Chocolate milk dilemma?

[Topspinmo]

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster.

This leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster? :undecided:

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones. :shrug:

[BrianL99]

There's such a thing as Vanilla Oreos?

[shaw8700@outlook.com]

Blasphemy!!

[Byte1]

There's such a thing as Vanilla Oreos?

Yes, and they also have Gluten Free vanilla Oreos.

[fdpaq0580]

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster.

This leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster? :undecided:

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones. :shrug:

OMG! You are gonna freak out a lot of folks when they find out Oreo's come in different combinations.

I am not a dunker, so have not encountered this phenomenon. I'll have to try this angel food cake.

[Mleeja]

I am not a dunker. However I am a splitter. To me, the double stuffed Oreos split better than regular Oreos.

[fdpaq0580]

I am not a dunker. However I am a splitter. To me, the double stuffed Oreos split better than regular Oreos.

Ooo! Double stuffed! Just like me.

[seecapecod]

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster.

This leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster? :undecided:

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones. :shrug:

I can’t wait to retire and ponder life’s mysteries like this one! Except with Chocolate Oreos and plain milk!

[mikreb]

Put it all in a blender.

[BrianL99]

I can’t wait to retire and ponder life’s mysteries like this one! Except with Chocolate Oreos and plain milk!

There's something seriously wrong with the world, when VANILLA Oreos are dunked in CHOCOLATE milk.

Weird.

[quarter man]

The real problem is; how do you get the part of Oreo you are holding while drinking soft?

[crash]

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster.

This leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster? :undecided:

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones. :shrug:

I have no idea what 10% milk is. Whole milk is only 3.2% fat.

Chocolate milk contains a gum carrageenan to keep the chocolate suspended that could slow adsorption. If you make your chocolate milk from syrup then it contains gums and emulsifiers to keep the cocoa suspended c

[PLedoux]

Wow! Your life must be pretty good if this is a problem worth writing down!

[BrianL99]

Chocolate milk contains a gum carrageenan to keep the chocolate suspended that could slow adsorption. If you make your chocolate milk from syrup then it contains gums and emulsifiers to keep the cocoa suspended c


Another of life's mysteries, explained!

All those years my Mom was pouring Hershey's syrup into my milk, she was stuffing me with gum & emulsifiers ?

I wish I had developed a taste for the Nestle's powdered Quick.

[Steve]

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster.

This leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster? :undecided:

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones. :shrug:

First of all, if this was done at your home was the A/C or heat running at the time? This greatly lowers the humidity which is a major factor in Oreo absorption rates. Next, if the A/C or heat was not on were the windows and/or doors open? This can affect the air flow through your home which also changes absorption rate. Thirdly, were these Oreos the first in the package, from the middle or the last removed from the package? The Oreos are hermetically sealed at the packing plant to avoid exposure to outside air and how long they have been exposed can make a major difference in absorbability. And lastly, are the chocolate Oreos and the vanilla Oreos packaged at the same plant? Latitude and longitude of the packing location can also have an effect. Oh, one more thing. What about the rotation of the earth in relation to when the Oreos were packed, when they were purchased, when the package was opened and how much time after the opening the Oreos were dunked?

You are welcome!

[Warcats]

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster? :undecided:

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones. :shrug:

As a decades long oreologist this is a dilemma that confounds our best scientists to this day. Back in the 60s I was involved with the study of Oreos dipped into orange juice however the vanilla Oreo had yet to be developed. Indeed the vanilla Oreo has caused chemistry and physics to be questioned at even their most basic laws and has lead to a redefinition of molecular interaction.Some have even postulated that there is a Devine intervention at play here. Of course this is just superstitious nonsense as each day the dipability of vanilla Oreos advances science.

[bruce213]

I would be interested in a grant and conducting more research.

[mikeycereal]

The carrageenan found in chocolate milk acts as a thickener which takes more time to absorb into the cookie.

edit: didn't see crash's answer before posting.

[ElDiabloJoe]

Ooo! Double stuffed! Just like me.

Ummmm, you're a porn star???

[rsmurano]

go for the mint Oreos, you won't have this problem

[BrianL99]

Does anyone have insight on how how Chips Ahoy react to the various milk options?

[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 :coolsmiley:). 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.

[Warcats]

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 :coolsmiley:). 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.

[fdpaq0580]

Ummmm, you're a porn star???

Not that lucky. Just fat.

[simplesimonsaid]

I would be interested in a grant and conducting more research.

Find a link between Climate Change and Oriole dunking, and your grant is assured.

[Bob.Betty]

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster.

This leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster? :undecided:

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones. :shrug:


my only question is where do you buy your weed?

[BrianL99]

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.

Confirmed by Wiki

I didn't know that Hydrox was Kosher ... not that I'd be swayed by that.

[macawlaw]

Put it all in a blender.
With ice cream.

[CFrance]

I make my own Hershey's chocolate syrup. It has no gums or other artificial ingredients to slow down absorption. 1.5 cups sugar, 1.5 cups water, 1 cup cocoa powder, dash of salt, 1 tsp vanilla.
Heat first 4 ingredients, stirring, till it comes to a boil. Boil one minute. Take off the heat and stir in vanilla. It takes all of ten minutes and tastes exactly like Hershey syrup. You can make as little or as much as you like. Keep it refrigerated.

[RICH1]

my only question is where do you buy your weed?
could be medicinal ! You asked the real question..

[fdpaq0580]

With ice cream.

Top with whipped cream and a maraschino cherry.

Damn! Now I realllllly want an Oreo shake. Oh, honey! Where are the car keys?

[Topspinmo]

First of all, if this was done at your home was the A/C or heat running at the time? This greatly lowers the humidity which is a major factor in Oreo absorption rates. Next, if the A/C or heat was not on were the windows and/or doors open? This can affect the air flow through your home which also changes absorption rate. Thirdly, were these Oreos the first in the package, from the middle or the last removed from the package? The Oreos are hermetically sealed at the packing plant to avoid exposure to outside air and how long they have been exposed can make a major difference in absorbability. And lastly, are the chocolate Oreos and the vanilla Oreos packaged at the same plant? Latitude and longitude of the packing location can also have an effect. Oh, one more thing. What about the rotation of the earth in relation to when the Oreos were packed, when they were purchased, when the package was opened and how much time after the opening the Oreos were dunked?

You are welcome!


Popppycock….:D

[Topspinmo]

I would be interested in a grant and conducting more research.


Yes, will couple million be sufficient?

[Topspinmo]

Find a link between Climate Change and Oriole dunking, and your grant is assured.

Actually it’s probably best bang for the buck compared some grants.

[Topspinmo]

I make my own Hershey's chocolate syrup. It has no gums or other artificial ingredients to slow down absorption. 1.5 cups sugar, 1.5 cups water, 1 cup cocoa powder, dash of salt, 1 tsp vanilla.
Heat first 4 ingredients, stirring, till it comes to a boil. Boil one minute. Take off the heat and stir in vanilla. It takes all of ten minutes and tastes exactly like Hershey syrup. You can make as little or as much as you like. Keep it refrigerated.

Nestles quick best IMO of course.

[Topspinmo]

my only question is where do you buy your weed?


Sorry I don’t need crutch to get through day. :BigApplause:

[Topspinmo]

The real problem is; how do you get the part of Oreo you are holding while drinking soft?


Only dunk half and drop rest, then dump butts with remaining 2% chocolate milk. Buy this time they are nice and soggy. I watch my weight so they’re only 3 or 4 half butts in cup.
:sigh:

[Randall55]

I make my own Hershey's chocolate syrup. It has no gums or other artificial ingredients to slow down absorption. 1.5 cups sugar, 1.5 cups water, 1 cup cocoa powder, dash of salt, 1 tsp vanilla.
Heat first 4 ingredients, stirring, till it comes to a boil. Boil one minute. Take off the heat and stir in vanilla. It takes all of ten minutes and tastes exactly like Hershey syrup. You can make as little or as much as you like. Keep it refrigerated.Problem solved! Make your own chocolate syrup. If those darn vanilla oreos still refuse to soften when dunked, demand your money back!

I would cut that recipe in half to avoid chomping on vanilla oreos for several days. This will leave room in your stomach to explore why Coke and Pepsi do not have the same amount of fizz. Or, find an explanation why Rice Krispies snap and crackle but never pop. The world is yours, my friend!