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Waffle House Wednesday
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<blockquote data-quote="Cam" data-source="post: 553139" data-attributes="member: 568"><p>I concur. This boils down to a simple rheological and dispersion solution. Butter itself is a shear thinning compound, but under the thermal conditions we can assume that it gains an additional amount of mobility. The trick, as Collins states, is to spread it while it's still warm, otherwise there are too many challenges in dispersal of the non-Newtonian substance in a solid state. </p><p></p><p>What I think is being overlooked is that while butter is a water in oil emulsion, it still is largely a hydrophobic compound that will allow for greater dispersion (molecularly speaking, of course) in a hydrophobic porous medium, such as our waffle. We can't discount the benefits of butter's fatty side groups in the reptation of the molecules through the micro-porous construct of the waffle, even if it may significantly complicate our model.</p><p></p><p>Now, as you said, from there we need to maintain applied heat and allow the dispersion coefficient to take place as butter moves from a high concentrated area to a lower concentrated area. Mathematically, we can delve into some of Brigham's work (specifically the 1974 paper I'm sure everyone here is familiar with) to better understand the length scales necessary for full butter-waffle impregnation. However, additional issues arise when you incorporate syrup and generate a tricomponent composite of materials interacting through electrostatic and hydrogen-bonding components competing for spaces within the medium. It may take weeks to achieve full saturation, which will be past the degradation point of the medium (unless properly stored in your fume hood under optimal conditions).</p><p></p><p>In conclusion, it's not worth it. Just eat the waffle.</p></blockquote><p></p>
[QUOTE="Cam, post: 553139, member: 568"] I concur. This boils down to a simple rheological and dispersion solution. Butter itself is a shear thinning compound, but under the thermal conditions we can assume that it gains an additional amount of mobility. The trick, as Collins states, is to spread it while it's still warm, otherwise there are too many challenges in dispersal of the non-Newtonian substance in a solid state. What I think is being overlooked is that while butter is a water in oil emulsion, it still is largely a hydrophobic compound that will allow for greater dispersion (molecularly speaking, of course) in a hydrophobic porous medium, such as our waffle. We can't discount the benefits of butter's fatty side groups in the reptation of the molecules through the micro-porous construct of the waffle, even if it may significantly complicate our model. Now, as you said, from there we need to maintain applied heat and allow the dispersion coefficient to take place as butter moves from a high concentrated area to a lower concentrated area. Mathematically, we can delve into some of Brigham's work (specifically the 1974 paper I'm sure everyone here is familiar with) to better understand the length scales necessary for full butter-waffle impregnation. However, additional issues arise when you incorporate syrup and generate a tricomponent composite of materials interacting through electrostatic and hydrogen-bonding components competing for spaces within the medium. It may take weeks to achieve full saturation, which will be past the degradation point of the medium (unless properly stored in your fume hood under optimal conditions). In conclusion, it's not worth it. Just eat the waffle. [/QUOTE]
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