You may have noticed that I'm curious. I always want to know the why and what if.
So yesterday Tyler and I were enjoying some down time - me reading Torreblanca 2, and I began to wonder what effect vibration would have on gelatin setting. Specifically, if I set a pan of gelatin on a vibrating table and allowed it to set at various temperatures and levels of vibration, what would happen. What if I put a blueberry in the gelatin - would it sink, float, do nothing? Would the vibration inhibit setting, slow setting, create cool patterns?
Tyler's response - "Why not just pour part of your gelatin with a blueberry and let it set up, then add the rest of the gelatin?" "That's not the point," I responded.
"Why not just set a blueberry in the bottom and turn it over when its set?" "You're missing the point!" I barked.
I don't really care about the blueberry, I want to know the effect of vibration on gelatin setting. Isn't that good enough a goal in itself? I'm sure I'll be playing around soon.
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Craft Republic – Albuquerque, New Mexico
20 hours ago
7 comments:
Knowing your fondness for the proper equipment, a good vibrometer will be worth its weight in amplitude.
And whatever you do, remember that an agressive sine function can play havoc with nearby souffles, mousses, bains marie and cake batters.
I'm just sayin'.
I've a feeling the results will be less than desirable (i.e. liquid forever and ever), but have a go at it :) I hope I'm wrong!
You know as well as I do that the actual results are just a byproduct, good or bad. If they're good we'll make use of them and if not we'll learn from them but it's the process of discovery that is the driving force. The only thing that will cure the curiosity itch is finding out for yourself. I'm looking forward to seeing what you discover.
Naturally my question is how to test this and keep this blog PG rated ;) and Rachel, there's a reason my PhD is not in science...what the heck did you just say!?
Well, you know that old story about how a log lying in the forest will put out as much heat over the time of its decay as would the same log burning in a fireplace---gee-billions of tiny waverquavervibrateshocks will have somewhat the same effect on whatever else you've got cooking as slammin' doors and stompin' around the kitchen.
Sorry. I got above myself. I'd love to see what you discover, as well. It just seems logical that a berry which would float in liquid would be prone to keep rising in vibrating liquid, by dint of space displacement, even as gel starts to occur, more than would a static one, and vice-versa for a heavy one which would sink.
I think you're just a frustrated scientist at heart!
Melissa...did you say "heart"! Wait til tomorrow's post :)
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