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# The Physics and Chemistry of Cooking Dumplings: A Scientific Exploration

## Introduction

Hello everyone! My name is Makar Svetly, and you understood everything correctly. Today, we will analyze the physical, chemical, and even biological aspects of cooking dumplings. I will not only tell you about this but also share my own scientific results on this topic. In my opinion, I believe I have made a small contribution to this area.

The desire to explore such simple yet fascinating everyday processes comes from a global perspective. Even behind something as ordinary as cooking dumplings, there are very interesting phenomena that can be described by physics, mathematics, and chemistry. For example, an article about cooking eggs recently got hyped, but in my opinion, dumplings are much better—more satisfying for sure!

On a local level, this topic has already become a kind of meme in my Telegram group. So, I simply had to make a release on this topic. I hope this will encourage someone to choose the right topic for a term paper or even a PhD. But before diving into that, let’s first understand the background.

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## The Background: A Scientific Journey

If you are not interested in cooking and only care about science, feel free to skip ahead to the time code provided. For everyone else, I want to tell you how I decided to take up this field. It all started with a tournament of three sciences—a student competition where teams from all over the country solve scientific problems, present solutions in the form of presentations, and defend them in controversy.

For a successful presentation, you need to know physics, chemistry, and biology. I had the pleasure of being the scientific supervisor of a group of students who participated in this event in absentia after school. Additionally, I was one of the jury members at this tournament. While I liked the event as a whole, there were a couple of things that confused me.

One task of the tournament sounded like this: “When a dumpling floats up during cooking, study the dependence of the float time on key parameters.” The task was formulated in such a way to allow incredible scientific creativity. In my opinion, the team I prepared had very good results on this topic and an excellent report. However, like a sad dramatic film, this problem was not considered at the tournament. After listening to reports from other teams on this topic, my opinion only took root—everyone else approached it extremely mediocre.

Having arrived home, I realized that I wanted to bring this matter to an end. Therefore, after clarifying the results a little, we wrote a scientific article. This is where the story about the physics of cooking dumplings begins.

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## What Exactly Is a Dumpling?

Before diving into the science, let’s define the term: A dumpling is a product made of unleavened dough with a filling, usually chopped meat like in St. Petersburg. In a broad sense, the filling can be fish, chicken, vegetables, berries, fruits, mushrooms, potatoes, or seafood. Of course, it can be called differently—for example, dumplings or some kind of diodes.

I highly recommend watching a video on the topic of dumplings among different peoples of the world, released on the channel “Right Hemisphere of an Introvert.” In this video, we will limit ourselves to considering classic dumplings with meat.

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## The Cooking Process: From Freezing to Boiling

According to the pressing method, we first boil water and immerse the dumplings that we took out of the freezer into it. However, there is a fatal error here! According to GOST 3394 from 2015, dumplings must be frozen at the time of lowering into boiling water. Freshly molded dumplings cannot be boiled immediately after molding—it’s a crime against science and cooking!

Why? Everything is simple: The technology of their preparation requires that the dough must not stick together and tear. Freshly prepared dough is very tender, and after freezing, it becomes denser. Therefore, we immerse frozen dumplings in boiling water. They fall to the bottom.

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## The Physical and Chemical Processes in Dough and Meat

A dumpling is a rather complex system that contains both dough and meat. As a result of cooking, something else appears, and all these stages need to be described separately before understanding the entire physical and chemical process of preparation. Let’s start with the dough.

The dough as a whole has a relatively high density since it consists of flour, water, and sometimes eggs. In the raw state, the starch in the dough is in crystalline form, and the proteins form a mesh structure that holds water. When dumplings are heated in boiling water, heat begins to be transferred first to the dough, starting a number of physical and chemical processes.

The first process is starch gelatinization—the starch absorbs water when heated and swells, leading to the loosening of its structure and increasing the volume of the dough. At the same time, proteins in the dough begin to denature, forming an even more rigid structure that makes the dough more elastic. Additionally, some of the water in the dough boils, forming air bubbles inside the dough, especially on the surface of the dumplings, which slightly reduces its mass.

Thus, during cooking, the dough undergoes two key changes: an increase in volume due to swelling starch and the formation of steam bubbles, and a decrease in mass due to evaporation or boiling of part of the water on the surface of the dumpling. Using the density formula, we can easily notice that the density of the dough begins to decrease during cooking—the volume has increased, and the mass has fallen.

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## The Meat Filling: Denaturation, Fat Melting, and Juice Formation

Now let’s talk about the meat filling in the dumpling. The original meat in the filling has a certain density, which depends on its composition—muscle fibers, fat, maybe even a little cartilage and water. In its raw state, meat always contains a significant amount of water associated with proteins and fat inclusions.

When heated in boiling water, heat is transferred from the water through the dough to the filling, starting a number of physical and chemical processes. First, proteins are denatured— their structure changes so that they begin to compact, leading to the release of moisture associated with proteins and a decrease in the volume of meat. At the same time, the fat contained in the meat begins to melt and come out of the meat, also with some release of water.

All this forms the very juice in dumplings that we love so much. However, the meat undergoes two key changes: a decrease in volume due to protein compaction and moisture release, and a decrease in mass due to the loss of water and fat. As a result, the density of the meat increases during the cooking of dumplings.

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## The Role of Air Bubbles in Dumpling Density

However, it is also worth considering the appearance of juice in dumplings, which can boil and form air bubbles. These air bubbles can appear in the volume of the meat itself because the water that came out of it can also boil. This leads to compensation for the increase in the density of the meat because the density of air bubbles is very small.

As a result, we get a decrease in the density of the entire dumpling during cooking and it floats. By the way, as a joke, we decided to conduct such an experiment: Is it possible to make a dumpling float in water at room temperature? It turned out that it is possible at reduced pressure. We put the dumpling in water at room temperature, placed this container under a glass cap, and began to reduce the pressure there. Very quickly, the dumpling floated, and the water began to boil. Probably, the water that was in the dumpling also quickly boiled, and the air that was in it in the dough or meat quickly expanded, leading to the floating.

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## Conclusion

If you thought this was some kind of joke, nothing of the sort! In the food industry, vacuum cooking is sometimes used to preserve the taste and texture of products at low temperatures. They figured this out perfectly.

But have you ever thought about how long it takes to cook dumplings after they float to the surface? You will say: “Well, what’s the big deal?” But according to our experiments, even such simple everyday processes can reveal fascinating scientific phenomena.

This is where the story about the physics of cooking dumplings begins—thank you for your attention!

"WEBVTTKind: captionsLanguage: enHello everyone My name is Makar Svetly AndHello everyone My name is Makar Svetly AndHello everyone My name is Makar Svetly Andyes, you understood everything correctly Today weyes, you understood everything correctly Today weyes, you understood everything correctly Today wewill analyze the physical and chemical and evenwill analyze the physical and chemical and evenwill analyze the physical and chemical and evena little biological aspects of cookinga little biological aspects of cookinga little biological aspects of cookingdumplings Surprised I will tell you more I will notdumplings Surprised I will tell you more I will notdumplings Surprised I will tell you more I will notonly tell you about this but alsoonly tell you about this but alsoonly tell you about this but alsoshare my own scientificshare my own scientificshare my own scientificresults on this topic After all, inresults on this topic After all, inresults on this topic After all, inmy opinion, I also made a small contribution tomy opinion, I also made a small contribution tomy opinion, I also made a small contribution tothis area Where does such a strangethis area Where does such a strangethis area Where does such a strangedesire come from but on a global level to showdesire come from but on a global level to showdesire come from but on a global level to showthat even behind such simple everydaythat even behind such simple everydaythat even behind such simple everydayprocesses there are very interestingprocesses there are very interestingprocesses there are very interestingphenomena that can be described by physics,phenomena that can be described by physics,phenomena that can be described by physics,mathematics and chemistry For example, anmathematics and chemistry For example, anmathematics and chemistry For example, anarticle about cooking eggs recently got hyped And why isarticle about cooking eggs recently got hyped And why isarticle about cooking eggs recently got hyped And why isdumpling worse I think they are much better Moredumpling worse I think they are much better Moredumpling worse I think they are much better Moresatisfying for sure On a local level, thissatisfying for sure On a local level, thissatisfying for sure On a local level, thistopic has already become a kind of meme in mytopic has already become a kind of meme in mytopic has already become a kind of meme in myTelegram group, so I simply had toTelegram group, so I simply had toTelegram group, so I simply had tomake a release on this topicmake a release on this topicmake a release on this topicI hope this will encourage someone to choose theI hope this will encourage someone to choose theI hope this will encourage someone to choose theright topic for a term paperright topic for a term paperright topic for a term paperor even aor even aor even aPhD But before that, the backgroundPhD But before that, the backgroundPhD But before that, the backgroundIf you are not interested in this and areIf you are not interested in this and areIf you are not interested in this and areonly interested in science, go to thisonly interested in science, go to thisonly interested in science, go to thistime code For everyone else, I want totime code For everyone else, I want totime code For everyone else, I want totell you how I decided to take up thistell you how I decided to take up thistell you how I decided to take up thisfield It all started with tournament of threefield It all started with tournament of threefield It all started with tournament of threesciences Tournament of Three Sciences is an annualsciences Tournament of Three Sciences is an annualsciences Tournament of Three Sciences is an annualstudent competition Teams from all over thestudent competition Teams from all over thestudent competition Teams from all over thecountry solve scientific problemscountry solve scientific problemscountry solve scientific problemspresent solutions in the form of presentationspresent solutions in the form of presentationspresent solutions in the form of presentationsand defend them in controversy For a successfuland defend them in controversy For a successfuland defend them in controversy For a successfulpresentation, you need to know physics, chemistry andpresentation, you need to know physics, chemistry andpresentation, you need to know physics, chemistry andbiology It just so happened that I became thebiology It just so happened that I became thebiology It just so happened that I became thescientific supervisor of a group of studentsscientific supervisor of a group of studentsscientific supervisor of a group of studentswho participated in this event in absentia and after schoolwho participated in this event in absentia and after schoolwho participated in this event in absentia and after schoolWell, and besides, I wasWell, and besides, I wasWell, and besides, I wasone of the jury members at this tournamentone of the jury members at this tournamentone of the jury members at this tournamentIn general, I liked the event as a whole,In general, I liked the event as a whole,In general, I liked the event as a whole,but there were a couple of thingsbut there were a couple of thingsbut there were a couple of thingsthat confused me About this somethat confused me About this somethat confused me About this someother time or, for example, in the comments This isother time or, for example, in the comments This isother time or, for example, in the comments This isnot what we are talking about now So one of thenot what we are talking about now So one of thenot what we are talking about now So one of thetasks of the tournament sounded like this: when atasks of the tournament sounded like this: when atasks of the tournament sounded like this: when adumpling floats up during cooking,dumpling floats up during cooking,dumpling floats up during cooking,study the dependence of thestudy the dependence of thestudy the dependence of thefloat time on key parameters As youfloat time on key parameters As youfloat time on key parameters As youcan see, the task is speciallycan see, the task is speciallycan see, the task is speciallyformulated in such a way as to haveformulated in such a way as to haveformulated in such a way as to haveincredible scope for scientificincredible scope for scientificincredible scope for scientificcreativity And in my opinion, the teamcreativity And in my opinion, the teamcreativity And in my opinion, the teamthat I prepared had very goodthat I prepared had very goodthat I prepared had very goodresults on this topic and, in general, anresults on this topic and, in general, anresults on this topic and, in general, anexcellent report But, as in a sadexcellent report But, as in a sadexcellent report But, as in a saddramatic film, this problem was notdramatic film, this problem was notdramatic film, this problem was notconsidered at the tournament Moreover, afterconsidered at the tournament Moreover, afterconsidered at the tournament Moreover, afterlistening to reports from other teams on thelistening to reports from other teams on thelistening to reports from other teams on thetopic of this problem, my opinion onlytopic of this problem, my opinion onlytopic of this problem, my opinion onlytook root Everyone else approached thistook root Everyone else approached thistook root Everyone else approached thisproblem extremely mediocre And so,problem extremely mediocre And so,problem extremely mediocre And so,having arrived home, I realized that I wanted to bringhaving arrived home, I realized that I wanted to bringhaving arrived home, I realized that I wanted to bringthis matter to an end Therefore, havingthis matter to an end Therefore, havingthis matter to an end Therefore, havingclarified the results a little, we wrote a scientificclarified the results a little, we wrote a scientificclarified the results a little, we wrote a scientificarticle And this is where thearticle And this is where thearticle And this is where thestory about the physics of cooking dumplings begins In thestory about the physics of cooking dumplings begins In thestory about the physics of cooking dumplings begins In themeantime, I am waiting for respect from the organizing committee of themeantime, I am waiting for respect from the organizing committee of themeantime, I am waiting for respect from the organizing committee of thetournament of three sciences for popularizing theirtournament of three sciences for popularizing theirtournament of three sciences for popularizing theircompetition, I suggest you write in thecompetition, I suggest you write in thecompetition, I suggest you write in thecomments what you think why dumplingscomments what you think why dumplingscomments what you think why dumplingsfloat Let's check who is a realfloat Let's check who is a realfloat Let's check who is a realphysicist here First, let's define thephysicist here First, let's define thephysicist here First, let's define theterm: a dumpling is a product made ofterm: a dumpling is a product made ofterm: a dumpling is a product made ofunleavened dough with a filling, usuallyunleavened dough with a filling, usuallyunleavened dough with a filling, usuallychopped meat like in St. Petersburg In a broadchopped meat like in St. Petersburg In a broadchopped meat like in St. Petersburg In a broadsense, the filling can be fish andsense, the filling can be fish andsense, the filling can be fish andchicken, vegetables, berries, fruits, mushrooms, potatoeschicken, vegetables, berries, fruits, mushrooms, potatoeschicken, vegetables, berries, fruits, mushrooms, potatoesorororseafood Of course, it can be calledseafood Of course, it can be calledseafood Of course, it can be calleddifferently For example, dumplings ordifferently For example, dumplings ordifferently For example, dumplings orsome kind of diodes Well, they can also besome kind of diodes Well, they can also besome kind of diodes Well, they can also becalled dumplings By the way, a video on the topic ofcalled dumplings By the way, a video on the topic ofcalled dumplings By the way, a video on the topic ofdumplings among different peoples of the world was releaseddumplings among different peoples of the world was releaseddumplings among different peoples of the world was releasedon the channel Right Hemisphere of anon the channel Right Hemisphere of anon the channel Right Hemisphere of anIntrovert I highly recommend that youIntrovert I highly recommend that youIntrovert I highly recommend that youfamiliarize yourself with it In this video, we willfamiliarize yourself with it In this video, we willfamiliarize yourself with it In this video, we willlimit ourselves to considering classiclimit ourselves to considering classiclimit ourselves to considering classicdumplings with meat With this figured it outdumplings with meat With this figured it outdumplings with meat With this figured it outNow let's talk about the cooking of dumplingsNow let's talk about the cooking of dumplingsNow let's talk about the cooking of dumplingsAccording to the pressing method, we firstAccording to the pressing method, we firstAccording to the pressing method, we firstboil the water Then we immerse theboil the water Then we immerse theboil the water Then we immerse thedumplings that we took out of the freezer in it Mmdumplings that we took out of the freezer in it Mmdumplings that we took out of the freezer in it Mmstop, what did you say that you mold thestop, what did you say that you mold thestop, what did you say that you mold thedumplings yourself and immediately after molding you immersedumplings yourself and immediately after molding you immersedumplings yourself and immediately after molding you immersethem in water This is a fatal error According to GOSTthem in water This is a fatal error According to GOSTthem in water This is a fatal error According to GOST3394 from 2015, dumplings must be3394 from 2015, dumplings must be3394 from 2015, dumplings must befrozen at the time of lowering intofrozen at the time of lowering intofrozen at the time of lowering intoboiling water Or to be more precise, frozenboiling water Or to be more precise, frozenboiling water Or to be more precise, frozendumplings must have a temperature nodumplings must have a temperature nodumplings must have a temperature nohigher thanhigher thanhigher than-10 ° C Yes, yes, GOST strictly monitors that no-10 ° C Yes, yes, GOST strictly monitors that no-10 ° C Yes, yes, GOST strictly monitors that noone throws freshly molded dumplings into boiling water Theone throws freshly molded dumplings into boiling water Theone throws freshly molded dumplings into boiling water Thewrong dumpling is awrong dumpling is awrong dumpling is acrime against science and cookingcrime against science and cookingcrime against science and cookingWhy you can't boil freshlyWhy you can't boil freshlyWhy you can't boil freshlymade dumplings immediately after moldingmade dumplings immediately after moldingmade dumplings immediately after moldingeverything is simple The technology of their preparation, the dougheverything is simple The technology of their preparation, the dougheverything is simple The technology of their preparation, the doughwill stick together and tear Afterwill stick together and tear Afterwill stick together and tear Afterall, freshly prepared dough is veryall, freshly prepared dough is veryall, freshly prepared dough is verytender and after freezing it becomestender and after freezing it becomestender and after freezing it becomesdenser Well, okay, we immerse frozen dumplings in boiling waterdenser Well, okay, we immerse frozen dumplings in boiling waterdenser Well, okay, we immerse frozen dumplings in boiling waterThey fall on bottomThey fall on bottomThey fall on bottomWhy is everything so simple here The density ofWhy is everything so simple here The density ofWhy is everything so simple here The density ofdumplings is greater than the density of waterdumplings is greater than the density of waterdumplings is greater than the density of waterBy the way, do not forgetBy the way, do not forgetBy the way, do not forgetto stir periodically, otherwise the dumplings will stick to theto stir periodically, otherwise the dumplings will stick to theto stir periodically, otherwise the dumplings will stick to thebottom or walls and lose their valuebottom or walls and lose their valuebottom or walls and lose their valueBut what happens next I want toBut what happens next I want toBut what happens next I want toclarify an important point right away A dumpling is aclarify an important point right away A dumpling is aclarify an important point right away A dumpling is arather complex system It contains bothrather complex system It contains bothrather complex system It contains bothdough and meat, and as a result of cooking,dough and meat, and as a result of cooking,dough and meat, and as a result of cooking,something else appears And all these stagessomething else appears And all these stagessomething else appears And all these stagesneed to be described separately at first andneed to be described separately at first andneed to be described separately at first andthen comprehensively in order to understand thethen comprehensively in order to understand thethen comprehensively in order to understand theentire physical and chemical process ofentire physical and chemical process ofentire physical and chemical process ofpreparation So let's start with the dough The doughpreparation So let's start with the dough The doughpreparation So let's start with the dough The doughas a whole has a relatively highas a whole has a relatively highas a whole has a relatively highdensity since it consists of flour,density since it consists of flour,density since it consists of flour,water and sometimes eggs, where the molecules ofwater and sometimes eggs, where the molecules ofwater and sometimes eggs, where the molecules offlour and water are conventionally tightly bound to each otherflour and water are conventionally tightly bound to each otherflour and water are conventionally tightly bound to each otherIn the raw state, the starch in the doughIn the raw state, the starch in the doughIn the raw state, the starch in the doughis in crystalline form and theis in crystalline form and theis in crystalline form and theproteins form a mesh structureproteins form a mesh structureproteins form a mesh structurethat holds water Whenthat holds water Whenthat holds water Whendumplings are heated in boiling water, heat begins to bedumplings are heated in boiling water, heat begins to bedumplings are heated in boiling water, heat begins to betransferred first to the dough, starting a number oftransferred first to the dough, starting a number oftransferred first to the dough, starting a number ofphysical and chemical processes The firstphysical and chemical processes The firstphysical and chemical processes The firstprocess is the so-calledprocess is the so-calledprocess is the so-calledstarch gelatinization The starchstarch gelatinization The starchstarch gelatinization The starchcontained in the flourcontained in the flourcontained in the flourabsorbs water when heated and swells This leads,absorbs water when heated and swells This leads,absorbs water when heated and swells This leads,so to speak, to the loosening of its structure andso to speak, to the loosening of its structure andso to speak, to the loosening of its structure andincreasing the volume of the dough At the same time, theincreasing the volume of the dough At the same time, theincreasing the volume of the dough At the same time, theproteins in the dough begin toproteins in the dough begin toproteins in the dough begin todenature, that is, their structuredenature, that is, their structuredenature, that is, their structurechanges so that they begin tochanges so that they begin tochanges so that they begin toform an even more rigid structure,form an even more rigid structure,form an even more rigid structure,which makes the dough more elastic. Or inwhich makes the dough more elastic. Or inwhich makes the dough more elastic. Or inother words, the proteins break down intoother words, the proteins break down intoother words, the proteins break down intoshort polymer fragments, actingshort polymer fragments, actingshort polymer fragments, actingas a kind of reinforcement, giving the doughas a kind of reinforcement, giving the doughas a kind of reinforcement, giving the doughadditional strength. Also, during theadditional strength. Also, during theadditional strength. Also, during theheating process, some of the water from the doughheating process, some of the water from the doughheating process, some of the water from the doughboils, forming air bubbles in theboils, forming air bubbles in theboils, forming air bubbles in thedough itself, and especially on thedough itself, and especially on thedough itself, and especially on thesurface of the dumplings, which slightlysurface of the dumplings, which slightlysurface of the dumplings, which slightlyreduces its mass. Thus, whenreduces its mass. Thus, whenreduces its mass. Thus, whencooking, the dough undergoes two keycooking, the dough undergoes two keycooking, the dough undergoes two keychanges. The first is an increase in volumechanges. The first is an increase in volumechanges. The first is an increase in volumedue to swelling of starch and the formation ofdue to swelling of starch and the formation ofdue to swelling of starch and the formation ofsteam bubbles inside the dough. The second is asteam bubbles inside the dough. The second is asteam bubbles inside the dough. The second is adecrease in mass due to the evaporation ordecrease in mass due to the evaporation ordecrease in mass due to the evaporation orboiling of part of the water on the surface of theboiling of part of the water on the surface of theboiling of part of the water on the surface of thedumpling. Using the density formula, wedumpling. Using the density formula, wedumpling. Using the density formula, weeasily notice that the density of the dougheasily notice that the density of the dougheasily notice that the density of the doughbegins to decrease during cooking. The volumebegins to decrease during cooking. The volumebegins to decrease during cooking. The volumehas increased and the mass has fallen. Now lethas increased and the mass has fallen. Now lethas increased and the mass has fallen. Now let's talk about the meat filling in the dumpling. The's talk about the meat filling in the dumpling. The's talk about the meat filling in the dumpling. Theoriginal meat in the fillingoriginal meat in the fillingoriginal meat in the fillinghas a certain density, whichhas a certain density, whichhas a certain density, whichdepends on its composition: muscle fibers,depends on its composition: muscle fibers,depends on its composition: muscle fibers,fat, maybe even a little cartilage and water.fat, maybe even a little cartilage and water.fat, maybe even a little cartilage and water.In its raw state, meat always contains aIn its raw state, meat always contains aIn its raw state, meat always contains asignificant amount of water. After all, water issignificant amount of water. After all, water issignificant amount of water. After all, water isassociated with proteins and also fatassociated with proteins and also fatassociated with proteins and also fatinclusions When heated in boiling water,inclusions When heated in boiling water,inclusions When heated in boiling water,heat is transferred from the water through the dough to theheat is transferred from the water through the dough to theheat is transferred from the water through the dough to thefilling, starting a number of no less interestingfilling, starting a number of no less interestingfilling, starting a number of no less interestingphysical and chemical processes.physical and chemical processes.physical and chemical processes.First, when heated, of course,First, when heated, of course,First, when heated, of course,proteins are denatured. Their structure changesproteins are denatured. Their structure changesproteins are denatured. Their structure changesso that they begin to compact. Thisso that they begin to compact. Thisso that they begin to compact. Thisleads to the release of moisture that wasleads to the release of moisture that wasleads to the release of moisture that wasassociated with proteins and a decrease in the volume ofassociated with proteins and a decrease in the volume ofassociated with proteins and a decrease in the volume ofmeat. At the same time, the fat contained in themeat. At the same time, the fat contained in themeat. At the same time, the fat contained in themeat begins to melt and come out of themeat begins to melt and come out of themeat begins to melt and come out of themeat also with some release of water.meat also with some release of water.meat also with some release of water.All this forms the very juice inAll this forms the very juice inAll this forms the very juice indumplings that we love so much. But what about thedumplings that we love so much. But what about thedensity? The meat undergoes twodensity? The meat undergoes twodensity? The meat undergoes twokey changes. The first is a decrease inkey changes. The first is a decrease inkey changes. The first is a decrease involume due to the compaction of proteins and thevolume due to the compaction of proteins and thevolume due to the compaction of proteins and therelease of moisture. The second is a decrease in massrelease of moisture. The second is a decrease in massrelease of moisture. The second is a decrease in massdue to the loss of water and fat. As a result, thedue to the loss of water and fat. As a result, thedue to the loss of water and fat. As a result, thedensity of meat increases during the cooking of dumplings.density of meat increases during the cooking of dumplings.density of meat increases during the cooking of dumplings.However, it is also worthHowever, it is also worthHowever, it is also worthconsidering the appearance of juice in dumplings,considering the appearance of juice in dumplings,considering the appearance of juice in dumplings,which, by the way, can also boil andwhich, by the way, can also boil andwhich, by the way, can also boil andform air bubbles. Andform air bubbles. Andform air bubbles. Andair bubbles can formair bubbles can formair bubbles can formin the volume of meat itself, because the water thatin the volume of meat itself, because the water thatin the volume of meat itself, because the water thatcame out of it can also boil.came out of it can also boil.came out of it can also boil.All this leads to compensation forAll this leads to compensation forAll this leads to compensation forthe increase in the density of meat, because the density ofthe increase in the density of meat, because the density ofthe increase in the density of meat, because the density ofair bubbles is very small. Inair bubbles is very small. Inair bubbles is very small. Inconfirmation of this, it can be noted thatconfirmation of this, it can be noted thatconfirmation of this, it can be noted thatif unsuccessful, someif unsuccessful, someif unsuccessful, somedumplings break during cooking and their filling oftendumplings break during cooking and their filling oftendumplings break during cooking and their filling oftenfloats to the surface So what do wefloats to the surface So what do wefloats to the surface So what do wehave as a result, what is our balance ofhave as a result, what is our balance ofhave as a result, what is our balance ofprocesses during cooking dumplings the doughprocesses during cooking dumplings the doughprocesses during cooking dumplings the doughdecreases its density meatdecreases its density meatdecreases its density meatincreases its density butincreases its density butincreases its density butliquid appears in the dumplings and in the volume ofliquid appears in the dumplings and in the volume ofliquid appears in the dumplings and in the volume ofmeat itself which partiallymeat itself which partiallymeat itself which partiallyturns into steam All this generallyturns into steam All this generallyturns into steam All this generallyleads to a decrease in the density of the fillingleads to a decrease in the density of the fillingleads to a decrease in the density of the fillingor, depending on the type, makes itsor, depending on the type, makes itsor, depending on the type, makes itsdensity unchanged In combination, wedensity unchanged In combination, wedensity unchanged In combination, weget a decrease in the density of the entireget a decrease in the density of the entireget a decrease in the density of the entiredumpling during cooking and it floats By the way,dumpling during cooking and it floats By the way,dumpling during cooking and it floats By the way,as a joke, weas a joke, weas a joke, wedecided to conduct such an experiment Is it possible todecided to conduct such an experiment Is it possible todecided to conduct such an experiment Is it possible tomake a dumpling float in water atmake a dumpling float in water atmake a dumpling float in water atroom temperature it turned out that itroom temperature it turned out that itroom temperature it turned out that itis possible at reduced pressure So weis possible at reduced pressure So weis possible at reduced pressure So weput the dumpling in water at roomput the dumpling in water at roomput the dumpling in water at roomtemperature placed this container under atemperature placed this container under atemperature placed this container under aglass cap and began to reduce theglass cap and began to reduce theglass cap and began to reduce thepressure there Very quickly the dumpling floated and thepressure there Very quickly the dumpling floated and thepressure there Very quickly the dumpling floated and thewater began to boil Probably the water thatwater began to boil Probably the water thatwater began to boil Probably the water thatwas in the dumpling also quickly boiled and thewas in the dumpling also quickly boiled and thewas in the dumpling also quickly boiled and theair that was in it in the dough or in theair that was in it in the dough or in theair that was in it in the dough or in themeat quickly expanded This led tomeat quickly expanded This led tomeat quickly expanded This led tothe floating If you think that this isthe floating If you think that this isthe floating If you think that this issome kind of joke, nothing of the sort In thesome kind of joke, nothing of the sort In thesome kind of joke, nothing of the sort In thefood industry,food industry,food industry,vacuum cooking is sometimes used tovacuum cooking is sometimes used tovacuum cooking is sometimes used topreserve the taste and texture of products atpreserve the taste and texture of products atpreserve the taste and texture of products atlow temperatures. They figured this out perfectly.low temperatures. They figured this out perfectly.low temperatures. They figured this out perfectly.And yes, in the Russian-languageAnd yes, in the Russian-languageAnd yes, in the Russian-languagesegment of YouTube, I found only a fewsegment of YouTube, I found only a fewsegment of YouTube, I found only a fewvideos with a brief description of this process. Thevideos with a brief description of this process. Thevideos with a brief description of this process. Themost detailed was in the Galileo program.most detailed was in the Galileo program.most detailed was in the Galileo program.But have you ever thought about howBut have you ever thought about howBut have you ever thought about howlong it takes to cook dumplings after theylong it takes to cook dumplings after theylong it takes to cook dumplings after theyfloat to the surface? You will say: \"It's written on thefloat to the surface? You will say: \"It's written on thefloat to the surface? You will say: \"It's written on thepackage.\" And how, scientifically and in general, how does thepackage.\" And how, scientifically and in general, how does thepackage.\" And how, scientifically and in general, how does thesalinity of the water affect the cooking processsalinity of the water affect the cooking processsalinity of the water affect the cooking processand what does osmosis have to do with it? Let's firstand what does osmosis have to do with it? Let's firstand what does osmosis have to do with it? Let's firstask ourselves a simpler question: On whatask ourselves a simpler question: On whatask ourselves a simpler question: On whatbasis do we conclude that thebasis do we conclude that thebasis do we conclude that thedumpling is cooked and ready to eat?dumpling is cooked and ready to eat?dumpling is cooked and ready to eat?You try it, but this is somehow notYou try it, but this is somehow notYou try it, but this is somehow notacademic. In order to consider that theacademic. In order to consider that theacademic. In order to consider that themeat filling of the dumpling is cooked and itmeat filling of the dumpling is cooked and itmeat filling of the dumpling is cooked and ititself is ready to eat, its centeritself is ready to eat, its centeritself is ready to eat, its centermust reach a temperature ofmust reach a temperature ofmust reach a temperature of70 ° C. Why is this temperature the70 ° C. Why is this temperature the70 ° C. Why is this temperature theconditional temperature of denaturation of proteinsconditional temperature of denaturation of proteinsconditional temperature of denaturation of proteinscontained in meat? Of course, I understandcontained in meat? Of course, I understandcontained in meat? Of course, I understandthat this question is very complex. The process ofthat this question is very complex. The process ofthat this question is very complex. The process ofdenaturation of proteins is multi-stage, and indenaturation of proteins is multi-stage, and indenaturation of proteins is multi-stage, and inmeat in principle, a large number ofmeat in principle, a large number ofmeat in principle, a large number ofproteins, but in general, a temperature ofproteins, but in general, a temperature ofproteins, but in general, a temperature of70 ° C is considered the most suitable70 ° C is considered the most suitable70 ° C is considered the most suitabletemperature for determining the readiness of atemperature for determining the readiness of atemperature for determining the readiness of adumpling and, in general, meat. And moreover,dumpling and, in general, meat. And moreover,dumpling and, in general, meat. And moreover,at a temperature of 70 °, a greaterat a temperature of 70 °, a greaterat a temperature of 70 °, a greaternumber of pathogenic microorganismsnumber of pathogenic microorganismsnumber of pathogenic microorganismsthat may be contained in raw meat die.that may be contained in raw meat die.that may be contained in raw meat die.Thus, the question of studying theThus, the question of studying theThus, the question of studying thepreparation of dumplings from the point of view ofpreparation of dumplings from the point of view ofpreparation of dumplings from the point of view ofphysics comes down to calculating heatphysics comes down to calculating heatphysics comes down to calculating heatflows in the multilayer structure of the dough andflows in the multilayer structure of the dough andflows in the multilayer structure of the dough andmeat filling. In general, this problem ismeat filling. In general, this problem ismeat filling. In general, this problem isquite complex since it requires solvingquite complex since it requires solvingquite complex since it requires solvingpartial differential equations,partial differential equations,partial differential equations,namely, solving a system ofnamely, solving a system ofnamely, solving a system ofheat conductivity equations that wereheat conductivity equations that wereheat conductivity equations that werefirst described by the outstanding Frenchfirst described by the outstanding Frenchfirst described by the outstanding Frenchmathematician and physicist Jean Baptiste Fourier. Of course, themathematician and physicist Jean Baptiste Fourier. Of course, themathematician and physicist Jean Baptiste Fourier. Of course, thedumpling can be conditionallydumpling can be conditionallydumpling can be conditionallyconsidered spherical, like aconsidered spherical, like aconsidered spherical, like aspherical horse in a vacuum,spherical horse in a vacuum,spherical horse in a vacuum,various simplifications can be applied to it associated withvarious simplifications can be applied to it associated withvarious simplifications can be applied to it associated withits symmetry and the use of aits symmetry and the use of aits symmetry and the use of aspherical coordinate system. But in general,spherical coordinate system. But in general,spherical coordinate system. But in general,this is still a very complex task. It isthis is still a very complex task. It isthis is still a very complex task. It iscomplex both mathematically and physicallycomplex both mathematically and physicallycomplex both mathematically and physicallysince it requires taking into account changes insince it requires taking into account changes insince it requires taking into account changes inphysical characteristics: heat capacity,physical characteristics: heat capacity,physical characteristics: heat capacity,thermal conductivity, density with a change inthermal conductivity, density with a change inthermal conductivity, density with a change intemperature. We cook productstemperature. We cook productstemperature. We cook productsor, in other words, phaseor, in other words, phaseor, in other words, phasetransitions occur and their physical parameterstransitions occur and their physical parameterstransitions occur and their physical parameterschange. I found works where there werechange. I found works where there werechange. I found works where there wereattempts at similar calculations regarding theattempts at similar calculations regarding theattempts at similar calculations regarding thedumpling but all this was done at adumpling but all this was done at adumpling but all this was done at avery approximate level Nowvery approximate level Nowvery approximate level Nowlet's talk about salt By the way, hello to all mylet's talk about salt By the way, hello to all mylet's talk about salt By the way, hello to all mysubscribers from St. Petersburgsubscribers from St. Petersburgsubscribers from St. PetersburgWhen you add water salt whenWhen you add water salt whenWhen you add water salt whencooking dumplings, thecooking dumplings, thecooking dumplings, theboiling point of the water increases This isboiling point of the water increases This isboiling point of the water increases This isindicated by the second law of Raoult Therefore,indicated by the second law of Raoult Therefore,indicated by the second law of Raoult Therefore,adding salt to water and then bringing itadding salt to water and then bringing itadding salt to water and then bringing itto a boil, you place the dumplings in waterto a boil, you place the dumplings in waterto a boil, you place the dumplings in waterwith a temperature no longer of 100 ° but slightlywith a temperature no longer of 100 ° but slightlywith a temperature no longer of 100 ° but slightlyhigher And this should certainly be reflectedhigher And this should certainly be reflectedhigher And this should certainly be reflectedin the cooking time of the dumplings,in the cooking time of the dumplings,in the cooking time of the dumplings,all the physical and chemicalall the physical and chemicalall the physical and chemicalprocesses leading to floating will pass faster and theprocesses leading to floating will pass faster and theprocesses leading to floating will pass faster and thecenter of the dumpling will heat up to thecenter of the dumpling will heat up to thecenter of the dumpling will heat up to therequired temperature faster However, as werequired temperature faster However, as werequired temperature faster However, as wefound out on the basis of a largefound out on the basis of a largefound out on the basis of a largenumber of experiments, this connection wasnumber of experiments, this connection wasnumber of experiments, this connection wastraced only when adding salttraced only when adding salttraced only when adding saltfrom 10 g per 2 liters of distilled water, as afrom 10 g per 2 liters of distilled water, as afrom 10 g per 2 liters of distilled water, as aresult of which the dumplings already becameresult of which the dumplings already becameresult of which the dumplings already becameoversalted It was impossible to eat themoversalted It was impossible to eat themoversalted It was impossible to eat themThus, salt in dumplings is neededThus, salt in dumplings is neededThus, salt in dumplings is neededonly for taste It hasonly for taste It hasonly for taste It hasalmost no effect on the physics of cooking If you want to feel the effect,almost no effect on the physics of cooking If you want to feel the effect,almost no effect on the physics of cooking If you want to feel the effect,then you will have to oversalt, but it is unlikelythen you will have to oversalt, but it is unlikelythen you will have to oversalt, but it is unlikelysomeone will want to do this Well, and one moresomeone will want to do this Well, and one moresomeone will want to do this Well, and one morething The dumpling dough is porous and this isthing The dumpling dough is porous and this isthing The dumpling dough is porous and this isimportant for discussing another issueimportant for discussing another issueimportant for discussing another issueThere is such a phenomenon as osmosis Osmosis is aThere is such a phenomenon as osmosis Osmosis is aThere is such a phenomenon as osmosis Osmosis is aprocess of one-way diffusion ofprocess of one-way diffusion ofprocess of one-way diffusion ofwater molecules through a semipermeable membrane from anwater molecules through a semipermeable membrane from anwater molecules through a semipermeable membrane from anarea with a lower concentration ofarea with a lower concentration ofarea with a lower concentration ofdissolved substances to an area with a higherdissolved substances to an area with a higherdissolved substances to an area with a higherconcentration Theconcentration Theconcentration Thedough in dumplings will act as a semipermeable membranedough in dumplings will act as a semipermeable membranedough in dumplings will act as a semipermeable membraneThere are photographs of the dough at aThere are photographs of the dough at aThere are photographs of the dough at avery high magnification in which thevery high magnification in which thevery high magnification in which thepores are clearly visible What you need to understand here is that the water inpores are clearly visible What you need to understand here is that the water inpores are clearly visible What you need to understand here is that the water inthe pan has a low concentration ofthe pan has a low concentration ofthe pan has a low concentration ofdissolved substances The water is quitedissolved substances The water is quitedissolved substances The water is quiteclean even taking into account the salts and spicesclean even taking into account the salts and spicesclean even taking into account the salts and spicesthat we could add Inside thethat we could add Inside thethat we could add Inside thedumpling, that is, in the meat filling, there is adumpling, that is, in the meat filling, there is adumpling, that is, in the meat filling, there is ahigh concentration of dissolvedhigh concentration of dissolvedhigh concentration of dissolvedsubstances of proteins and fats Moreover, due to thesubstances of proteins and fats Moreover, due to thesubstances of proteins and fats Moreover, due to theprocesses of juice formation in dumplingsprocesses of juice formation in dumplingsprocesses of juice formation in dumplingsand the boiling processes inside the dumpling,and the boiling processes inside the dumpling,and the boiling processes inside the dumpling,this leads to an increase in internalthis leads to an increase in internalthis leads to an increase in internalpressure, which also enhances accelerates thepressure, which also enhances accelerates thepressure, which also enhances accelerates theosmosis process Water can also getosmosis process Water can also getosmosis process Water can also getinside the dumpling and thisinside the dumpling and thisinside the dumpling and thisprocess can be enhanced in the presence ofprocess can be enhanced in the presence ofprocess can be enhanced in the presence ofintense turbulent flows thatintense turbulent flows thatintense turbulent flows thatalso occur in the pan But what do wealso occur in the pan But what do wealso occur in the pan But what do weobserve as a result of this osmosis if theobserve as a result of this osmosis if theobserve as a result of this osmosis if thedough porous water from the pan candough porous water from the pan candough porous water from the pan canpenetrate into the dumpling increasing thepenetrate into the dumpling increasing thepenetrate into the dumpling increasing themoisture content of the filling This can make themoisture content of the filling This can make themoisture content of the filling This can make thefilling juicier If the filling containsfilling juicier If the filling containsfilling juicier If the filling containsa lot of salt and other dissolved substances,a lot of salt and other dissolved substances,a lot of salt and other dissolved substances,they can partially escape into the water through thethey can partially escape into the water through thethey can partially escape into the water through thedough, which can slightly reduce the taste of thedough, which can slightly reduce the taste of thedough, which can slightly reduce the taste of thefilling However, this will improve thefilling However, this will improve thefilling However, this will improve thebroth itself in which we cook them You havebroth itself in which we cook them You havebroth itself in which we cook them You havenoticed that the brothnoticed that the brothnoticed that the brothbecomes greasy after cooking Osmosis is tobecomes greasy after cooking Osmosis is tobecomes greasy after cooking Osmosis is toblame for this By the way, write in theblame for this By the way, write in theblame for this By the way, write in thecomments whether you eat dumplings withcomments whether you eat dumplings withcomments whether you eat dumplings withmayonnaise, ketchup, broth, or somethingmayonnaise, ketchup, broth, or somethingmayonnaise, ketchup, broth, or somethingelse For mathematical calculations, the effect ofelse For mathematical calculations, the effect ofelse For mathematical calculations, the effect ofosmosis can be analyzed, for example,osmosis can be analyzed, for example,osmosis can be analyzed, for example,using the Darcy equation, which was led by theusing the Darcy equation, which was led by theusing the Darcy equation, which was led by theFrench engineer Henri Darcy SomeFrench engineer Henri Darcy SomeFrench engineer Henri Darcy Somephysics of dumplings with a French tastephysics of dumplings with a French tastephysics of dumplings with a French tasteWe get Fourier Raoul is now DarcyWe get Fourier Raoul is now DarcyWe get Fourier Raoul is now DarcyBut here an important question may arise: andBut here an important question may arise: andBut here an important question may arise: andin general for the physical and chemical processesin general for the physical and chemical processesin general for the physical and chemical processesduring the cooking of dumplings Osmosis plays a roleduring the cooking of dumplings Osmosis plays a roleduring the cooking of dumplings Osmosis plays a roleas I see it no Of course, thisas I see it no Of course, thisas I see it no Of course, thisphenomenon exists in dumplings, but it isphenomenon exists in dumplings, but it isphenomenon exists in dumplings, but it isminimal The dough is not so porous,minimal The dough is not so porous,minimal The dough is not so porous,the pressure inside the dumpling is too low andthe pressure inside the dumpling is too low andthe pressure inside the dumpling is too low andnot such highnot such highnot such highconcentrations Moreover, during the cooking process, theconcentrations Moreover, during the cooking process, theconcentrations Moreover, during the cooking process, thepores themselves can shrink due to the gelatinization of starch,pores themselves can shrink due to the gelatinization of starch,pores themselves can shrink due to the gelatinization of starch,reducing the effect of osmosisreducing the effect of osmosisreducing the effect of osmosisWell, the main question of the life of the universe andWell, the main question of the life of the universe andWell, the main question of the life of the universe andeverything like that is how mucheverything like that is how mucheverything like that is how muchdumplings should be cooked if you don’t believe it, a video withdumplings should be cooked if you don’t believe it, a video withdumplings should be cooked if you don’t believe it, a video withsuch a question has about half a millionsuch a question has about half a millionsuch a question has about half a millionviews For starters, what to cook in, yes, there areviews For starters, what to cook in, yes, there areviews For starters, what to cook in, yes, there aremany ways to cookmany ways to cookmany ways to cookdumplings They can be cooked in water, steamed,dumplings They can be cooked in water, steamed,dumplings They can be cooked in water, steamed,in water, but in a microwave in ain water, but in a microwave in ain water, but in a microwave in asealed container, they can be fried in asealed container, they can be fried in asealed container, they can be fried in afrying pan or even deep-fried There arefrying pan or even deep-fried There arefrying pan or even deep-fried There areeven special machines that cookeven special machines that cookeven special machines that cookdumplings Of course, thedumplings Of course, thedumplings Of course, thecooking time will be maximum for steaming, and minimum for deep-fryingcooking time will be maximum for steaming, and minimum for deep-fryingcooking time will be maximum for steaming, and minimum for deep-fryingMoreover, pressure plays a very important roleMoreover, pressure plays a very important roleMoreover, pressure plays a very important rolein cooking, as wein cooking, as wein cooking, as weshowed in the experiment with lowshowed in the experiment with lowshowed in the experiment with lowpressure At high pressure, thepressure At high pressure, thepressure At high pressure, thecooking time will be significantly reducedcooking time will be significantly reducedcooking time will be significantly reducedsince the temperature of the liquids will be highersince the temperature of the liquids will be highersince the temperature of the liquids will be higherand heat flows will quickly bring the proteinsand heat flows will quickly bring the proteinsand heat flows will quickly bring the proteinsto denaturation This describes Charles's lawto denaturation This describes Charles's lawto denaturation This describes Charles's lawor Gaylusac's second law Another oror Gaylusac's second law Another oror Gaylusac's second law Another oreven two Frenchmen in our company It'seven two Frenchmen in our company It'seven two Frenchmen in our company It'samazingly simple Maybeamazingly simple Maybeamazingly simple MaybeFrench scientists were engaged in scienceFrench scientists were engaged in scienceFrench scientists were engaged in sciencesimply wanting to bang pelmeni or whateversimply wanting to bang pelmeni or whateversimply wanting to bang pelmeni or whateverthey call them ravioli Whatthey call them ravioli Whatthey call them ravioli Whatare pelmeniYes, these are ravioli Well, these are pelmeni,Yes, these are ravioli Well, these are pelmeni,Yes, these are ravioli Well, these are pelmeni,yes, but still ravioliyes, but still ravioliyes, but still ravioliBut first they are pelmeni and only then everythingBut first they are pelmeni and only then everythingBut first they are pelmeni and only then everythingelse These are pelmeni Mikha Well,else These are pelmeni Mikha Well,else These are pelmeni Mikha Well,let's talk only about pelmenilet's talk only about pelmenilet's talk only about pelmenithat are boiled in water at normalthat are boiled in water at normalthat are boiled in water at normalatmospheric pressure Why wereatmospheric pressure Why wereatmospheric pressure Why werelarge-scale studies oflarge-scale studies oflarge-scale studies ofconsumer preferences regarding theconsumer preferences regarding theconsumer preferences regarding thetaste qualities of pelmeni, their texture,taste qualities of pelmeni, their texture,taste qualities of pelmeni, their texture,prepared in various ways conducted Theprepared in various ways conducted Theprepared in various ways conducted Thestudy showed a weak connection between thestudy showed a weak connection between thestudy showed a weak connection between thesubjective assessment of texture andsubjective assessment of texture andsubjective assessment of texture andtaste buds with objectivetaste buds with objectivetaste buds with objectiveanalytical indicators In otheranalytical indicators In otheranalytical indicators In otherwords, science has once again confirmed that there iswords, science has once again confirmed that there iswords, science has once again confirmed that there isno accounting for taste Well, now let'sno accounting for taste Well, now let'sno accounting for taste Well, now let'smove on to our research So, within themove on to our research So, within themove on to our research So, within theframework of the scientific group that we have beenframework of the scientific group that we have beenframework of the scientific group that we have beenforming since the tournament of three sciences, weforming since the tournament of three sciences, weforming since the tournament of three sciences, weset the task of studying the issue ofset the task of studying the issue ofset the task of studying the issue ofcooking time, linking it with such acooking time, linking it with such acooking time, linking it with such avery important parameter as the volumevery important parameter as the volumevery important parameter as the volumefraction of meat in pelmeni As an object offraction of meat in pelmeni As an object offraction of meat in pelmeni As an object ofresearch, we immediately chose pelmeni ofresearch, we immediately chose pelmeni ofresearch, we immediately chose pelmeni offamous brands After all, you mustfamous brands After all, you mustfamous brands After all, you mustagree that such studiesagree that such studiesagree that such studiesattract the interest of consumers and alsoattract the interest of consumers and alsoattract the interest of consumers and alsohave less variability inhave less variability inhave less variability inproduct parameters The dumplings in each package of the sameproduct parameters The dumplings in each package of the sameproduct parameters The dumplings in each package of the samebrand are almost identical.brand are almost identical.brand are almost identical.This increases the reproducibility of theThis increases the reproducibility of theThis increases the reproducibility of theresults. In addition, we divided theresults. In addition, we divided theresults. In addition, we divided thecooking time of the dumpling into three stages. Thecooking time of the dumpling into three stages. Thecooking time of the dumpling into three stages. Thefirst stage is heating the dumpling andfirst stage is heating the dumpling andfirst stage is heating the dumpling andtransforming its parameters that will causetransforming its parameters that will causetransforming its parameters that will causeit to float. The secondit to float. The secondit to float. The secondperiod of time is the dumpling’s floating itself,period of time is the dumpling’s floating itself,period of time is the dumpling’s floating itself,and the third stage is the time until it isand the third stage is the time until it isand the third stage is the time until it isfully cooked. And this third stage is thefully cooked. And this third stage is thefully cooked. And this third stage is themost difficult to study. If the twomost difficult to study. If the twomost difficult to study. If the twoinitial stages can be experimentallyinitial stages can be experimentallyinitial stages can be experimentallyrecorded, then for the third stage you need torecorded, then for the third stage you need torecorded, then for the third stage you need touse some kind of temperature sensoruse some kind of temperature sensoruse some kind of temperature sensorthat needs to be installed in the center, andthat needs to be installed in the center, andthat needs to be installed in the center, andthis will disrupt the structure of the dumpling. This is not anthis will disrupt the structure of the dumpling. This is not anthis will disrupt the structure of the dumpling. This is not anoption. What to do, in my opinion, weoption. What to do, in my opinion, weoption. What to do, in my opinion, wesolved the problem brilliantly. We combinedsolved the problem brilliantly. We combinedsolved the problem brilliantly. We combinednatural experiments, that is, withnatural experiments, that is, withnatural experiments, that is, withreal dumplings, and numericalreal dumplings, and numericalreal dumplings, and numericalexperiments using the Consolexperiments using the Consolexperiments using the ConsolMullphysics program. Dumplings of four brands participated in the experiments.Mullphysics program. Dumplings of four brands participated in the experiments.I will not say their names so that you doI will not say their names so that you doI will not say their names so that you donot have the desire to accuse me ofnot have the desire to accuse me ofnot have the desire to accuse me ofadvertising. We measured all the necessaryadvertising. We measured all the necessaryadvertising. We measured all the necessaryparameters of the dumplings under study, the mass andparameters of the dumplings under study, the mass andparameters of the dumplings under study, the mass andthickness of the dough before and after floating. Andthickness of the dough before and after floating. Andthickness of the dough before and after floating. Andactually the time from the moment of immersion toactually the time from the moment of immersion toactually the time from the moment of immersion tofloating. The floating time is not we took it into account, itfloating. The floating time is not we took it into account, itfloating. The floating time is not we took it into account, itturned out to be insignificant. Then we comparedturned out to be insignificant. Then we comparedturned out to be insignificant. Then we comparedthis time with the cooking time, thatthis time with the cooking time, thatthis time with the cooking time, thatis, heating the center of the dumpling to ais, heating the center of the dumpling to ais, heating the center of the dumpling to aprotein denaturation temperature of 70 °. Thisprotein denaturation temperature of 70 °. Thisprotein denaturation temperature of 70 °. Thistime, which we obtained using numericaltime, which we obtained using numericaltime, which we obtained using numericalmethods, was compared with the time from the moment ofmethods, was compared with the time from the moment ofmethods, was compared with the time from the moment ofimmersion to surfacing. The difference inimmersion to surfacing. The difference inimmersion to surfacing. The difference intime gave the sametime gave the sametime gave the samecooking interval between the floating of the dumpling and itscooking interval between the floating of the dumpling and itscooking interval between the floating of the dumpling and itscomplete cooking. And it turned out thatcomplete cooking. And it turned out thatcomplete cooking. And it turned out thatit is approximatelyit is approximatelyit is approximately6 minutes for all dumplings, which corresponds to the6 minutes for all dumplings, which corresponds to the6 minutes for all dumplings, which corresponds to therecommendations on the packaging. Cool.recommendations on the packaging. Cool.recommendations on the packaging. Cool.By the way, here you can think about what kind ofBy the way, here you can think about what kind ofBy the way, here you can think about what kind ofheat flow the stove itself gives. What kind ofheat flow the stove itself gives. What kind ofheat flow the stove itself gives. What kind ofgas stove is it, an electric stove or angas stove is it, an electric stove or angas stove is it, an electric stove or aninduction stove. And does this affectinduction stove. And does this affectinduction stove. And does this affectcooking globally? Probably yes. But incooking globally? Probably yes. But incooking globally? Probably yes. But ingeneral, this can be ignored by assuminggeneral, this can be ignored by assuminggeneral, this can be ignored by assumingthat the volume of boiling water in the pan is muchthat the volume of boiling water in the pan is muchthat the volume of boiling water in the pan is muchlarger than the volume of the dumplings themselves and they do notlarger than the volume of the dumplings themselves and they do notlarger than the volume of the dumplings themselves and they do notgreatly reduce the temperature of the water when theygreatly reduce the temperature of the water when theygreatly reduce the temperature of the water when theyget into it. This is not the bestget into it. This is not the bestget into it. This is not the bestapproximation, but it is quite suitable for anapproximation, but it is quite suitable for anapproximation, but it is quite suitable for anapproximate analysis of our system.approximate analysis of our system.approximate analysis of our system.You may ask: \"Have you somehow clarified thisYou may ask: \"Have you somehow clarified thisYou may ask: \"Have you somehow clarified thisresult of numerical experiments withresult of numerical experiments withresult of numerical experiments withnatural ones?\" Yes, of course After the requirednatural ones?\" Yes, of course After the requirednatural ones?\" Yes, of course After the requiredcalculated cooking time, wecalculated cooking time, wecalculated cooking time, wetook out and cut the dumpling in half andtook out and cut the dumpling in half andtook out and cut the dumpling in half andthen recordedthen recordedthen recordedthe temperature of its center with a pyrometer. Itthe temperature of its center with a pyrometer. Itthe temperature of its center with a pyrometer. Itcorresponded to the calculated one. The differencecorresponded to the calculated one. The differencecorresponded to the calculated one. The differencewas only a few degrees. By the way,was only a few degrees. By the way,was only a few degrees. By the way,what about the volume fraction of meat in the dumpling,what about the volume fraction of meat in the dumpling,what about the volume fraction of meat in the dumpling,how does this parameter affect thehow does this parameter affect thehow does this parameter affect thecooking time? It turned out that therecooking time? It turned out that therecooking time? It turned out that thereis a dependence and it is somewhat non-linear, somewhatis a dependence and it is somewhat non-linear, somewhatis a dependence and it is somewhat non-linear, somewhatreminiscent of areminiscent of areminiscent of alogarithmic one. Maybe becauselogarithmic one. Maybe becauselogarithmic one. Maybe becausethis function, in principle, oftenthis function, in principle, oftenthis function, in principle, oftenoccurs in spherical coordinates, but that'soccurs in spherical coordinates, but that'soccurs in spherical coordinates, but that'snot the point. The main result here is the following.not the point. The main result here is the following.not the point. The main result here is the following.With an increase in the thickness of the dough, theWith an increase in the thickness of the dough, theWith an increase in the thickness of the dough, thecooking time of the dumpling increases non-linearly. Thecooking time of the dumpling increases non-linearly. Thecooking time of the dumpling increases non-linearly. Thedough in this casedough in this casedough in this caseacts as a kind of heat insulator.acts as a kind of heat insulator.acts as a kind of heat insulator.Yes, the presence of dough contributes toYes, the presence of dough contributes toYes, the presence of dough contributes tothe preparation of the meat filling, but at the samethe preparation of the meat filling, but at the samethe preparation of the meat filling, but at the sametime it delays heat flowstime it delays heat flowstime it delays heat flowsfrom the outside. This is such an amazing result.from the outside. This is such an amazing result.from the outside. This is such an amazing result.Perhaps in the future it will be possible to find thePerhaps in the future it will be possible to find thePerhaps in the future it will be possible to find theoptimal thickness of the dough thatoptimal thickness of the dough thatoptimal thickness of the dough thatensures a balance between the juiciness of theensures a balance between the juiciness of theensures a balance between the juiciness of thefilling and thefilling and thefilling and thecooking time. Moreover, we alsocooking time. Moreover, we alsocooking time. Moreover, we alsogot a fairly logical result. Thegot a fairly logical result. Thegot a fairly logical result. Themore dumplings are cooked in a saucepan, themore dumplings are cooked in a saucepan, themore dumplings are cooked in a saucepan, thelonger they will need to be cooked. Numerical andlonger they will need to be cooked. Numerical andlonger they will need to be cooked. Numerical andnatural experiments were carried out fornatural experiments were carried out fornatural experiments were carried out forone, five and ten dumplings Theone, five and ten dumplings Theone, five and ten dumplings Themore dumplings, the moremore dumplings, the moremore dumplings, the moreenergy is needed to cook them and,energy is needed to cook them and,energy is needed to cook them and,accordingly, the longer theaccordingly, the longer theaccordingly, the longer thecooking time At first glance, it maycooking time At first glance, it maycooking time At first glance, it mayseem that we have not learned anythingseem that we have not learned anythingseem that we have not learned anythingnew All the results are more or lessnew All the results are more or lessnew All the results are more or lessobvious, but we have this experienceobvious, but we have this experienceobvious, but we have this experiencethanks to a century of cookingthanks to a century of cookingthanks to a century of cookingvarious dumplings But I wanted tovarious dumplings But I wanted tovarious dumplings But I wanted toshow you this issue from ashow you this issue from ashow you this issue from adifferent scientific angle I hope that at leastdifferent scientific angle I hope that at leastdifferent scientific angle I hope that at leastpartly Ipartly Ipartly Isucceeded So what have we learned aboutsucceeded So what have we learned aboutsucceeded So what have we learned aboutdumplings It turned out that their preparation isdumplings It turned out that their preparation isdumplings It turned out that their preparation isnot a simple culinary process, but a wholenot a simple culinary process, but a wholenot a simple culinary process, but a wholescience And your kitchen is a realscience And your kitchen is a realscience And your kitchen is a reallaboratory We found out whatlaboratory We found out whatlaboratory We found out whatphysical and chemical processes occurphysical and chemical processes occurphysical and chemical processes occurwhen cooking dumplings It turned out that the thicker thewhen cooking dumplings It turned out that the thicker thewhen cooking dumplings It turned out that the thicker thedough, the longer you need to cook dumplingsdough, the longer you need to cook dumplingsdough, the longer you need to cook dumplingsIt works as a kind of heatIt works as a kind of heatIt works as a kind of heatshield protecting the filling but also slowing down the heatingshield protecting the filling but also slowing down the heatingshield protecting the filling but also slowing down the heatingAnd if there are a lot of dumplings, thenAnd if there are a lot of dumplings, thenAnd if there are a lot of dumplings, thenmore energy is needed to cook themmore energy is needed to cook themmore energy is needed to cook themand the cooking time increases Well, if weand the cooking time increases Well, if weand the cooking time increases Well, if weconditionally assume that the water temperature does notconditionally assume that the water temperature does notconditionally assume that the water temperature does notchange much when throwing inchange much when throwing inchange much when throwing indumplings But the most interesting thing is thatdumplings But the most interesting thing is thatdumplings But the most interesting thing is thatwe got non-linear dependencieswe got non-linear dependencieswe got non-linear dependenciesAs if nature itself was joking with us byAs if nature itself was joking with us byAs if nature itself was joking with us byadding a little math to the recipe Soadding a little math to the recipe Soadding a little math to the recipe Soin next time you cookin next time you cookin next time you cookdumplings remember this is not just a meal but adumplings remember this is not just a meal but adumplings remember this is not just a meal but asmall scientific discovery And I wish yousmall scientific discovery And I wish yousmall scientific discovery And I wish youhappiness and proportional mass to allhappiness and proportional mass to allhappiness and proportional mass to allyour dumplings And yes, see you soonyour dumplings And yes, see you soonyour dumplings And yes, see you soonBye\n"