h a l f b a k e r y
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Half baking requires a fairly sophisticated computer. How do we know when something is half baked, i.e. 50%. There is really no way to know until the item is fully baked. In fact the baking progress might be quite non-linear. Hence this oven requires supercomputing neural software and even then is not
completely reliable. But is does have a Half Bake button, and with time the results improve.
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maybe an fMRI scanner with a hot-air fed glass oven in the bore could yield sufficient data on the cooking process to determine the half-baked point? |
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For a good many things, baking drives off some moisture. Put a good scale in the oven, and decide what percentage of moisture loss represents half baked--which may not be at 50% of moisture loss. |
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I'm going to say that half-baked and fully baked are both judgement calls. |
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[BB] If you consider 100% moisture loss to be an indication of complete cooking, please be sure to leave me off your guest list. Unless you are serving nothing but crackers and jerky, that is. |
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I am hoping that Dessert Fox visits soon, and takes mole under his wing.
He would be an excellent mentor. |
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