Calling all chefs/engineers! I make pancakes a few times a week and the viscosity of the batter is one of the most critical factors to get right if you want perfection. I’ve learned to eyeball it, but can’t really explain it to my daughter. Can you think of a simple viscosity test she could do with kitchen stuff to replicate the process?
@daniel when I worked at Taco Bell, we would test the refried beans viscosity by taking a scoop, putting it on this series of circles that were on the table. The smaller circle was too thick, the largest was too liquidy, and the middle was just right!
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@nickchuckwalter Yeah, maybe I could make some kind of ladle with a round gauge at the bottom of it. Pour it in the skillet and test?!
