Are They Drunk in There

Tune in for the recommendations, stay for the suction cup knife sharpener and mandolin hate. This week we take a break from the science for a more relaxed episode on our favorite and least favorite kitchen gadgets. How do they stack up against your favorites? Email us with your thoughts!

After a short break (sorry, real-life jobs called) we are back with chocolate to make it up to you! We'll take you through the MANYYYY steps it takes to go from alien cacao plant to even that small snack size you snuck out of your child's trick-or-treating bag. Want to know why some chocolate is heavenly melt-in-your-mouth delicious and others are well...meh? We've got you. Listen in for those, how you could make your own at home, and even more ear candy.

Broccoli gets a bad rap...we're here to (hopefully) change your mind. Listen in to find out which method of cooking brings out both anti-cancer compounds in the green veggie. We also walk through how to pick the best broccoli bunch at the store and new recipes you might want to try. As always, pour yourself a glass and kick back.

We're drinking wine and "jamming" out to cool food science facts this episode. Ever wonder what the difference is between all those jars of jam on the PB&J grocery aisle? Want to know how to make your own jam? Another thing for the instant pot you say?!?! Or not. How about what Botox and jam have in common? Kick back and relax as we take you through this episode on the science behind Jams and Jellies...and preserves...and marmalades...and...others.

What makes bubbles around food when you deep fry it? Which oil is best to get a crispy crust without sounding all the smoke detectors in your house? What does freezing do to fried foods? The answers may surprise you! Find out on this week's episode of Are They Drunk in There. Christina and Emily talk about the secrets to the best fried food.

Welcome to Season 2 of Are They Drunk in There! The podcast for people who like learning about food. In this episode we discuss why you should dent your burgers and where, when to season them (it's later than you think!), the cooking and crisping of flat vs thick burgers, and more! **Note there's a cutoff at the end sooner than planned, but all the good info is here. We're upgrading the audio, we promise, it's just taking a while for the equipment. There are lots of choices :) ** Thanks for your support! Email us at aretheydrunkinthere@gmail.com with any suggestions or feedback!

Christina and Emily get tipsy and tackle everyone's favorite fungus...MUSHROOMS! (not literally) You may be surprised how they grow or what parts we actually eat. Ever wonder what the lines under the top are from? Ever heard the umami flavor and/or wondered why its associated with mushrooms? We've got your answers! This is our last episode for the season so thanks for tuning in, and we'll be back in August. Have a drink on us bit not on us!

All of the cookie knowledge we could possibly learn is too large for one episode, so this week we run through the basics and talk a bit about chocolate chip (and oatmeal raisin because we can't help ourselves). Are your cookies too flat, too round, too burnt, too blue? Just kidding about that last one, but we'll fill you in on why the rest might be happening and how to fix it! We dive into how different sugars - white vs brown and particle size - affect your bakes, and we'll explain how to up your vanilla game without spending an arm and a leg at the store. Thanks to all our subscribers! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Join us this week as we walk through some of the weird things on your food labels. What ingredients are perfectly fine and what should you maybe stay away from? We give you all the details. Plus! Listen to us attempt to describe what "mouth feel" is in food science and learn why we're against taking vitamin C when you're sick! As always, pour yourself a glass and join us on this food journey

Looking to get more protein in your diet? How much do you need? What happens if you eat a lot? We do the math for you this week. We also talk about foods you may not have thought carry protein and compare/contrast it to a classic protein source, beef. Can you guess which cheese has a close amount of protein to beef?!?! What are the tradeoffs between plant-based protein and animal-based? Can you have a 1/4 cup of nuts as your full daily protein intake? Also...what makes quinoa bitter? Listen in for all the info! Follow us on Facebook and Instagram (@Aretheydrunkinthere) for more food updates between our Thursday posts!

Are you a flan fan or does the silkiness of creme brulee just whisk you away? Get it...Whisk??? In this episode Christina does not drink Costco wine (*gasp*) and we answer: What's the same vs what's the difference between Flan and Creme Brulee? The sisters take sides...who's team are you on? Fairly early on we side track into a vegetarian option for your cheeseboard snack. Later we share our first listener spotlight recipe! Tune in for Ofelia's delicious flan recipe with a secret ingredient your friends will be asking for :) We also dive into how flan is made and why it holds its shape when you flip it over. Would creme brulee do the same if you poured it out of the container? Do either get help from gelatin like pudding? Listen to find out! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Are They Drunk in There dives into your favorite guilty pleasure bread this week - Biscuits! Ever wonder what makes a biscuit a biscuit vs a loaf of bread? What's the difference between baking powder and baking soda, and what do they do for your baked goods? What about how they get those layyyyers on layers? What leads to a biscuit having a more tender crumb than a loaf of bread? (Hint: it's so tasty!) Then we delve into a food debate - Are biscuits scones? What about graham crackers? Sweet cracker? Cookie? Let us know what you think! All this and more you'll hear about in this episode! Sit back, relax, and let us entertain you! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Ever wondered what is the difference between poaching and confit? Or even what poaching is in general (the cooking method kind)? Sounds fancy right? You'd be surprised! We'll explain answers to the above, reveal some poached dishes you've probably eaten without knowing they were poached at a party or two, dive into the different types of poaching and how water temperature affects the proteins in your food, and share tips and recipes along the way. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Hi friends and fellow wine-os! Welcome back for a discussion on shrimp and why it turns colors, how to use the shells in your cooking, lessons on beheading (yes), de-vaining, and de-tailing like you're fancy. Come for the food knowledge, stay for the sassy cooking class review at the end. Drink up! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The wine-drinking home cooks are back this week with a dive into bread. We start with our thoughts on what we're drinking (as always) then bring you tips and the science behind your favorite carby treat. Help us settle the debate of whether a croissant is a bread or not. You'll also learn about different types of flours, which you should use for yeasted breads, and when you should switch flours in a recipe. We'll even reveal (what Emily thought was) a secret ingredient in wheat bread as well as what gives it the extra nutritional boost and how to adjust your recipes when you use it for bread baking. Want to know how to tell if you've over or under kneaded your dough? We've got that too along with what makes sour dough sour and three methods for making your oven steamy - a must for crispy crust. Oh yeah, and sorry in advance for all the fart jokes :) --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week on Are They Drunk in There you get a casserole, a steak dish, a salad, and two soups!! As always, you can find the recipes on aretheydrunkinthere.com. There's also some commentary about our grandpa's method for Mango milkshakes, Gainesville restaurant reco's, and other oddities along the way. You know the drill, pour yourself a glass and sit back! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Welcome back to Are They Drunk in There's second full episode. We're happy you're here! Today we talk through the ins and outs of making yogurt while Christina drinks paper wine. We get a little rambly, so here are some topics in order. What is the OG yogurt? What's a shortcut to homemade yogurt? Is Go-gurt drinkable or not? Do you get probiotics in all yogurts? The answer may surprise you. Cheesecake yogurt...? We cover it all! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Are They Drunk in There is a food podcast by two sisters that covers the science behind your favorite foods, alternatives you may be surprised about, and more - all while drinking wine and telling you random stories along the way. So, pour yourself a glass and kick back. Let us entertain you.

Got a great recipe from Mom (or as we like to call her, Mim)? Tune in for this short episode as we drink champagne and talk recipes from our mom and mom-in-law. There's even a celebrity appearance! Want to be featured in our next minisode? Email us! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Are They Drunk in There's Brownie episode takes you through the food science and cooking methods behind brownies. What makes a flaky top? Why are some brownies fudgy and others are cakey? Plus, you'll here plenty of random food stories and tangents. Welcome to the best food podcast you may ever hear :) -Christina and Emily --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app