Timeline for Test if two foods are the same
Current License: CC BY-SA 4.0
12 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 2, 2019 at 18:28 | vote | accept | rok | ||
| Oct 2, 2019 at 17:45 | comment | added | Uwe Ziegenhagen | @rok: Nutella actually is different even across countries in Europe. In France it is more fluid than e.g. in Germany, due to the fact that French bread is usually a bit softer. | |
| Oct 1, 2019 at 22:08 | comment | added | Peter Duniho | In addition to using the "triangle" approach, I will suggest having the testers provide subjective assessments as to quality as well. Both a comparison of which is better, as well as notes as to what factors led to that conclusions. Then you'll not only get feedback as to whether the two can in fact be distinguished but also, assuming they can be, information as to what testers liked better and why. I find this sort of test result helps me understand the results as it applies to my own cooking, because different people have different goals/preferences for their food. | |
| Oct 1, 2019 at 21:19 | comment | added | user57361 | To really do this well, you should do a double-blind test. Have one person cook the pasta and label the plates, a different one get the plates and delivers them to the guinea pigs. Only after every sample has been evaluated are the codes and guesses correlated. Naturally, you'd need some good synchronicity of cooking so that everything is ready at once, and differences in temperature can't skew the results. You should also keep to a very plain accompaniment, maybe just butter and parmesan rather than an elaborate sauce, depending on your region. | |
| Oct 1, 2019 at 12:07 | comment | added | moscafj | To speak to the point @Tetsujin is making. I would do this with plain pasta, ideally cooked side by side (different pans of the same parameters) under the same conditions. Further, they would need to be served at the same temperature. Obviously, the more variables you control, the better the test. | |
| Oct 1, 2019 at 12:04 | history | edited | moscafj | CC BY-SA 4.0 |
added 105 characters in body
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| Oct 1, 2019 at 11:34 | comment | added | Ismael Miguel | @moscafj Good point, good point. Could then "All the necessary info is in the link." be rephared into "More indepth info is available in the link."? Just so it doesn't sound that something is missing? If it makes sense to your answer, that is. | |
| Oct 1, 2019 at 10:46 | comment | added | moscafj | @IsmaelMiguel it's always a balance, right? I think I clearly described what a triangle test is, even including the best practice of randomizing across participants. Yes, it is concise, but the process is not that complicated. Plus, this information is very easily accessible across multiple sources and sites, as it is common best practice in sensory science. This information will not suddenly be lost. | |
| Oct 1, 2019 at 8:29 | comment | added | Ismael Miguel | Could you please quote some of the content in here? This is to avoid that your answer doesn't stand on it's own in case the link changes. If you read cooking.stackexchange.com/help/how-to-answer you will find the "Provide context for links" section, which states: "Always quote the most relevant part of an important link, in case the target site is unreachable or goes permanently offline." | |
| Oct 1, 2019 at 6:26 | comment | added | Tetsujin | I like this idea.+1 - but though not mentioned, I would avoid cooking both simultaneously in the same pan, to avoid potential cross-contamination. | |
| Sep 30, 2019 at 21:02 | comment | added | rok | thanks! I'll post the results..I'll do the same for Nutella (US Nutella is produced in Canada) which also tastes little different for me.. | |
| Sep 30, 2019 at 20:47 | history | answered | moscafj | CC BY-SA 4.0 |