Wachholder Ham Waddell Hall Apples Wadschinken Wafers -- Benne Wafers -- Chocolate Wafers -- Graham Wafers -- Tunbridge Wells Wafers -- Vanilla Waffle Iron Waffles Waffles -- Belgian Wagarashi Wagashi Wagashi -- Daifuku Wagashi -- Namagashi Wagener Apple Wagon Wheels Wagyu Beef Waikato Potatoes Waikato Potatoes Waimate Berries Waimea Potatoes Wakame Wakame Soba Wakatay Mint Waldo Berries Waldorf Astoria Cake Waldorf Salad Walewska -- À la Walla Walla Onions Walms Walnut Butter Walnut Oil Walnut Sauce Walnuts Previous | Next | Dunking© Copyright 2009. All rights reserved and enforcedPeople like the flavour of a dunked cookie. They feel that the moisture a hot drink wakes up the flavour of their cookie. Some people will boldly plunge up to half their cookie all at once in their drink, other people will moisten an edge at a time. Dunking is done more in England than it is in Scotland. Digestive Biscuits are the most reliable biscuits to use for dunking. Ginger Nuts are also good. Research into all this was actually conducted into 1998 by Len Fisher, a physicist at the University of Bristol. As simple as cookies are, there is actually a lot of science behind what makes for a good "dunking" cookie. Starch molecules in cookies are attached to each other by sugar. Liquid will swell the starch, making the biscuit soft to eat, but it will also dissolve the sugar holding it all together. If the cookie absorbs moisture too fast, it will disintegrate completely into your cup of tea. A good dunking cookie is one in which the sugar will not absorb moisture too quickly. Italians dunk biscotti into "vin santo."
See Also:CookiesOther entries for: Technical TermsAccolade, Acetic Acid, Air-Layered, Alliumophobia, Alpha Amylase, Alum, Alveograph, Ascorbic Acid, Best Before Dates, Biologique, Butyric Acid, Carbonic Acid, Carnauba Wax, Chocolate Bloom, Collops, Cracker Barrel, Cucina Casalinga, Cultivar, Deipnophobia, Dioecious Plants, Du Jour, Dunking, Etiolation, EU Designations, F1, Firkin, Free-Range Chickens, Free-Range Total Freedom, French Revolutionary Calendar, Gastrique, Gâte-sauce, Gomme Arabique, Hybrid, Invaiatura, Kosher, Lachanophobia, Lime (Chemical), Listeria, Lye, Mageirocophobia, Maillard Reaction, Open Pollinated, Ostraconophobia, Oxalic Acid, Pack Date, Pavé, Phosphoric Acid, Plant Variety Protection, Pome, Potassium Nitrite, Potluck Suppers, Punnet, Quinine, Rifilature, Scald (Fruit), Sell-By Dates, Sodium Nitrite, Stufatura, Sunday Roast, Traditional Free-Range, Turophile, Use-By Dates, Yatai, Ye Shi, Yearling, Yuuki |
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