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The Physics of Fried Rice - Too Nerdy Not to Share
SciAggie
Posts: 6,481
I ran across this and just had to share it. And entire paper about the physics of fried rice.
https://royalsocietypublishing.org/doi/pdf/10.1098/rsif.2019.0622
https://www.youtube.com/watch?v=ywfBSnXklfk
https://royalsocietypublishing.org/doi/pdf/10.1098/rsif.2019.0622
https://www.youtube.com/watch?v=ywfBSnXklfk
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
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Amazingly interesting but now my brain hurts.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Interesting.I noticed they kept this in the realm of Newtonian (classical) mechanics. But the observation at a quantum level for this experiment may have very swell split the universe an infinite number of times as per the "many worlds" theory if you subscribe to the duality of particle/wave theorems such as the Schrodinger equation and quantum superposition.Maybe in one of those many worlds, this forum is a much more friendlier place.
______________________________________________I love lamp.. -
nolaegghead said:Interesting.I noticed they kept this in the realm of Newtonian (classical) mechanics. But the observation at a quantum level for this experiment may have very swell split the universe an infinite number of times as per the "many worlds" theory if you subscribe to the duality of particle/wave theorems such as the Schrodinger equation and quantum superposition.Maybe in one of those many worlds, this forum is a much more friendlier place.
In an infinity of universes, there is one that has an infinity of variants that are all the same, in a fractal self-similar fashion
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Yeah, maybe - but the rice has wok hei in all of themnolaegghead said:Interesting.I noticed they kept this in the realm of Newtonian (classical) mechanics. But the observation at a quantum level for this experiment may have very swell split the universe an infinite number of times as per the "many worlds" theory if you subscribe to the duality of particle/wave theorems such as the Schrodinger equation and quantum superposition.Maybe in one of those many worlds, this forum is a much more friendlier place.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
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now that i have the math all done, im willing to try this out in somebody elses kitchen. not using apostrophes any more either
fukahwee maineyou can lead a fish to water but you can not make him drink it -
This is an interesting rabbit hole to explore.
A quote from the article:
"Wok hei is a type of browning, enabled by the Maillard [4] chemical reaction that takes place only when the wok surface reaches 1000°C. Under such high temperatures, chefs [5] surmise that the rapid motion of the wok enables browning without burning."
Is there an optimal periodic function that achieves good Maillard reactions and browning without burning? Is this among the reasons that rotisserie chicken is so good? Maybe it's not about the "self basting" Is there an optimal rate of rotation for rotisserie? Is it protein dependent? Mass/volume dependent? Do we need a rheostat on our rotisseries? What about tacos Al Pastor?
Is there actually an optimal surface temperature for a rotating protein that helps achieve the desired results? What would be a good way to quantify it?
I can think of a few folks here that could tackle these questions. I'd be willing to sit back and watch with great interest while consuming adult beverages...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
TL;DRThe Cen-Tex Smoker said:So many words...
Get the wok stupid hot and flip faster...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Note that the "flip rate" is based on the trajectory of the rice grains. The trajectory of these rices grains is determined by Earth's gravitational field. So it might be worth noting that if you decide to make an intergalactic trip and find yourself making fried rice in a gravitational field with a magnitude that differs from Earth - you may need to adjust your flip rate in order to achieve wok hei.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
The maillard reaction occurs between 280 and 330F according to the wiki on it. I'm going to posit the wok temp of over 1000F doesn't mean the surface of the rice is over 1000F. As the contact time is brief and moving, and the rice is a little papoose of water soaked starch and protein, the key is to keep the rice surface area somewhere in the sweet spot for the reaction. The hot wok is fighting the cooling effect of the rice and the heat load of mass. Stop flipping and you'll start burning. Keep it in the air too much and it doesn't get hot enough.
______________________________________________I love lamp.. -
That said, I skimmed, but TL;DR on the article. After all, I'm nola it all.
______________________________________________I love lamp.. -
It must be pointed out that Wok-Tossing Exoskeletons WBAGNFARB.
___________If serving is beneath you, leading is beyond you.
Ogden, UT
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Well it's about damn time someone finally developed a mathematical model that successfully describes the wok tossing process!“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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@nolaegghead Yeah, this is just fun - I have a bit of down time today which is unusual and this is entertaining.
The specific heat capacity of a rice grain and the time needed to transfer the appropriate amount of thermal energy would be a fun calculation. I guess
Q=mc(delta)T would do it...
@Botch I admit I was skimming by wok-tossing exoskeletons.... That would be cool on a t-shirt... I'm thinking about those little wok shaped droids from Star Wars flipping a wok over some kind of jet exhaust flame burner...
https://imagesvc.meredithcorp.io/v3/mm/image?url=https://static.onecms.io/wp-content/uploads/sites/6/2019/11/pit-droids-1-2000.jpgColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:This is an interesting rabbit hole to explore.
I can think of a few folks here that could tackle these questions. I'd be willing to sit back and watch with great interest while consuming adult beverages...
OK, that's it. "Maillard Camp," your back yard. Wok afficianados and chemists will work this out. I'll come and supply WR DO and kind words of encouragement.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
How does this translate to my Blackstone?
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Yawn. This is a set of ODEs at best."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Party pooper...JohnInCarolina said:Yawn. This is a set of ODEs at best.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Ordinary diff equations are like cave drawings to John....that elitist bastardge
______________________________________________I love lamp.. -
JohnInCarolina said:Yawn. This is a set of ODEs at best.
Oh look, it's the obnoxious self-important Professor that everyone tolerates (but no one actually likes) chiming in with something obnoxious and self-important.I used to be able to name every nut that there was. -
Lol.WesJohnson said:
Oh look, it's the obnoxious self-important Professor that everyone tolerates (but no one actually likes) chiming in with something obnoxious and self-important."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
But, can physicists cook good fried rice?.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
I can't run, barely walk, and don't wok. Gave the article a fly-over and declared "TLDR" as a LEO cruise is gathering momentum. I'm sure science wins out but the closer is "I'm too old to GAF!" Have a great evening.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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WesJohnson said:
Oh look, it's the obnoxious self-important Professor that everyone tolerates (but no one actually likes) chiming in with something obnoxious and self-important.
https://www.youtube.com/watch?v=mJHvSp9AKYg
______________________________________________I love lamp.. -
Job Interviews. No wonder I couldn't get a better job, I wuz doing it rong. :(nolaegghead said:___________If serving is beneath you, leading is beyond you.
Ogden, UT
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Another download while working late in the lab. I enjoy fried rice. Or at least, I used to. I just stop in to Sopporo's for my fried rice fix, math is pretty simple:
($X/pound) + a dry Austrian riesling = yum.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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