Project LUNCH
Objective: To produce a reasonably (at least) consumable product from household materials available at short notice that does not cause severe acute or chronic symptoms in consumers. Emphasis to be placed on ease of production, minimal risk of combustion and no fuzziness.
Starting materials:
- 1 can, fried marine vertebrate with salted legumes (fried dace with black beans)
- 1 packet, wheat-based staple (instant noodles)
- Sun-dried seasoning from Borneo - black variety (black pepper)
- Ionically and hydrogen-bonded polar solvent (water)
- Dehydrated marine vertebrates, salted (Ikan bilis)
- Unsaturated hydrocarbon of plant origin (vegetable oil)
- Lee Kum Kee Chiu Chow Chili Oil (exactly that)
- Refrigerated chopped flavoursome and odourful food undead ward (garlic)
- Salted liquid legume product (soy sauce)
Process details:
- Ingredient no. 2 (wheat-based staple) was placed in a bowl with ingredient no.4 (polar solvent) and irradiated with electromagnetic radiation of wavelength approx. 1 cm (microwave range), to cause moisture and heat induced structural decomposition of ingredient no.2.
- Ingredient no. 8 (undead ward) was placed in frying pan with ingredient no. 6 (unsaturated hydrocarbon), and exposed to moderate temperature levels in order to facilitate chemical changes. Ingredient no.5 (dehydrated marine vertebrates) was subsequently added. Chemical changes visible and somewhat ominous.
- Ingredient no. 7 (chili oil) was now added to provide capsaicin content* and added gustatory value. Heating levels temporarily reduced. Some breathing hazard due to choking vapours.
- Ingredient no. 2 removed from irradiation facility and transferred to frying pan containing combination of other materials. Some sputtering and splattering observed.
- Heating resumed. Amounts of ingredients 5, 7 and 8 supplemented.
- Product removed from heating facility. Sent for post-production testing.
Test results:
Visual inspection of the finished product revealed that parts of the product were well processed, however due to time/temperature ratios being imperfectly balanced at certain points during the production process, unwanted carbonization predominated in parts of the finished product. This was confined to those ingredients added prior to the addition of the wheat staple (see Process Details, step 4).
Chemical analysis involved the use of gustatory apparatus (tongue). Overall, the product was found to have a fairly acceptable flavour, with no significantly distasteful chemicals detected. This may have to do with the predominance of capsaicin that tended to reduce awareness of other compounds within the product. This may or may not be an asset - value depends on consumers' capsaicin tolerance. Further trials ought to be carried out with a variety of apparatus to achieve consensus with less room for error or bias.
There appeared to be no significant risks of ignition during the production process, assuming standard equipment and precautions are taken. Fuzziness was only detected in ingredient no. 1, which was then discarded due to safety concerns. There were no especially complicated procedures involved so the "ease of production" criterion is satisfied.
Process analysis:
Test results suggest that there were flaws in the production process, particularly prior to step 4. This was inferred primarily from the substances that were highly carbonized. Recommendations are ingredient 5 should be added before ingredient 8 to achieve more even levels of heat-induced changes. Also, the removal of water from ingredient 2 after irradiation should be carried out in advance so as to reduce the interim heating time of ingredients 8 and 5. These changes will hopefully result in more even browning of the final product.
Final note: Revised process will be tested next week, according to current projections.
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