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#1
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You will have to make some of these and report back: OT
Chocolate Chip Cookies:
Ingredients: 532.35 cm3 gluten 4.9 cm3 NaHCO3 4.9 cm3 refined halite 236.6 cm3 partially hydrogenated tallow triglyceride 177.45 cm3 crystalline C12H22O11 177.45 cm3 unrefined C12H22O11 4.9 cm3 methyl ether of protocatechuic aldehyde Two calcium carbonate-encapsulated avian albumen-coated protein 473.2 cm3 theobroma cacao 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 homogeneous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogeneous 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. Borrowed from the Info Mine Site. Have fun : ) Butterfly |
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#2
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You will have to make some of these and report back: OT
I am really glad I have a recipe that works for me already : )
Just wish we could eat them around here. That is pretty hugh brow baking for me Butterfly! Taria Butterfly wrote: Chocolate Chip Cookies: Ingredients: 532.35 cm3 gluten 4.9 cm3 NaHCO3 4.9 cm3 refined halite 236.6 cm3 partially hydrogenated tallow triglyceride 177.45 cm3 crystalline C12H22O11 177.45 cm3 unrefined C12H22O11 4.9 cm3 methyl ether of protocatechuic aldehyde Two calcium carbonate-encapsulated avian albumen-coated protein 473.2 cm3 theobroma cacao 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 homogeneous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogeneous 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. Borrowed from the Info Mine Site. Have fun : ) Butterfly |
#3
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You will have to make some of these and report back: OT
Gluten instead of flour (which contains gluten but also starch) would make lousy cookies. I stay far away from imitation vanilla which this recipe calls for. Tallow derivitives make the lowest grades of shortening, I would use butter or vegetable shortening. The only legume I would put in a cookie would be peanuts. I prefer walnuts or pecans. Try this one instead: Process for Synthesis of “Chocolate Chip Cookies” Reactants: 1. 532.32 mL powdered Triticum spp fruit 2. 4.92 mL NaHCO3(s) 3. 4.92 mL NaCL(s) 4. 236.59 mL partially hydrogenated bovine lactic triglyceride 5. 177.44 mL crystalline C12H22O11 6. 177.44 mL unrefined C12H22O11(s) extracted from Saccharum spp 7. 4.93 mL 4-hydroxy-3-methoxybenzaldehyde or extract of Vanilla planifolia fruit 8. contents of 2 unfertilized Gallus gallus ova 9. 473.18 mL processed fruit of Theobroma cacao 10. 236.59 mL decapsulated fruit of order Fagales To a 2 L vessel (vessel #1) add reactants 1, 2, and 3 with constant agitation. In a second vessel (vessel #2) with radial impeller operating at approximately 100 rpm, add reactants 4, 5, 6, and 7 until homogenized. To vessel #2 add reactant 8, followed by three equal volumes of substance in vessel #1. Separate product into equal volumes of 15–20 mL each, place quanta separately on polytetrafluoroethane coated 300×600 mm sheet. Heat in preheated 464K oven at atmospheric pressure until product surface is golden brown. Remove from heat and stabilize for 2 min. Place on 290K heat transfer table and allow product to come to equilibrium. Product may be ingested when internal temperature falls below 335K. Store in airtight container, ideally in inert atmosphere at STP. This one is from The Tuckerite Cookbook My main complaint with it is it uses volumetric measure in liquid units for solid ingredients. NightMist On Sat, 28 Jan 2006 02:20:00 GMT, "Butterfly" wrote: Chocolate Chip Cookies: Ingredients: 532.35 cm3 gluten 4.9 cm3 NaHCO3 4.9 cm3 refined halite 236.6 cm3 partially hydrogenated tallow triglyceride 177.45 cm3 crystalline C12H22O11 177.45 cm3 unrefined C12H22O11 4.9 cm3 methyl ether of protocatechuic aldehyde Two calcium carbonate-encapsulated avian albumen-coated protein 473.2 cm3 theobroma cacao 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 homogeneous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogeneous 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. Borrowed from the Info Mine Site. Have fun : ) Butterfly -- The wolf that understands fire has much to eat. |
#4
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You will have to make some of these and report back: OT
Butterfly, I just may have mentioned this before. Do you have adult
supervision? Polly |
#5
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You will have to make some of these and report back: OT
I'm taking it into my Chem of Chocolate professor.... =)
T. |
#6
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You will have to make some of these and report back: OT
i've been there and tho they may all look like adults, dont be fooled.
they be kiddies of the tallest order. tis a disgrace somedays what they make ya go thru for a bit of fun. oops, uh, i mean, well, oh shoot. cant wait to return one day. ) jeanne -- san-fran at ihug dot co dot nz nzlstar on yahoo msg'r http://community.webshots.com/user/nzlstar http://community.webshots.com/user/VirtualQuilting "WOK- the ancient art" "Polly Esther" wrote... Butterfly, I just may have mentioned this before. Do you have adult supervision? Polly |
#7
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You will have to make some of these and report back: OT
I can guess some of them (flour, sugar, eggs, crisco? and cocoa...
others have me baffled.... Taria wrote: I am really glad I have a recipe that works for me already : ) Just wish we could eat them around here. That is pretty hugh brow baking for me Butterfly! Taria Butterfly wrote: Chocolate Chip Cookies: Ingredients: 532.35 cm3 gluten 4.9 cm3 NaHCO3 4.9 cm3 refined halite 236.6 cm3 partially hydrogenated tallow triglyceride 177.45 cm3 crystalline C12H22O11 177.45 cm3 unrefined C12H22O11 4.9 cm3 methyl ether of protocatechuic aldehyde Two calcium carbonate-encapsulated avian albumen-coated protein 473.2 cm3 theobroma cacao 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 homogeneous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogeneous 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. Borrowed from the Info Mine Site. Have fun : ) Butterfly -- Dr. Quilter http://community.webshots.com/user/mvignali (take the dog out for a walk) |
#8
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You will have to make some of these and report back: OT
From the person that sent this to me, sure do : )
Butterfly "Polly Esther" wrote in message nk.net... Butterfly, I just may have mentioned this before. Do you have adult supervision? Polly |
#9
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You will have to make some of these and report back: OT
I'm sorry we disgraced you : (
-- Butterfly (I REFUSE to stand in the corner..bring a chair and some of these cookies and I might lissen to you.....or at least make you THINK I'm lissenin to you.) "nzlstar*" wrote in message ... i've been there and tho they may all look like adults, dont be fooled. they be kiddies of the tallest order. tis a disgrace somedays what they make ya go thru for a bit of fun. oops, uh, i mean, well, oh shoot. cant wait to return one day. ) jeanne -- san-fran at ihug dot co dot nz nzlstar on yahoo msg'r http://community.webshots.com/user/nzlstar http://community.webshots.com/user/VirtualQuilting "WOK- the ancient art" "Polly Esther" wrote... Butterfly, I just may have mentioned this before. Do you have adult supervision? Polly |
#10
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You will have to make some of these and report back: OT
ok it is *too* early in the am for me to even start looking up all the
terms! give me a few hours and a new pack of cocoa as I finished the old one on the first day of quilting week time for drink my first cup of coffee - it's just the right temp now! -- Jessamy In The Netherlands Take out: so much quilting to reply. Time to accept, time to grow, time to take things slow www.geocities.com/jess_ayad http://uk.pg.photos.yahoo.com/ph/jes...pson/my_photos ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chocolate Chip Cookies: Ingredients: 532.35 cm3 gluten 4.9 cm3 NaHCO3 4.9 cm3 refined halite 236.6 cm3 partially hydrogenated tallow triglyceride 177.45 cm3 crystalline C12H22O11 177.45 cm3 unrefined C12H22O11 4.9 cm3 methyl ether of protocatechuic aldehyde Two calcium carbonate-encapsulated avian albumen-coated protein 473.2 cm3 theobroma cacao 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 homogeneous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogeneous 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. Borrowed from the Info Mine Site. Have fun : ) Butterfly |
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