappytoseeyou I love you so much you’re my best friend foreverandeverandever!!!!” This one’s easy: Your pup is overjoyed his BFF is back. That big stretch is something dogs don’t pull out for just anyone; they save that for the people they truly love. Show him you feel the same way with a good belly rub and a handful of his favorite treats.

The best way to say “I love you” in dog? A monthly subscription to BarkBox. Your favorite pup will get a package filled with treats, toys, and other good stuff (and in return, you’ll probably get lots of sloppy kisses). Visit BarkBox to learn more.