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You know how honey will stay on a spoon if you spin it at just the right speed? I want to do this with bread, eggs and everything else known to man as it is baking.
Based on the viscosity of the dough the bread rotisserie would rotate at the proper speed to keep the dough on the stick. This would
make a loaf with a hole in the middle, but "top crust" on all sides!
It also might cause some other cool effects in the consistency of the bread-- for example, if the lathe were to spin slightly faster at the proper point in the cooking process the bread could get pulled outward, just enough to be super fluffy, but not enough to fly off the stick.
Then later you could use the same method with other viscous, but hardening-upon-heating, foods, such as eggs, (you'd need to mix them with something to get the right consistency, I imagine.)
The cooker is made of non-stick surface stuff and has grooves just like a honey server. These retract at serving time so your food item will side right off.
Garnish and then stuff the hole with jelly or bacon!
Baked on a spit. [jutta, Mar 03 2008]
Study of viscosity and drips
Looks at honey, latex, and cornstarch/water. [neutrinos_shadow, Mar 03 2008]
||//Garish and then stuff the hole with jelly
or bacon!// Errr.....
||... or cream cheese then maybe?
||For bread with a hole in it, wouldn't it be easier just to use a bagel?
||//for example, if the lathe were to spin
slightly faster at the proper point in the
cooking process the bread could get
pulled outward, just enough to be super
fluffy, but not enough to fly off the
stick.// This will not fail to fail.
||Centrifugal force is proportional to the
square of the rotational speed, and to
the radius (distance from axis of
||Now, if your foodstuffs displayed
Hookeian behaviour, you might get
away with it, but this is not the case.
Dough, when stretched beyond a small
strain, displays decidedly non-Hookeian
elasticity. In fact, to a first
approximation, it exhibits plastic
deformation. This, of course, means
that dough will continue to extend
indefinitely under a constant load.
||So, suppose that we adjust our
rotational speed to ensure that the
dough just starts to be flung outward,
being lifted away from the axis of
rotation by the centrifugal force. Fine
and dandy, but there is nothing to stop
the dough from just continuing to
stretch outward. And it gets worse: as
it stretches, it gets further from the axis
of rotation, and hence the force acting
on it becomes greater.
||Thus, the dough - instead of remaining
poised in a state of centrifgal puffiness,
will instead explode outwards and
besplatter the apparatus.
||[Futurebird], did you actually spend any
time thinking about this?
||Retractable grooves? Um, how?
||They would slide in to the main shaft.
||The stuff stays on the spoon - you spin it fast enough not to succomb to gravity, but slow enough not to succomb to centrifugal force? Is there such a speed for any given viscous thing? I think maybe it only works with honey. And honey doesn't really bake into anything as "garish" as what you are looking for...
||It works for something like pancake mix, I mean... I've done it.
||[Global] yes, there is a speed (actually a
range of speeds) at which this will work for
any viscous substance. All you have to do
is to rotate it fast enough that, by the time
it's about to gloop off the bottom of the
shaft, the bottom has become the top.
||When painting, if you need to load the
brush very heavily, you do the same thing
- rotate the brush whilst bringing it from
paint-tin to wall.