h a l f b a k e r y"More like a cross between an onion, a golf ball, and a roman multi-tiered arched aquaduct."
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Boiling an egg is an example of a largely one-way thermodynamic operation. Entropy, in terms of eggs at least, will march inevitably towards increasedness. There just isn't a way to unboil an egg.
Consider cheese.
Cheese can be sliced, diced, melted, spread and grated. Each of these fundamental
operations has traditionally been a one-way process - just like eggs.
Not any more! With the Cheese Annealer, any number of small morsels of cheese can be quickly welded back together in order to recreate a larger piece (technically known as a 'supercheese') for improved storage and knuckle-saving gratability.
Due to cheese's unique non-entropic characteristics, the cheese annealer simply heats the two edges of the cheese pieces to be combined, and using the miracle of ultrasound, maintains the various edges at a high enough temperature until they melt seamlessly into one another (some pressure may be applied to assist the process) at the bonding point.
Various settings can be applied to accommodate differing cheese consistencies, varying from the hardest parmesan, traversing the cheese gamut through to the softer cheeses, such as ripened camemberts and the runniest Brie de Meauxes (Bries de Meaux?)
www.cheese.com
http://www.cheese.com/
"The #1 resource for cheese!" [zen_tom, May 13 2008]
[link]
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Fantastic. Use this process to make a giant cheese globe showing the origin of every variety. |
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stop playing with your food. |
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Could you take the holes from Emmental
and put them in, say, Wensleydale? |
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[Hippo] that does fall under advanced welding - but I just found this in one of the Appendices from the many-paged instruction book... |
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"A cross-cheese joint (such as, for example Emmental and Wensleydale) may well require a tertiary cheese component, ideally a spreadable cheese, such as Dairylea, to act as a kind of flux, in preparation of the two surfaces to be joined." |
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Hmm - Dairylea, you say? I've always used
Brie-Mastic before now. |
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Thank you, thank you, for saving cheesy goodness, and providing a method for multiple cheeses to be merged. Heres a bun, its vastness capable of holding all the new cheese congregations. |
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Presumably cheese can be alloyed? |
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We are particularly interested in the idea of
developing eutectic cheese alloys. |
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Oddly, Queso de Calatanazor is annealed, or at
least case-tempered. The mature cheese is quite
dense and crumbly, and has only a thin rind. The
cheesemaker places the whole cheese (some of
which can way in excess of 25kg) in boiling brine
for about 20 minutes, then pours in cold water
and leaves everything to cool down for a few
hours. Afterwards, the cheese has an outer layer,
about half an inch thick, which has been heat-
treated and is rather like a very tough Edam. In
this condition, the cheeses can be shipped
without damage. |
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//some of which can way in excess of 25kg// |
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In late October, they have a festival where
cheesemakers compete to carry 25kg cheeses -
*before* they have been treated in broiling brine -
from
the mayor's house to the church. This involves
climbing some 127 steps. In this condition, the
cheeses are still fragile and, if a cheesemaker
drops
or breaks his cheese in his haste, the townspeople
are allowed to take the pieces. |
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I think it's safe to assume that the phrase 'revitalise your cheese stumps' could only have been generated here. |
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Unboiling an egg is simply a process of modifying
the
proteins and amino acids to their previous state. |
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While an arduous task to take care of each protein
(and don't get me started on the extra work if
there's
a baby chicken in there) molecule by molecule it
can,
in theory, be done. |
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On another topic some cheeses are terrible at
melting. They lose oils long before the proteins
let loose. |
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