My Wushu Blog

Tools

• 2 cookie sheets
• 1 large mixing bowl
• 1 medium mixing bowl
• parchment paper

The Ingredients

The Dry Stuff

• 4 cups of AP flour
• 1 cup of Vegetable Shortening (original recipe called for lard, Michele winced at the mention of that though )
• 3 tablespoons of sugar
• 1 teaspoon of kosher salt

The Wet Stuff

• 1 package of dry yeast
• 1/2 cup of lukewarm water
• 3 egg yolks
• 1 cup of lukewarm milk

The Icing

• 1 tablespoon of water
• 1 cup of powdered sugar
• 1/2 teaspoon of vanilla extract

Fillings

Fruits can be used, like { raisins, dates, prunes, apricots, cherries}, I use a brown sugar and chopped walnuts filling, with some small butter chunks. This was how my Grandma Mary made it, and that is how I like it.

Directions:

Dissolve the dry yeast in 1 cup of lukewarm water. It will take a few minutes for the yeast to “wake up”, so set it off to the side.

In a large bowl, mix the Dry Stuff (flour, shortening, sugar and salt). Mix it well enough so it will clump together, and break apart. Like a pie crust.

Now for the Wet Stuff. In another bowl, separate the 3 egg yolks. Beat them together, and add in 1 cup of lukewarm milk and the yeast.

Combine the Wet Stuff into the Dry Stuff, mix well.

Cover the bowl with saran wrap, and place in the refrigerator over night.

Sleep…

Day Two

Prepare a surface area to roll the dough out on. Sprinkle with flour.

Prepare the cookie sheets by covering them with the parchment paper.

Split the dough into 4 equal parts.

Roll each one out, make them as long as your cookie sheet and 9 inches wide.

When you roll one out, transfer it to a cookie sheet. Sprinkle your filling, in this case, brown sugar+chopped walnuts+a little bit of butter down the middle.

Fold both sides, one over the other. Repeat for the next three. You should be able to fit two on one cookie sheet.

Let them rise for 2-3 hours. This may vary, I let mine rise for 4 hours in a colder environment. My Dad told me that they were originally left out for 2 – 3 hours next to their stove.

Two Hours later…

Bake in the oven for 20 – 30 minutes at 350F

Mix your icing ingredients together, and while the Kringle is still warm, coat generously

You may also sprinkle some crushed walnuts on top as well.

EAT!

I totally ripped off Alton Brown for this format While I was making the dough, Caralyne said I looked like “the Good Eats guy…”. She said it in a tone that meant she wasn’t complimenting me, but I’m going to take it as one anyway.

This recipe was from my Grandma Mary, and she made a bunch of them every year around Christmas. She taught my sister and Michele how to make it, and last year I helped Michele, but this year I want to do as much of it as I could myself. I feel very proud that I can continue this tradition.

My Grandparents were originally from Wisconsin, where there is more of a Dutch and Swedish community. It is also, as was explained to me by my Grandma, extremely cold. When my Grandpa Hap was stationed at Camp Stoneman, Pittsburg CA, my Grandma moved out here with him. My Grandma liked the warm California weather, and when it came time to go back home she demanded they stay. My Grandpa was a little resistant, so my Grandma asked,

What does Wisconsin have that California doesn’t?!

to which my Grandpa simply said,

Danish Kringle.

So, the deal was made, my Grandma would make Kringle, and they would stay in Sunny California.

That is the Carlson legend anyway.

My Dad also said that he only knows of one other place in California that makes Kringle, and that is in Solvang, CA.

Step 1: The Question

Background:
I was watching a new episode of Good Eats (Season 13, Episode 7) and Alton Brown was going over a good coffee recipe he called “Man Coffee”. It had a decent ratio of grounds to water, a coarse grind, and he employed the use of a French Press. Then, to my surprise, he added a bit of Kosher Salt.

So, being the unapologetic AB fan that I am, I decided to see how the addition of salt would taste. I had it on my coffee over the last two weeks, off and on, and I decided that I liked the additional flavor. Michele was skeptical, and didn’t think I could actually tell the difference and it was all in my fan-boy head. I admitted this was a likely scenario, and as a good scientist I have to be honest with the data; and that is the Placebo Effect does have a measurable outcome. So, I told her that I would do a blind taste test and see if there was any noticeable flavor in salted coffee.

So, the question is: Can I taste the difference between regular coffee, and coffee brewed with kosher salt.

Step 2: Research

I did a little google-ing about why people put salt in their coffee. The consensus seemed to be that it can help take away the bitterness, however, if you use enough coffee grounds you should not taste any of the acidic bitterness. Coffee becomes bitter for two reasons:

• the essential oils are washed away during the extraction process, leaving the acidic compounds (those coffee compounds are volatile, so you also have to grind the beans and brew them quickly!)
• the coffee is left on a burner longer than it should

Okay, there are more than two, but I’m not a barista or a chemist so that is all I can cover

I normally grind and brew immediately, and I use about 6 tablespoons for 4 cups of coffee which is “a lot”. I think I avoid the common bitterness pitfalls, and adding salt (to me) just seemed to add more body to the coffee.

The test is only to answer the question about detection, and not if it enhances the coffee’s flavor. That would have to be another trial, and I would need more voulenteers and cups…

Step 3: Propose a Hypothesis

I hypothesize that a pinch of salt to the coffee grounds does add a noticeable effect.

That is pretty straight-forward

Step 4: Test with an Experiment

I decided on a regular blind taste test. I wanted to do a double blind test, however, since I was the subject and Caralyne can’t make coffee, Michele had to brew and pour the samples. I also had to settle for 4 cups (those were the only clean and similar cups we had), I wanted a dozen at least so I would have a large enough sample size.

The problem with this test is that both Michele and I are biased; she knew which cup had what, and I knew what the test was about and what I was looking for in the coffee.

The test is simple, I ground up about 12 tablespoon’s worth of Kirkland Coffee.

I put 6 in a cup with a pinch of salt, and 6 all alone. Each one was brewed with the same coffee maker, with 4 “cups” of water and poured into identical plastic pitchers.

Michele labeled the tasting cups, and I sat down to have a taste of each one, marking which ones I liked more than the others.

Step 5: Analyze Results, Draw a Conclusion

After my 4 samples, Michele and I both decided that there was a difference in taste, and I did prefer the one with salt. She didn’t like either, but that is normal since she doesn’t like the strong coffee I make anyway (she calls it “Cat Pee coffee”, which makes me think of Tiger Brand Coffee:

Tiger Brand Coffee is a real treat, even tigers prefer a cup of it to real meat

).

Conclusion

The salt does add flavor, so this is almost like me drinking a Holiday Spice or Hazelnut coffee. It’s not real untampered coffee, but it is a nice treat. I also tend to drink more water in the morning when I have it, so thats not a bad thing since coffee is a diuretic.

I’d like to acknowledge

• Alton Brown and his excellent show Good Eats
• Science Buddies dot org for their excellent page on The Scientific Method
• Wikipedia for their articles on Blind and Double Blind Testing
• My good friend and co-worker, Jenny, for giving me some great ideas on how to help narrow the test down to get useful results.
• Mr Swarm, my 7th grade science teacher at Park Jr. High, who introduced an entire class to the Scientific Method and let us perform real experiments with fire and food.
• The Skeptics Guide to the Universe, a great science podcast that teaches me the difference between “theory” and “hypothesis”

Have a Scien-tastic day!