Last week we talked about hot dogs. Though I spent most of my time discussing how the dog’s surface area changes if it is cut lengthwise (also known as a butterfly cut), my original inspiration came from much more sophisticated wiener slicing. Around the fourth of July, the following video went viral. Take a look; it’s hard not to see the merits of this suggested technique for cooking hot dogs.
As the curly fry is to the regular fry, so too is the spiral cut dog to the regular dog. Indeed, it’s hard to find a reason why one should not choose a spiral cut dog over a regular dog, if given the choice. But from a mathematical standpoint, as with the butterfly cut discussed last time, arguably the most interesting feature of the spiral cut hot dog is the increased surface area. Unlike the butterfly cut dog, however, computing . . . → Read More: Hot Dog Mathematics (a.k.a. Hot Dog! Mathematics!) Part 2
For many people, summer wouldn’t be summer without a good old fashioned cookout. And though the Fourth of July has passed, there are many warm days and late evening sunsets still ahead.
With the season of grilling comes the season of grilling advice. Not all of it is consistent – some places tell you to only flip your burgers only once, while others tell you to flip them as often as you like. Trying to sort through so many conflicting words of wisdom can certainly be confusing, especially for an inexperienced grill operator. But no matter what philosophy you subscribe to, one piece of advice seems fairly consistent: the greater the surface area of the object you’re cooking, the better off you’ll be. Increased surface area gives the meat more room to react to the heat, and increases the area that undergoes the Maillard reaction; in other words, more surface area = . . . → Read More: Hot Dog Mathematics (a.k.a. Hot Dog! Mathematics!) Part 1