threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
Get Red Adair in, he'll sort it out.
OK, purely for my own benefit. I had to figure this out.
The coefficient of linear thermal expansion of ceramics is very low. it is about 4 thousands of a millimeter per degree centigrade.
Assuming we can heat the bigger dish to 90 degrees C and cool the smaller one to 10 degrees using hot and cold water then.
Assuming ambient temperature of 20 degrees C then the big one will increase in temperature by 70 degrees and the small one decrease in temperature by 10 degrees.
The big one (200mm diameter) will grow to 200 plus 70 x 4 x 10^-3 = 200.28mm
The small one (190mm diameter) with shrink to 0.19 minus 10 x 4 x 10^-3m. = 189.96mm
The difference due to shrinkage/expansion is .32mm.
However, if the water method is used, it will have to be done upside down since the inner case will just sink down deeper.
I'm googling "upside down filling of a flat pan with water" as we speak.
No results so far.
My compressed air line isn't exactly noodle dick.
Only to two decimal points? Tsk tskOK, purely for my own benefit. I had to figure this out.
The coefficient of linear thermal expansion of ceramics is very low. it is about 4 thousands of a millimeter per degree centigrade.
Assuming we can heat the bigger dish to 90 degrees C and cool the smaller one to 10 degrees using hot and cold water then.
Assuming ambient temperature of 20 degrees C then the big one will increase in temperature by 70 degrees and the small one decrease in temperature by 10 degrees.
The big one (200mm diameter) will grow to 200 plus 70 x 4 x 10^-3 = 200.28mm
The small one (190mm diameter) with shrink to 0.19 minus 10 x 4 x 10^-3m. = 189.96mm
The difference due to shrinkage/expansion is .32mm.
However, if the water method is used, it will have to be done upside down since the inner case will just sink down deeper.
I'm googling "upside down filling of a flat pan with water" as we speak.
No results so far.
Has anyone suggested making a flan in the top one and cooking it for old time's sake, anything other than smashed dishes is a bonus.
If you have a food processor, short crust pastry is trivially easy to make. Not very difficult in a bowl either, but requires a little skill.The pastry is from a shop
Actually, I ended up making it myself. I crushed a couple of digestive biscuits into the mix as well.If you have a food processor, short crust pastry is trivially easy to make. Not very difficult in a bowl either, but requires a little skill.
Flaky and puff are a bit more of a chore so worth buying premade, and no one but an insane person would try to make filo from scratch.
Tah dahhh..![]()
+1Thank heavens for that, I can unsubscribe from the thread and get back on with my life.
Yes! and I am with you through the flan crisis. Sure, I "may" have problems of my own to solve, but I am ignoring them until your flan cases are separated.