{"id":8895,"date":"2011-06-08T03:00:53","date_gmt":"2011-06-08T08:00:53","guid":{"rendered":"http:\/\/blogs.scienceforums.net\/swansont\/?p=8895"},"modified":"2011-06-08T03:00:53","modified_gmt":"2011-06-08T08:00:53","slug":"a-headline-query-whose-answer-might-be-yes","status":"publish","type":"post","link":"http:\/\/blogs.scienceforums.net\/swansont\/archives\/8895","title":{"rendered":"A Headline Query Whose Answer Might Be &quot;Yes&quot;"},"content":{"rendered":"<p><a href=\"http:\/\/www.nytimes.com\/2011\/06\/07\/science\/07tier.html\">Could Liquid Nitrogen Help Build Tasty Burgers?<\/a><\/p>\n<blockquote><p>\u201cThe freezing followed by the burst of high heat lets you brown the outside without overcooking the inside,\u201d Dr. Myhrvold said. And the deep-frying is supposed to be a technological improvement over the classic White Castle spatula-on-a-griddle technique.<\/p>\n<p>\u201cOn a griddle,\u201d he explained, \u201ceven when you press a burger with a spatula, you can\u2019t make all of it contact the surface because the edge of the burger is crenellated, with all these nooks and crannies formed by the cylinders of raw meat. But if you put it in hot fat, that fat penetrates and you get a super-thin layer of crispy Maillard browning all the way around those meat fibers.\u201d<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Could Liquid Nitrogen Help Build Tasty Burgers? \u201cThe freezing followed by the burst of high heat lets you brown the outside without overcooking the inside,\u201d Dr. Myhrvold said. And the deep-frying is supposed to be a technological improvement over the &hellip; <a href=\"http:\/\/blogs.scienceforums.net\/swansont\/archives\/8895\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,35,39],"tags":[],"class_list":["post-8895","post","type-post","status-publish","format-standard","hentry","category-food","category-other-science","category-physics"],"_links":{"self":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts\/8895","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/comments?post=8895"}],"version-history":[{"count":0,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts\/8895\/revisions"}],"wp:attachment":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/media?parent=8895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/categories?post=8895"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/tags?post=8895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}