Half a croissant, on a plate, with a sign in front of it saying '50c'
h a l f b a k e r y
Recalculations place it at 0.4999.

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Half Baking Oven
Thermal sensing ensures a half baked item
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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.
molecat, Feb 03 2007


Short name, e.g., Bob's Coffee

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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?
TIB, Feb 04 2007
   

       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.   

       I'm going to say that half-baked and fully baked are both judgement calls.
baconbrain, Feb 05 2007
   

       [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.
Galbinus_Caeli, Feb 05 2007
   

       I am hoping that Dessert Fox visits soon, and takes mole under his wing. He would be an excellent mentor.
blissmiss, Feb 05 2007
   


 
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