{"id":7173,"date":"2010-11-25T03:00:32","date_gmt":"2010-11-25T08:00:32","guid":{"rendered":"http:\/\/blogs.scienceforums.net\/swansont\/?p=7173"},"modified":"2010-11-25T03:00:32","modified_gmt":"2010-11-25T08:00:32","slug":"the-physics-of-pie-crust","status":"publish","type":"post","link":"http:\/\/blogs.scienceforums.net\/swansont\/archives\/7173","title":{"rendered":"The Physics of Pie Crust"},"content":{"rendered":"<p><a href=\"http:\/\/lablemminglounge.blogspot.com\/2010\/11\/pie-crust-phase-equilibria-update.html\">Pie crust phase equilibria: update<\/a><\/p>\n<blockquote><p>As anyone with baking experience knows, the stability region for pie crust is a relatively small area on the wet side of the two phase flour + dough field. This field is generally approached by adding water to a flour\/butter mixture<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Pie crust phase equilibria: update As anyone with baking experience knows, the stability region for pie crust is a relatively small area on the wet side of the two phase flour + dough field. This field is generally approached by &hellip; <a href=\"http:\/\/blogs.scienceforums.net\/swansont\/archives\/7173\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,39],"tags":[],"class_list":["post-7173","post","type-post","status-publish","format-standard","hentry","category-food","category-physics"],"_links":{"self":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts\/7173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/comments?post=7173"}],"version-history":[{"count":0,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts\/7173\/revisions"}],"wp:attachment":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/media?parent=7173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/categories?post=7173"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/tags?post=7173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}