Quote:
Originally Posted by StuartCoffey
Not sure about Oreo dunking but I do know about graham cracker dunking. I dunk my graham crackers in fat free milk as the absorption rate is faster than with 2%. This allows me to avoid the situation where the graham cracker falls into the milk before it makes it into my mouth (perhaps I have learned the amount of time the absorption takes place with my fat free milk  ). Additionally the reason for my graham cracker consumption is that when I wake up at 2 AM, after eating 2 to 3 half grahams with my fat free milk I can go right back to sleep. |
To obtain optimal dunking time for graham crackers is as much a question of art as to science. Even Olympic dunkers can vary in hundreds of a second under the same conditions of humidity, temperature and air pressure. Stuffmouth et all who’s famed 1957 study boldly concluded that Hydrox are the best cookie as to maintaining structure after extended submersion. Graham crackers cannot be subject to Stuffmoths conclusions in that the forces that hold them together eludes study to this day.