h a l f b a k e r yBone to the bad.
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Dough in a soft enough colloid to dissolve
pressurized CO2 and spray out from a can
much like the whipped cream cans. The
dissolved CO2 also helps the bread rise as
well as pressurizing the contents to come
out of the can. A win/win situation.
Copious ammounts of oil in the
pressurized
dough would also help this
mixture come out of the can. So it woud
be easy to create a focaccia type bread
aerosol.
Here's the third idea that goes along with
this. Have a mixture similar to the
focaccia type bread aerosol and add
different nozzles on the end like say in
this case a nozzle with very thin parallel
wires in close proximity. Voila, now you
have phyllo dough in a can.
Three ideas, Aerosol Dough which leads to
the Aerosol Dough Nozzle which allows
for Aerosol Phyllo Dough.
[link]
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One aerosolized croissant coming up |
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You might also end up with Graffiti dough, which would at least be easy to remove: |
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1. Light blow torch
2. Wave liberally over the dough scribble
3. eat, or force feed it to the little cherub who daubed your wall with their ciabatta based tag. |
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Kinda gross, but you get a bun just because I'm glad to see you. + |
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Great idea, I'm surprised no one's thought of it yet. Maybe there's an ancillary market in the Vatican: for a new take on communion, go to the front of the church, rip a holy finger off the Jesus bread statue, have a sip of wine, and you're good to go. |
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Of course, for a conventional loaf of bread, the container would have to be somewhat larger than your garden-variety spraycan, depending on the amount of pressurization. |
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in a can shaped like the pillsbury dough boy |
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got a feeling it would jam up more often than the office photocopier. |
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In England, pubs serve 'pies' which are tubs of stew with a puff pastry disc balanced on top. This sounds like a much better solution, although I will miss getting a free frisbee with my meal. |
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I've sometimes wondered if soft pretzel makers ever get carpal tunnel syndrome from the flipping motion of their wrists when they twist each pretzel into its fun shape. If so, aerosol pretzel dough could probably relieve that problem. |
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