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

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

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.

Butterfly, I just may have mentioned this before. Do you have adult
supervision? Polly

I'm taking it into my Chem of Chocolate professor.... =)

T.

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

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)

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

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

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