The Optimal Time to Dunk an Oreo, According to Science

iStock // Lucy Quintanilla
iStock // Lucy Quintanilla

Have you submerged an Oreo into a glass of milk and lingered too long? Did you watch in horror as America's supposedly favorite cookie disintegrated before your very eyes? Fear no more! Here's how to find (and elongate) your optimal dunk time.

THE SHORT ANSWER

Dip your cookie for three seconds, give or take. Carry on with your life, dear reader.

THE LONG ANSWER

Well, it depends. Do you prefer a crispy cookie masked in a thin veneer of milk? A cookie that has metamorphosed into unrecognizable gloop? Do you believe in a Goldilocks zone, a Platonic middle-ground that’s neither too dry, nor too spongy, but just right? It’s all subjective. But let’s assume you want an Oreo that is pleasantly soggy and has maintained its structural dignity.

There’s math for that. In the late 1990s, Len Fisher, then a professor of physics at the University of Bristol, sparked a media storm when he argued that a decades-old mathematical formula could predict the perfect dunk time for a cookie. It’s all thanks, he claimed, to capillary action.

Water molecules are adhesive: They cling to solid surfaces. (It’s why water in a beaker shows a meniscus—it’s attracted to the sides of the container.) When water enters a small tube, the liquid can adhere to surfaces in ways that seem to defy gravity: This is why water may crawl up your drink’s straw and why a paintbrush seems to slurp up liquid. That’s capillary action in a nutshell.

On a microscale, a cookie is essentially a series of small, starchy tubes. Fisher writes in his book How to Dunk a Doughnut that a dunking liquid (in our case, milk) is “held in place in the porous matrix by the pressure across the meniscus in the smallest of pores.” In other words, capillary action helps the milk spread through the cookie. In the early 20th century, the American scientist E.W. Washburn cooked up a formula to describe this watery journey.

Washburn's Equation
Lucy Quintanilla

Washburn tested and confirmed his formula by observing ink blots spread through paper. (A simplified version of his equation explains how inkjet printers spit out dry, sharp-looking text.) But it took nearly a century for someone such as Fisher to apply the formula to baked goods: After finding reliable numbers for the variables, Fisher rearranged the equation and solved for T (time).

He discovered that the perfect dipping time for a typical British dunking biscuit with a conventional dip was three-and-a-half to five seconds.

But Fisher never tested Oreos. So in 2016, members of Utah State University’s Splash Lab—an academic group studying the behaviors of fluids—put Oreos to the test. (Splash Lab, we should note, has an appetite for quirky experiments: They’ve studied the fluid dynamics of urinal splashback, analyzed the physics of the perfect skipping stone, and even tested the insulating properties of beards.)

Three researchers gathered Oreos, Chips Ahoy, Nutter Butter, and Graham Crackers and dipped the cookies halfway in 2 percent milk for half a second to seven seconds. After dunking, the team weighed the treats and measured how much milk had been absorbed.

The results: Oreos absorbed 50 percent of their potential liquid weight in just one second. After two seconds, they absorbed 80 percent. The number flatlined briefly for a second. After the fourth second, the cookie maxed out: It absorbed all its possible milk. “This data indicates that for the tested cookies, keeping your cookie in the glass any longer than five seconds does not lead to any additional milk entering the cookies,” their study suggested.

A graph of optimal cookie dunk times.
Oreo cookies absorbed milk at the same rate as Nutter Butter, taking in 100 percent of their liquid weight in four seconds.
Splash Lab

Splash Lab then performed a second test, dunking all cookies for six seconds and attaching them horizontally to a clamp. They waited for the cookies to collapse. The Oreo lasted an impressive five minutes! Compare that to measly Graham Crackers, which crumbled after eight seconds.

The takeaway: Three seconds is enough time to saturate most of an Oreo. There’s no benefit to dunking longer than four seconds. (Unless you want to watch the cookie crumble into your milk. As Splash Lab’s Randy Hurd, a mechanical engineering Ph.D. candidate, told us: “Waiting for the crisp cookie structure to break down is not necessarily a waste of time if that’s what you prefer.” We don’t judge.)

However, things get more complicated if you choose a different kind of dairy.

THE LONGER ANSWER

Your choice of milk could change the optimal dunk time by a few split seconds.

In 2011, researchers published a study in the Journal of Food Science that explained why milk doesn’t immediately turn breakfast cereal into mush: Fats and other solids in the dairy hindered “liquid infiltration,” slowing absorption. The same process is true of cookies, says Jennifer Fideler, a graduate student in food science at North Carolina State University.

Milk, for one, is full of sugars. Sugars are hygroscopic, meaning they hold onto moisture and can prevent liquid from seeping into the cookie. Additionally, fat and carbohydrate molecules are big. They can prevent the water in the milk from infiltrating the cookie’s porous matrix.  “Not only is it likely that the fat content of the milk (whole, 2 percent, skim, even heavy whip!) would affect the rate of moisture migration ... but the fat included in the cookie—and even moreso the cream filling—would help resist the influx of fluid,” Fideler wrote in an email.

Fat content doesn’t just slow down absorption time. It’s also known to enhance the flavor. In 1999, Len Fisher tested more than 200 British biscuit and drink combinations and concluded that milk could make a cookie 11 times more flavorful. (This wasn’t peer-reviewed, and it was sponsored by a biscuit company, so take it for what it’s worth.) “Milk is essentially fat droplets suspended in water and those fat droplets stay around in your mouth and they hang on to the flavour in the biscuit so that the aroma can be released up to the back of your nose,” Fisher told the BBC.

So, if you’re the type of person who dreams of extending the optimal Oreo dunk time while enhancing the flavor, toss the skim milk down the drain and pour a cup of high-fat dairy. Whole milk (3.25 percent butterfat) spiked with half-and-half (generally 10 percent butterfat) could extend your dunk time. But if you wanted to indulge and throw a Hail Mary—and have a few spare notches left in your belt—try dunking in heavy cream (36 percent butterfat). Heck, while we’re at it, why not go all the way and dip it in melted butter (80 percent butterfat).

(We’d like to take this moment to say we are not licensed to give nutritional advice and are not liable for culinary crimes against humanity. So maybe don't do this.)

THE MUCH LONGER ANSWER

If you wanted to boost the optimal Oreo dunk time even longer, there’s another principle you can hack: Water Activity.

Water activity is a measurement of how likely something gives away moisture. It’s measured on a scale from 0 to 1: Milk, for example, possesses a high water activity of 0.98. It readily gives its water away. A cookie, on the other hand, has a water activity hovering around 0.3. It holds onto its moisture and is more likely to absorb water.

Food manufacturers and processors have to constantly contend with water activity. It’s critical in determining a product’s safety, stability, and shelf life: Controlling water activity is the easiest way to prevent—and predict—the spread of dangerous bacteria [PDF]. (That’s because items with a high water activity are more likely to give water away to nasty microorganisms, causing spoilage.)

But for our selfishly sweet-toothed purposes today, water activity is just another factor affecting the critical cookie dipping time. A liquid with a lower water activity will hold onto its moisture more tightly than standard milk, Fideler explains. So, if you wanted to extend the optimal dunk time further, you should try to dip your Oreo into dairy that not only contains lots of fats and carbs, but also possesses a relatively low water activity. With that in mind, we have the perfect recommendation: Sweetened condensed milk. (We don’t actually recommend this.)

Boasting a high butterfat content (8 percent), obscene loads of carbs (166 grams per cup), and a relatively low water activity (.87), sweetened condensed milk is perfect if you’re the kind of person who relishes long dunk times and believes “calories” are just another government conspiracy designed to scare you from chugging modernity’s decadent ambrosias.

Dunk away!

This story originally ran in 2017.

10 Things You Might Not Know About Wine

iStock/MarkSwallow
iStock/MarkSwallow

Between the vine and the liquor store, plenty of secrets are submerged in your favorite bottle of wine. Here, Tilar J. Mazzeo, author of Back Lane Wineries of Sonoma, spills some of the best. Here are a few things you might not know about wine.

1. Digital eyes are everywhere in today's vineyards.

Certain premium estates in Bordeaux and Napa are beginning to look a little more like army bases—or an Amazon.com warehouse. They’re using drones, optical scanners, and heat-sensing satellites to keep a digital eye on things. Some airborne drones collect data that helps winemakers decide on the optimal time to harvest and evaluate where they can use less fertilizer. Others rove through the vineyard rows, where they may soon be able to take over pruning. Of course, these are major investments. 

2. Modern vineyards also bury a lot of cow skulls. 

They’re not everywhere, but biodynamic farming techniques are on the rise among vintners who don’t want to rely on chemicals, and this is one trick they’ve been known to use to combat plant diseases and improve soil PH. It’s called Preparation No. 505, and it involves taking a cow’s skull (or a sheep’s or a goat’s), stuffing it with finely ground oak chips, and burying it in a wet spot for a season or two before adding it to the vineyard compost.

3. Ferocious foliage is a vintner's secret weapon.

The mustard flowers blooming between vineyard rows aren’t just for romance. Glucosinolates in plants like radishes and mustard give them their spicy bite, and through the wonders of organic chemistry, those glucosinolates also double as powerful pesticides. Winemakers use them to combat nematodes—tiny worms that can destroy grape crops.

4. Roses in a vineyard are the wine country equivalent to the canary in the coal mine. 

Vintners plant roses among their vines because the flowers get sick before anything else in the field. If there’s mildew in the air, it will infect the roses first and give a winemaker a heads-up that it’s time to spray.

5. Birds of prey help protect the grapes.

Glasses of red wine and charcuterie
iStock/Natalia Van Doninck

Small birds like blackbirds and starlings can clear out 20 percent of a crop in no time. But you know what eats little birds? Big birds. Falconry programs are on the rise in vineyards from California to New Zealand. Researchers have found that raptors eat a bird or two a day (along with a proportion of field mice and other critters) and cost only about as much to maintain as your average house cat.

6. Small bugs become big problems in wine tasting rooms.

Winemakers are constantly seeking ways to manage the swarms of Drosophila melanogaster that routinely gather around the dump buckets in their swanky showrooms. You know these pests as fruit flies, and some vintners in California are exploring ways to use carnivorous plants to tackle the problem without pesticides. Butterworts, sundews, and pitcher plants all have sweet-sounding names, but the bug-eating predators are fruit fly assassins, and you’ll see them decorating tasting rooms across wine country.

7. Wine needs to be filtered. 

Winemaking produces hard-to-remove sediments. Filters can catch most of the debris, but winemakers must add “fining agents” to remove any suspended solids that sneak by. (Unwanted compounds in the wine bind with the fining agents so they can be filtered and removed.) Until it was banned in the 1990s, many European vintners used powdered ox blood to clean their wines. Today, they use diatomaceous earth (the fossilized remains of hard-shelled algae), Isinglass (a collagen made from fish swim bladders), and sometimes bentonite (volcanic clay). Irish moss and egg whites are also fine wine cleaners.

8. Wine is ever so slightly radioactive (that's a good thing).

About 5 percent of the premium wine sold for cellaring doesn’t contain what the label promises. So how do top-shelf buyers avoid plunking down serious cash on a bottle of something bunk? Most elite wine brokerages, auction houses, and collectors use atomic dating to detect fraud. By measuring trace radioactive carbon in the wine, most bottles can be dated to within a year or two of the vintage.

9. MRIs can determine the fine from the funk.

Even with atomic dating, there are certain perils involved in buying a $20,000 bottle of wine. Leaving a case in the hot trunk of your car is enough to ruin it, so imagine what can happen over a couple of decades if a wine isn’t kept in the proper conditions. Back in 2002, a chemistry professor at University of California at Davis patented a technique that uses MRI technology to diagnose the condition of vintage wines. This technique may soon be used at airport security, meaning you’ll be able to carry on your booze.

10. Wines can be aged instantly.

If you end up with a bottle of plonk, Chinese scientists have developed a handy solution. Zapping a young wine with electricity makes it taste like something you’ve cellar aged. Scientists aren’t quite sure how it happens yet, but it seems that running your wine for precisely three minutes through an electric field changes the esters, proteins, and aldehydes and can “age” a wine instantly.

Taco Bell is Opening a Taco-Themed Hotel in Palm Springs This Summer

Taco Bell Corp.
Taco Bell Corp.

For some, having a Taco Bell and its cheese-filled menu within driving distance is enough. For others, only a Taco Bell destination vacation will do. This August, the popular fast food chain is going to convert an existing Palm Springs, California, hotel into a burrito-filled Taco Bell getaway for a limited time.

The Bell Hotel will have all the usual amenities—rooms, food, gifts, and a salon—operating with a taco-themed cosmetic facelift. The nail salon, for example, will feature Taco Bell-inspired nail art. (Though we're not entirely sure what that consists of—possibly nails that resemble hot sauce packets.) The gift shop will feature Taco Bell apparel. Guests can also enjoy the standard variety of Taco Bell menu items. According to Thrillist, some new additions to their line-up are expected to be unveiled.

The as-yet-undisclosed hotel in Palm Springs will be operating as a Taco Bell partner for five nights total. As with pop-up stores and other publicity campaigns, the expectation is that guests will share their bizarre Taco Bell resort experience on social media and create some buzz around the brand. Taco Bell is no stranger to audacious marketing, as in the case of their Taco Bell Cantina in Las Vegas, which books weddings. Recently, the company also began making home deliveries via GrubHub.

The Bell Hotel website is now accepting sign-ups so fans can be notified when reservations open. The facility is expected to open August 9.

[h/t CNBC]

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