Using the dynamics of fluids to perfect the cooking techniques of crêpe



Credit: CC0 Public Domain

A pair of fluid dynamics physicists, one with the Ecole Polytechnique and another with the University of Canterbury, used their respective histories to develop the ideal way to fry a crêpe. In his article published in the Physical revision fluids, Edouard Boujo and Mathieu Sellier describe their approach to finding the best way to cook a crêpe.

The study began when Sellier was frustrated with his efforts to create a very flat crepe – most people who eat crepes would no doubt agree the plan is the ideal form. Irregular or irregular crepes tend to cook unevenly, resulting in some cooking parts too much or too little. Sellier recalls that his wife pointed out that as a physicist specializing in fluid dynamics, he should be able to figure out the best way to pour and cook a simple crêpe. Intrigued, he joined Boujo to do just that.

To create the best technique for placing the crêpe dough in the pan, the two created a simulation that showed both the pan and the dough in action. To come up with an ideal approach, the researchers applied an accompanying optimization – a math-based approach that takes into account the movement of fluids in a moving container. After adjustments, the simulation showed the researchers the best way to cook a crêpe.

The simulation suggested that the best technique was to pour the right amount of dough into a hot frying pan and then tilt the pan pretty steep, forcing the dough to slip to the edge of the pan. Then the pan should be turned in a way that forces the dough to spread to other parts of the pan – until it is completely covered. The pan angle should be gradually reduced during the final step until the pan is flat on the cooker.

The researchers report that their results showed an improvement of 83% in the uniformity of crêpe and a seal of approval of their happy daughters. They note that the simulation can also be used for other liquid applications, such as making chocolate or applying coatings to smartphone screens.

Using Physics to Find the Best Way to Fry a Crepe

Contours of the film thickness h (x, t) for the optimal harmonic kinematics minimizing U (tf), obtained with the Monte-Carlo method. Credit: arXiv: 1901.06028 [physics.flu-dyn]

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More information:
E. Boujo et al. Pancake manufacturing and surface coating: excellent control of a liquid gravity driven film, Physical revision fluids (2019) DOI: 10.1103 / PhysRevFluids.4.064802,

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Using the dynamics of fluids to perfect the cooking techniques of crêpe (2019, June 20)
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