To dunk or to dip a biscuit or some other food, usually baked goods, means to submerge it into a drink, especially tea, coffee, or milk. Dunking releases more flavour from confections by dissolving the sugars,[1] while also softening their texture. Dunking can be used to melt chocolate on biscuits to create a richer flavour.
Dunking a Lotus Biscoff biscuit
Dunking is a popular way of enjoying biscuits in many countries. A popular form of dunking in Australia is the "Tim Tam Slam", also known as 'tea sucking'.[2] The physics of dunking is driven by the porosity of the biscuit and the surface tension of the beverage. A biscuit is porous and, when dunked, capillary action draws the liquid into the interstices between the crumbs.[3]
Dunking is first reported with ancient Romans softening their hard unleavened wafers (Latin: bis coctum – "twice baked") in wine.[3] Modern day dunking has its roots in naval history when, in the 16th century, biscuits known as "hard tack" were on board Royal Navy ships, which were so hard that the British sailors would dunk them in beer in order to soften them up.[4] The most popular biscuit to dunk in tea in the United Kingdom is McVitie'schocolate digestive.[5] In the US, Oreos are frequently dunked in milk, while the Dunkin' Donuts franchise is named for the practice of dunking doughnuts into coffee. In South Africa and in India, rusks are a popular food for dunking in both tea and coffee. In the Netherlands, stroopwafels are commonly dunked in tea or coffee, often after having been set on above the hot drink for a few minutes to melt the caramel inside. In Nigeria, bread is commonly dunked in tea or coffee, while Acarajé is dunked in pap. In Australia and New Zealand gingernut biscuits are commonly dunked in tea or coffee. most commonly these are Arnotts brand Ginger Nuts.
Dunking is also used as a slang term for intinction: the Eucharistic practice of partly dipping the consecrated bread, or host, into the consecrated wine, by the officiant before distributing.
While modern day dunking has its origins in 16th century naval history, it wasn't until the 19th century and the emergence of afternoon tea in the early Victorian era that Great Britain began to regard biscuits as something to be dunked in tea, a British custom that was later exported around the globe.[6] Different cultures have different attitudes toward biscuit dunking. Historically in British high society, dunking was frowned upon and generally seen as children's or working class fashion. However, Queen Victoria herself was said to enjoy dunking her biscuits, a German custom from her younger days.[citation needed] In 2007, a tea room in Brighton, England, banned dunking on its premises.[7]
In the United States, the act took on a marketing purpose for doughnut sellers in the 1930s. They formed the National Dunking Association, which prompted members to follow "rules for dunking" and used the association to market their products.[8]
Physicist Len Fisher of the University of Bristol presented some light-hearted discussion of dunking on "National Biscuit Dunking Day" in the UK[when?], as part of an attempt to make physics accessible. Fisher appeared to be somewhat taken aback by the large amount of media attention, ascribing it to a "hunger for accessible science". Fisher also described his astonishment at journalists' interest in one equation used in the field: Washburn's equation, which describes capillary flow in porous materials. Writing in Nature, he says "the equation was published in almost every major UK newspaper. The journalists who published it took great care to get it right, some telephoning several times to check".[9][10]
In 2012, Michelin starred English restaurateur Heston Blumenthal researched the effect of dunking chocolate biscuits, and concluded that it improved the biscuit's taste. "If you have chocolate on one side, if it melts a bit, you get a velvety smooth texture and then the delicious flavour as a result."[11]
In 2022, a comparative study concluded that a hobnob style biscuit maintains its integrity for the longest after being dunked in a hot drink.[12]
^Steve Connor (25 November 1998). "Biscuit dunking perfected". The Independent.
^"Heston Blumenthal: biscuits really do taste better after dunking". The Telegraph.
^"Tea dunking test finds Hobnob-style does the perfect job". BBC News. 20 December 2022.
External links
Media related to Food dunking at Wikimedia Commons
January 08, 2023
dunking, biscuit, dunk, biscuit, some, other, food, usually, baked, goods, means, submerge, into, drink, especially, coffee, milk, dunking, releases, more, flavour, from, confections, dissolving, sugars, while, also, softening, their, texture, dunking, used, m. To dunk or to dip a biscuit or some other food usually baked goods means to submerge it into a drink especially tea coffee or milk Dunking releases more flavour from confections by dissolving the sugars 1 while also softening their texture Dunking can be used to melt chocolate on biscuits to create a richer flavour Dunking a Lotus Biscoff biscuit Dunking is a popular way of enjoying biscuits in many countries A popular form of dunking in Australia is the Tim Tam Slam also known as tea sucking 2 The physics of dunking is driven by the porosity of the biscuit and the surface tension of the beverage A biscuit is porous and when dunked capillary action draws the liquid into the interstices between the crumbs 3 Dunking is first reported with ancient Romans softening their hard unleavened wafers Latin bis coctum twice baked in wine 3 Modern day dunking has its roots in naval history when in the 16th century biscuits known as hard tack were on board Royal Navy ships which were so hard that the British sailors would dunk them in beer in order to soften them up 4 The most popular biscuit to dunk in tea in the United Kingdom is McVitie s chocolate digestive 5 In the US Oreos are frequently dunked in milk while the Dunkin Donuts franchise is named for the practice of dunking doughnuts into coffee In South Africa and in India rusks are a popular food for dunking in both tea and coffee In the Netherlands stroopwafels are commonly dunked in tea or coffee often after having been set on above the hot drink for a few minutes to melt the caramel inside In Nigeria bread is commonly dunked in tea or coffee while Acaraje is dunked in pap In Australia and New Zealand gingernut biscuits are commonly dunked in tea or coffee most commonly these are Arnotts brand Ginger Nuts Dunking is also used as a slang term for intinction the Eucharistic practice of partly dipping the consecrated bread or host into the consecrated wine by the officiant before distributing Contents 1 Etiquette and style 2 Science 3 See also 4 References 5 External linksEtiquette and style EditWhile modern day dunking has its origins in 16th century naval history it wasn t until the 19th century and the emergence of afternoon tea in the early Victorian era that Great Britain began to regard biscuits as something to be dunked in tea a British custom that was later exported around the globe 6 Different cultures have different attitudes toward biscuit dunking Historically in British high society dunking was frowned upon and generally seen as children s or working class fashion However Queen Victoria herself was said to enjoy dunking her biscuits a German custom from her younger days citation needed In 2007 a tea room in Brighton England banned dunking on its premises 7 In the United States the act took on a marketing purpose for doughnut sellers in the 1930s They formed the National Dunking Association which prompted members to follow rules for dunking and used the association to market their products 8 Science Edit An Oreo cookie dunked into milk Physicist Len Fisher of the University of Bristol presented some light hearted discussion of dunking on National Biscuit Dunking Day in the UK when as part of an attempt to make physics accessible Fisher appeared to be somewhat taken aback by the large amount of media attention ascribing it to a hunger for accessible science Fisher also described his astonishment at journalists interest in one equation used in the field Washburn s equation which describes capillary flow in porous materials Writing in Nature he says the equation was published in almost every major UK newspaper The journalists who published it took great care to get it right some telephoning several times to check 9 10 In 2012 Michelin starred English restaurateur Heston Blumenthal researched the effect of dunking chocolate biscuits and concluded that it improved the biscuit s taste If you have chocolate on one side if it melts a bit you get a velvety smooth texture and then the delicious flavour as a result 11 In 2022 a comparative study concluded that a hobnob style biscuit maintains its integrity for the longest after being dunked in a hot drink 12 See also EditDipping sauce SopReferences Edit Lee Laura The Pocket Encyclopedia of Aggravation New York Black Dog amp Leventhal 2001 Tea sucking record attempt Croydon Guardian Retrieved 30 January 2014 a b Biscuit Dunking Physics Australian Broadcasting Company Retrieved 30 January 2014 R G Grant 2010 Battle at Sea 3000 years of naval warfare p 306 Dorling Kindersley Ltd Chocolate digestive is nation s favourite dunking biscuit The Telegraph May 2 2009 Crunch time why Britain loves a good biscuit The Guardian Retrieved 30 December 2014 Hamilton Alan 8 August 2007 It s the scary tea shop one dunk and you re out The Times Archived from the original on 2 December 2008 National Dunkers to Act Annual Convention Hopes to Clear Up Doughnut Cruller Controversy New York Times 1941 10 09 Retrieved 2017 10 13 Quotes from Nature 397 469 1999 Steve Connor 25 November 1998 Biscuit dunking perfected The Independent Heston Blumenthal biscuits really do taste better after dunking The Telegraph Tea dunking test finds Hobnob style does the perfect job BBC News 20 December 2022 External links Edit Media related to Food dunking at Wikimedia Commons Retrieved from https en wikipedia org w index php title Dunking biscuit amp oldid 1128592746, wikipedia, wiki, book, books, library,
