![]() |
Chocolate milk dilemma?
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: |
There's such a thing as Vanilla Oreos?
|
Blasphemy!!
|
Quote:
|
Quote:
I am not a dunker, so have not encountered this phenomenon. I'll have to try this angel food cake. |
I am not a dunker. However I am a splitter. To me, the double stuffed Oreos split better than regular Oreos.
|
Quote:
|
Quote:
|
Put it all in a blender.
|
1 Attachment(s)
Quote:
Weird. |
The real problem is; how do you get the part of Oreo you are holding while drinking soft?
|
Quote:
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 |
Wow! Your life must be pretty good if this is a problem worth writing down!
|
Quote:
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. |
Quote:
You are welcome! |
All times are GMT -5. The time now is 12:02 AM. |
Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2025, vBulletin Solutions Inc.
Search Engine Optimisation provided by
DragonByte SEO v2.0.32 (Pro) -
vBulletin Mods & Addons Copyright © 2025 DragonByte Technologies Ltd.