[Sca-cooks] Dough question

Dragon dragon at crimson-dragon.com
Wed Mar 19 13:09:47 PDT 2008

Antonia Calvo wrote:
>Mary + Doug Piero Carey wrote:
> >My advice is to NEVER freeze the whole batch in one lump.  It just takes
> >too bluidy long to thaw & warm enough for the yeast to wake up.
> >
>That doesn't just go for bread.  Freezing 10 litres of stew in one lump
>is a classic error made by inexperienced cooks.
---------------- End original message. ---------------------

Basic thermodynamics...

Surface area goes up at a rate of the square of dimensional change 
while volume goes up as the cube. Thus the ratio of surface area to 
volume becomes much smaller as volume increases. The rate at which 
heat exchange occurs is limited by the surface area, thus it can take 
a lot longer for 2 liters of something to defrost than it does for 
one. And the more stuff you have in one mass, the worse it gets.

I'm sure that many of us have noticed that 7 pounds of cube ice melts 
in our coolers at war a lot faster than 7 pounds of block ice. Same 
principle is at work here.


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

More information about the Sca-cooks mailing list