Relatively new on the Shuttersparks blog are the “On This Day” posts about important historical events in science and engineering. I started these here on my main blog but I see that these posts are going to drown out everything else. So, I’ve created a new blog just for these historical posts here: https://today.shuttersparks.net/
I use cream for cooking and also make whipped cream for desserts, a quart at a time, about once a day. Sometimes I make it several times a day. These are sweetened with sugar and flavored with vanilla, sometimes banana, lemon, or chocolate.
Doing this for years with a hand mixer, I’ve noticed big differences between brands and types of cream. My favorite that I use the most is Glenville Farms Heavy Cream. It whips fast, becomes very stiff, and is stable. You can quickly ice a cake with it and it stays put. It never creeps or sags. This cannot be said of any other brands I’ve tried, and I’ve tried all kinds.
If you make things with whipped cream, you might like to know why Glenville is the best I’ve found and what to look for. Cream is cream, right? It’s the stuff at the top of raw milk. Not exactly. It varies.
What varies is the fat content. The higher the fat, the faster it will whip and the more stiff and stable it will be. Fat is expressed as a percentage. Finding out the percentage can be challenging because it’s usually not printed on the carton or bottle.
The minimum fat content needed for it to whip at all is 30 percent. Some brands get by with even less by adding a thickening agent like carrageenan. Look for it in the ingredients. You can recognize this as it flows out of the bottle as a very thick gloppy liquid. Real cream is thick but still flows smoothly like a liquid. The result of low-fat-content cream will be okay for some purposes but will be soft, light, less stable, less flavorful. This is often labeled “whipping cream”. A better result occurs with fat content of 37 to 38 percent and this often labeled “heavy cream”. Glenville has 40 percent and its superiority is evident in the result and flavor.
I was going to publish a list comparing different brands, but accurate info is difficult to get hold of, so I decided not to, for now. What I found, however, was something to beware of if you are a dieter or paying close attention to nutrition. I found that several nutrition sites on the web do not show accurate information. Some sites allow you to search products by brand and type. I found that the information they publish for all brands and types of cream is identical. They just copy-pasted the exact same information on every brand and type — the same calories per tablespoon, the same grams of fat per 15 ml. We know that’s not true.
A weather forecasting question:
For the past two months we’ve had one heat wave after another here in West Virginia. It’s been awful. High temperatures in the low 90s (Fahrenheit) with humidity giving a heat index around 100F. These conditions are 15 to 20 degrees above normal. Sometimes, it goes on for four or five days at a time without a single break. Then, there’s a one or two day break in the 80s, and then another heat wave. It’s now the middle of September, almost fall, and it continues. The forecast shows another heat wave next weekend, after the first day of fall.
An odd new thing I’ve never seen before that’s happening this summer is that forecast temperatures, both highs and lows, are consistently four or five degrees lower than the temperature actually reached. The forecast says 90, but it reaches 95. The forecast is 87, but it reaches 92. An error the other way around never happens.
As an engineer, I know that true errors are like noise and vary randomly to either side of the correct value. If the error is consistently to one side or the other, then there’s a systemic problem or calibration error.
Here’s the question. As an amateur meteorologist for over 50 years, this got me thinking. Long ago, before the powerful computer weather models of today, the historical average temperature was factored into a weather forecast. I don’t know if that’s still the case today. Might it be that I’m observing one of the effects of climate change? The climate is changing, today’s temperatures are above normal, and the historical weather data is biasing the forecast several degrees too low? Is that what’s going on?
I invite anyone who might know the answer to comment below. Thank you.
Monday holidays are worse than useless — for me, anyway. For some reason, Congress has placed every holiday over which they have control on a Monday. My work week runs from Tuesday to Saturday. Sunday and Monday are my normal days off. Monday holidays do nothing for me. I get no extra day off.
And it gets worse. Monday is the weekday I have for taking care of errands and appointments with businesses that are open Monday to Friday or Saturday. When a Monday holiday hits, those businesses and banks, and post office are closed. I don’t get a holiday and I lose the usefulness of my Monday.
A Tuesday to Saturday schedule makes sense in the restaurant business. But as time goes on, I’ve noticed more and more small businesses like clothing stores and hair salons switching to a Tuesday to Saturday schedule, probably to take advantage of those Monday holidays. Why give those extra days off to your employees when you can just shift your schedule and erase them from the calendar?