Engineers and cookies... (fwd)

[davemarc]

Something tells me some of you have already seen this, but for those who
haven't...I hope you chuckle at least a wee bit.

davemarc
> 
> >>>>> Forwarded message from Mattison <mattison at panix.com>
> 
> *********************************************** 
> Why Engineers Don't Write Recipe Books.... 
> *********************************************** 
>   
> Chocolate Chip Cookies: 
>   
> Ingredients: 
>   
>  1.)   532.35 cm3 gluten 
>  2.)   4.9 cm3 NaHCO3 
>  3.)   4.9 cm3 refined halite 
>  4.)   236.6 cm3 partially hydrogenated tallow triglyceride 
>  5.)   177.45 cm3 crystalline C12H22O11 
>  6.)   177.45 cm3 unrefined C12H22O11 
>  7.)   4.9 cm3 methyl ether of protocatechuic aldehyde 
>  8.)   Two calcium carbonate-encapsulated avian albumen-coated protein 
>  9.)   473.2 cm3 theobroma cacao 
> 10.)   236.6 cm3 de-encapsulated legume meats (sieve size #10) 
>   
> Directions: 
>   
> To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat 
> transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two 
> and three with constant agitation.  In a second 2-L reactor vessel with 
> a radial flow impeller operating at 100 rpm, add ingredients four, five, 
> six, and seven until the mixture is homogenous.  To reactor #2, add 
> ingredient eight, followed by three equal volumes of the homogenous 
> mixture in reactor #1. Additionally, add ingredient nine and ten slowly, 
> with constant agitation. Care must be taken at this point in the 
> reaction to control any temperature rise that may be the result of an 
> exothermic reaction. 
>   
> Using a screw extrude attached to a #4 nodulizer, place the mixture 
> piece-meal on a 316SS sheet (300 x 600 mm).  Heat in a 460K oven for a 
> period of time that is in agreement with Frank & Johnston's first order 
> rate expression (see JACOS, 21, 55), or until golden brown. Once the 
> reaction is complete, place the sheet on a 25C heat-transfer table, 
> allowing the product to come to equilibrium. 
>   
>  
> *** KOSH notes *** 
> I prefer the mono-unsaturated to the other forms of tallow 
> triglyceride -- partially hydrogenated or fully hydrogenated.  Mrs. 
> Fields, well respected, uses equal portions of fully and partially 
> hydrogenated, but allows the homogenous mixture to chill in a 277K 
> vessel for a period of approximately eight hours, usually during Earth 
> occultation of the solar radiation flux.  The exact mixture of 
> hydrogenation is an engineering trade-off that must be made by the 
> on-site engineer, subject to extensive testing of the result product, 
> however the co-incidence of the solar radiation flux to either the 
> heating or the cooling periods is purely subjective and can be adjusted 
> to fit the marketing parameters of the final product. 
>   
> A common corrective measure taken to account for the final heat-
> dissipation process is to remove the sheet from the heating oven slightly

> before first-order rate expressions dictate, thus allowing the final 
> chemical processes to occur during final heat dissipation while 
> simultaneously preventing the theobroma cacao from form-destabilization. 
> This second-order correction results in a non-trivial increase in the 
> overall product quality, unless fully hydrogenated triglycerides are 
> used, in which case the product most often desired requires a hardening 
> and fracturing process, which itself should coincide with the final heat 
> dissipation step. 
> 
> <<  End forwarded message