Sunday, April 8, 2012

Why Engineers Don't Write Recipes

This came from my Yahoo Canning and Preserving group and thought it was too good not to share. I added the photo of Alton Brown.  Hope you get a chuckle.

Chocolate Chip Cookies 

Ingredients:
1. 532.35 cubic centimeters gluten
2. 4.9 cubic centimeters NaHCO3
3. 4.9 cubic centimeters refined halite
4. 236.6 cubic centimeters partially hydrogenated tallow triglyceride
5. 177.45 cubic centimeters crystalline C12H22011
6. 177.45 cubic centimeters unrefined C12H22011
7. 4.9 cubic centimeters methyl ether of protocatechuic aldehyde
8. 2 calcium carbonate-encapsulated avian albumen-coated protein ovals
9. 473.2 cubic centimeters theobroma cacao
10. 236.6 cubic centimeters de-encapsulated legume meats (sieve size #10) 

Instructions:

To a two liter jacketed round reactor vessel (Reactor #1), with an overall
heat transfer coefficient of about 100 BTU, add ingredients one, two and
three with constant agitation.

In a second two liter reactor vessel with a radial flow impeller operating
at 100rpm, 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, which may be the result of an exothermic reaction. 

Using a screw extrude attached to a #4 nodulizer, place the mixture
piecemeal on a 316SS sheet (300 x 600mm). Heat in a 460K oven for a period
of time that is in agreement with Frank and Johnston's first order rate
expression, 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

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