Posted by: wrmcnutt | August 19, 2010


From my e-mail: Why Engineers Don’t Write Recipe Books

Chocolate Chip Cookies


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)

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.

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  1. Alternatively, after adding and agitating ingredients 9 & 10, EAT.

  2. Reads like an ISO spec, written for academics and bureaucrats.

    Real engineers understand the concept of “Close enough for practical purposes”, and inherently eschew the use of obfuscatory nomenclature whose true purpose is to confuse and belittle the reader’s presumably limited vocabulary.

  3. Um, the degree symbol is missing from the 25C temperature for the heat transfer post-baking…

    Other than that, though I prefer walnuts or pecans (any variety) to peanuts in my cookies, I might have to give this one a try.

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