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Old 03-28-2011, 02:46 PM   #11
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But some of us like mathematical calculations.
Exactly! The DH is a theoreticial mathematician and pure physicist, besides having advanced degrees in engineering. This is his kind of thing to "noodle." You don't want to know what kinds of math (not to mention arithemtic) he can do in his head (no calculator, no paper). It is a brain exercise for him.
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Old 03-28-2011, 03:24 PM   #12
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You should give him the task, then test it in your laboratory...

...I mean in your kitchen.
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Old 03-28-2011, 05:33 PM   #13
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That's what I'm doing--but he has a prototype to make for a blood exchanger for chemo patients to make first--so this is his "play" activity. I figure by the time I'm back from MN in late April, he'll be done with the prototype and will have the "cupcake" calculations figured out. I've also asked him to figure out how to convert the time for a cupcake recipe to several different cake pan sizes. This will keep his mind occupied while I'm gone <g>.
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Old 03-28-2011, 05:37 PM   #14
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A few years ago, he made me a b'day cake. The recipe was for a layered cake, he decided he wanted to do it in a flat pan. So, he calculated the sq area and adjusted the cooking time accordingly. The cake was perfect.

"Normal" people would've resorted to the toothpick test--not him.
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Old 03-28-2011, 06:32 PM   #15
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I could never get bread to the correct degree of doneness. Part of the problem is that I do not bake it in pans, knead it in a bread machine, and then form it into whatever shape strikes me at the time. Then I read that bread was finished at around 195 degrees. Now I stick a probe thermometer in the loaf, and take it out at slightly over 190.
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Old 03-28-2011, 06:36 PM   #16
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According to the peer-reviewed papers I read today, bread is done when the internal central temperature is 190 degrees--so 195 is definitely done. So you are definitely on track. What type/brand of thermometer do you use?

Now, my grandma who taught me to make bread at her knee when I was 9, taught me that when you hold the loaf up to your ear and tap it, it should sound hollow. She made the best bread <g>. Kinda like hearing the sea when you hold a conche shell up to your ear <g>.
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Old 03-28-2011, 06:49 PM   #17
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Mine is a Williams Sonoma house brand. I tried the tapping, setting the time, and others. Thermometer works for me.
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Old 03-28-2011, 06:52 PM   #18
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Thanks! I'll order one to be delivered so I can bring it home--we don't have Williams Sonoma here. We still live in igloos <g>.
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Old 03-28-2011, 07:02 PM   #19
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Quote:
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Exactly! The DH is a theoreticial mathematician and pure physicist, besides having advanced degrees in engineering. This is his kind of thing to "noodle." You don't want to know what kinds of math (not to mention arithemtic) he can do in his head (no calculator, no paper). It is a brain exercise for him.
I use trig for crochet patterns
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Old 03-28-2011, 08:40 PM   #20
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There are a lot of other good ones on the market. Any digital should do the trick. The W-S is OK, but I think it is off a few degrees. I have an accurate scientific thermometer, and the WS registers a few degrees warmer. Not a problem if you know it, but a little annoying.

The WS looks like a rebranded Taylor at $15-20. If I were to buy another, I would look at an OXO, I have always had good luck with OXO. But it's twice the price.
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