[2791] in Humor
Why Engineers Don't Write Cook Books
daemon@ATHENA.MIT.EDU (Drew Bennett)
Wed Apr 28 13:23:27 1999
Date: Wed, 28 Apr 1999 13:11:52 -0400
To: humor@MIT.EDU
From: Drew Bennett <dbennett@isr.com>
> Why Engineers Don't Write Cook Books
>
> Chocolate Chip Cookies:
>
> Ingredients:
>
> 1.) 532.35 cm3 gluten
> 2.) 4.9 cm3 NaHCO3
> 3.) 4.9 cm3 refined halite
> 4.) 236.6 cm3 partially hydrogenated tallow triglyceride
> 5.) 177.45 cm3 crystalline C12H22O11
> 6.) 177.45 cm3 unrefined C12H22O11
> 7.) 4.9 cm3 methyl ether of protocatechuic aldehyde
> 8.) Two calcium carbonate-encapsulated avian albumen-coated
> protein
> 9.) 473.2 cm3 theobroma cacao
> 10.) 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
> homogenous.
>
> To reactor #2, add ingredient eight, followed by three equal volumes
> of the homogenous 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.
