Yes, I saw that, but you would never use that amount of refined gluten in a
cookie recipe.
The engineer, clearly not a baking guy, was just being a bit funny! Gluten
is a part of flour, not all of it.
In high school, I used to work in a food factory where they made gluten
steaks, a high protein item for non meat eaters. They even concentrated the
gluten from a high gluten flour by a water washing process. The resulting
mass was suitable for paving blocks! That stuff, you would NEVER use in a
recipe for cookies!
Cookies are supposed to be delicious, not malicious made by a funning
engineer!
Paul A
----- Original Message -----
From: "Larry B. Macy, Ph.D." <macy@bbl.med.upenn.edu>
To: "Paul Asgeirsson" <pasgeirsson@worldnet.att.net>
Cc: "Jim Johnson" <bmwwxman@gmail.com>; "Robert A. Valentine"
<robert@valentinephoto.net>; "Spridgets" <spridgets@autox.team.net>
Sent: Monday, June 12, 2006 11:10 AM
Subject: Re: Why Engineers Don't Write Recipes (No LBC)
> Correct, but in the original recipe there is no wheat flour listed.
>
>
> On Jun 12, 2006, at 14:08 PM, Paul Asgeirsson wrote:
>
> > The gluten is hidden in the wheat flour.
> >
> > Now, if you engineer types can figure out a way to neutralize or
> > remove the
> > amino acid gliadin, a part of another protein in the gluten, you'll
> > be doing
> > the celiacs of the world a huge favor!!
> >
> > Pa
> >
> > ----- Original Message -----
> > From: "Larry B. Macy, Ph.D." <macy@bbl.med.upenn.edu>
> > To: "Jim Johnson" <bmwwxman@gmail.com>
> > Cc: "Robert A. Valentine" <robert@valentinephoto.net>; "Spridgets"
> > <spridgets@autox.team.net>
> > Sent: Monday, June 12, 2006 10:41 AM
> > Subject: Re: Why Engineers Don't Write Recipes (No LBC)
> >
> >
> >> Generally, I adjust the volume of gluten to adjust for altitude,
> >> however when I thought of that I see there is no gluten in this
> >> recipe. So if you follow this recipe, your cookies will not turn out
> >> all that well.
> >>
> >> Here is a more complete recipe http://tinyurl.com/nyv8v
> >>
> >> Larry
> >>
> >> On Jun 12, 2006, at 12:01 PM, Jim Johnson wrote:
> >>
> >>> On 6/12/06, Larry B. Macy, Ph.D. <macy@bbl.med.upenn.edu> wrote:
> >>>> 460K is a bit high. 449.8 is closer to where I normal set the oven.
> >>>> You would either need to reduce the reaction time at 460K or reduce
> >>>> the temp to avoid unnecessary charcoaling of the exterior.
> >>>
> >>> Ah, Larry... You are, of course, *assuming* standard atmosphere
> >>> values of pressure of 1.013 hectopascals (neglecting partial
> >>> pressures
> >>> due to amount of water vapor or other trace gases) and therefore
> >>> zero
> >>> elevation in meters. However, what is the elevation of your oven?!
> >>>
> >>> This whole recipe needs to be modified on a sliding scale for oven
> >>> height above sea level, ambient airpressure, and thier impact on
> >>> requisite baking temperature... ;-)
> >>>
> >>> Cheers!!
> >>> Jim - 68 Midget using Physics in Dodge City
> >>>
> >>> --
> >>> This message has been scanned for viruses and
> >>> dangerous content by MailScanner, and is
> >>> believed to be clean.
> >>
> >> --
> >>
> >> Larry B. Macy, Ph.D.
> >> macy@bbl.med.upenn.edu
> >> System Administrator/Manager
> >> Neuropsychiatry Section
> >> Department of Psychiatry
> >> University of Pennsylvania
> >> 3400 Spruce St. - 1015 Gates
> >> Philadelphia, PA 19104
> >>
> >>
> >> "I think the problem, to be quite honest with you, is that you've
> >> never actually known what the question is." - Douglas Adams
> >>
> >>
> >>
> >> --
> >> This message has been scanned for viruses and
> >> dangerous content by MailScanner, and is
> >> believed to be clean.
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