StarTalk Radio Things You Thought You Knew – Oatmeal Sun
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Aug 26, 2025 Discover why rockets don't fly straight up and how that relates to toast-making. Uncover the surprising science behind achieving the perfect shade of brown on your breakfast. The conversation dives into thermodynamics, boiling water, and oatmeal, showcasing the intricate science behind everyday tasks. Explore the fundamental differences between rocket propulsion and airplane engines, and learn about the clever brachrystochrone problem, connecting math to real-world rocket trajectories. It's a delightful mix of humor and learning!
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Why Toast Suddenly Browns
- Bread stays white in a toaster until surface moisture evaporates, then browning happens rapidly.
- Toasting is non-linear because heat first drives off water before Maillard browning can occur.
Control Heat And Airflow To Manage Browning
- Lower airflow or heat to slow browning and prevent burning when cooking moist foods.
- Use air movement (air fryer/broiler) carefully because faster hot air evaporates moisture and browns surfaces quickly.
Pre-Dried Bread Toasts Faster
- Neil describes leaving a slice out to get hard and then comparing toast times to a fresh slice.
- The pre-dried slice toasts much faster because it already lost surface moisture.
