September Scientific American is still locked online, but they mention this:

https://phys.org/news/2019-06-fluid-dynamics-crpe-cooking-techniques.html

The conclusion is actually pretty obvious to anyone who has made pancakes, but interesting to apply the physics anyway.

Yes, that’s how I always do them. You soon learn it’s the only way, so I don’t know why it required a study.

buffy said:

September Scientific American is still locked online, but they mention this:

https://phys.org/news/2019-06-fluid-dynamics-crpe-cooking-techniques.html

The conclusion is actually pretty obvious to anyone who has made pancakes, but interesting to apply the physics anyway.

:)

Yep, just what I do.

Bubblecar said:

Yes, that’s how I always do them. You soon learn it’s the only way, so I don’t know why it required a study.

Because investigating the mechanisms that are behind long established procedures is the very essence of engineering.

The Rev Dodgson said:

Bubblecar said:

Yes, that’s how I always do them. You soon learn it’s the only way, so I don’t know why it required a study.

Because investigating the mechanisms that are behind long established procedures is the very essence of engineering.

As two people have painfully pointed out to me in the past. They should call it “rheology” not fluid dynamics. Rheology is more than just lubrication.

My sister lectures on and researches the rheology of food at UNSW. It’s an extremely important topic for food manufacturers, from cheezles to ice cream to bakers to mars bars.

Colleagues in CSIRO have been studying the bubbles in the bubbly flow of food.