Text 38457, 119 rader
Skriven 2010-05-30 11:19:00 av Dave Drum (41166.cooking)
Ärende: 26 Page Brownie Recipe???
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Only At The Pentagon

http://tinyurl.com/brownies-26

Baking brownies is one of the easiest things you can do in the kitchen. Most
recipes have fewer than 10 ingredients, and the instructions are simple —
measure, mix, bake.

Well, not if you're baking for the Pentagon. The latest viral sensation to hit
the Internet is a 26-page document laying out all the rules and regulations you
need to follow to bake appropriate treats for our men and women in uniform.

Take Section 3.2.6 of the recipe, for example, which covers eggs. It reads, in
part, "Whole eggs may be liquid or frozen and shall have been processed and
labeled in accordance with the Regulations Governing the Inspection of Eggs and
Egg Products (7 CFR Part 59)."

You get the picture. 

 Jeremy Whitsitt, with the Department of Defense Combat Feeding Directorate,
tells host Guy Raz that the extra care is needed because military bakers face
unique challenges.

"One thing we like to say is, 'What would happen if you cooked a meal, stored
it in a stifling hot warehouse, dropped it out of an airplane, dragged it
through the mud, left it out with bugs and vermin, and ate it three years
later?'" If it were a military meal, Whitsitt says, it would still be edible
and maybe even tasty. 

Brownies made from the Pentagon’s recipe will probably last about three years
if they're packaged properly. But the important question is, how do they taste?
We asked Penny Karas, the founder of Hello Cupcake bakery in Washington, D.C.,
to whip up us a batch. And to be honest, they weren't too good: dry, crumbly
and dense. But they did taste as if they might last quite a while if boxed up
and shipped to a war zone.

The Pentagon actually updated its official brownie specifications recently. The
new document has been streamlined and expanded to cover things like lemon poppy
seed cake and chocolate banana nut muffin tops. The length? 31 pages. 

http://liw.iki.fi/liw/misc/MIL-C-44072C.pdf

3.3.1 Brownie formula. The formula for the brownie shall be as follows:

Ingredient                         Parts by weight
Sugar 1*                           23.0
Flour 2*                           21.0
Shortening                         16.8
Nuts 3*                            16.0
whole eggs (liquid basis) 4* 5*    13.0
Cocoa                               5.5
Dextrose, anhydrous                 4.4
Salt                                 .03
Chemical leavening                 As required
Flavoring                          Trace

1* Powdered sugar may be substituted for part of the granulated sugar to
control spread.

2* Pregelatinized starch, malted barley flour, wheat gluten or any combination
thereof may be substituted for a part of the flour to obtain proper dough
consistency.

3* Nuts shall be either almonds, pecans, or walnuts or any combination thereof.

4* Frozen whole eggs shall be tempered/thawed and held at an internal
temperature of 280F to 400F for not more than 24 hours prior to product
preparation.

5* Whole eggs, dried, may be substituted for whole eggs (liquid basis) by
following the manufacturer's recommended rehydration and mixing procedures and
shall have no less than the equivalent amount of whole egg solids as the liquid
basis. The water shall be adjusted to ensure compliance with moisture
requirements of the baked brownie prior to coating.

3.3.2 Brownie preparation. (NOTE: The contractor is not required to follow the
exact procedure shown below provided that the brownies conform to all finished
product requirements in 3.4.)

a. Whip eggs in large bowl on high speed until light and fluffy.

b. Combine sugars, cocoa, salt, and leavening; add to beaten eggs, and whip on
high speed until thick.

c. Add shortening slowly while mixing on low speed.

d. Scrape bowl and whip on high speed until thick.

e. Mix flour, nuts, and flavors together and fold into batter; mix until
uniform.

f. Pour batter into pan at a rate that will yield uncoated brownies which, when
cut such as to meet the dimension requirements specified in 3.4f, will weigh
approximately 35 grams each. (Experimentally, a panning rate of 14 to 16 grams
per square inch was used.)

g. Bake at 350øF until done (30 to 45 minutes).

3.3.3 Brownie cutting. The brownies shall be cut to the appropriate size when
cool (see 3.4f).

3.3.4 Brownie moisture content. The moisture content of the uncoated brownie
shall be not more than 8.0 percent.

3.3.5 Brownie coating. The brownies shall be completely enrobed with a
continuous uniform chocolate coating (see 3.2.14) in an amount which shall be
not less than 29 percent by weight of the finished product.

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... My 80 year old grandma still doesn't need glasses. Drinks out of the bottle
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