Tuesday, May 28, 2013

LOL. Chinese lady is the expert on cream teas!



There are Chinese doctors, Chinese pharmacists, Chinese restaurateurs. Is there anything the Chinese can't do for us? She's actually a Senior Lecturer in Pure Mathematics at the University of Sheffield. Yet another Chinese mathematician! Formidable in an attractive young lady

A freshly baked scone, a layer of fruity jam and lashings of cream -- the ingredients for a traditional cream tea couldn 't be simpler.

But according to one expert you will also need a tape measure, scales and perhaps a degree in maths.

Dr Eugenia Cheng, of Sheffield University, claims to have devised a statistical formula for the perfect combination of jam, cream and scones.

The mathematician concluded that the best weight ratio is 2:1:1, which means an average scone, weighing 70g, requires 35g of jam and 35g of cream.

Dr Cheng set the ideal thickness of the scone, with all its elements added, at about 2.8cm, allowing a relaxed open width of the mouth when taking a bite.

The equation also specifies the thickness of the cream and jam layers.

Wrangles over whether it should be jam first or cream, and whipped cream or clotted, have been running for generations, with references to the sweet treat dating back to the 11th century.

The Devon tradition is to slather the scone with cream first, while the Cornish -- who also lay claim to inventing cream teas -- prepare their scones the opposite way.

Dr Cheng 's formula is a victory for Cornwall, with jam spread first due to avoid it running off the edge.

Another rule in the scientific method is to use clotted rather than whipped cream. This is due to the excessive volume of whipped cream needed to satisfy the weight ratio. The thickness of the layer should not exceed that of the scone.

Dr Cheng said: "Building a good scone is like building a good sandcastle -- you need a wider base, and then it needs to get narrower as it goes up so that it doesn 't collapse or drip. '


A cream tea


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