Ah, the cream .. so sweet, so soft, so delicious, so tempting ... How to resist his charm? If you then eat the ice cream becomes something truly sublime: Q__
But speaking of whipped cream (or fresh, as is defined by the most simple-minded) from a chemical point of view .. Then the cream is made up of fat globules, when the mounting of the air bubbles are created. Continuing to mount these bubbles break making it smaller and smaller, thanks to the fat globules, they begin to associate with each other thus giving rigidity to the structure. So you get the air bubbles coated with fat which, together form a semi-rigid structure .
Now, even if you do not know what happens to a chemical I can happily say that everyone knows that the structure of the cream is semi-hard. I stress hard seeds, which means that when you put on a ice will not EVER get a solid composition and stable ..
Yet the soft, so appealing .. And all (or almost) want the cream on a cone. So you put the cone on the balls of ice cream .. The balls are spherical and therefore do not provide a good base for the cream that needs stability and balance .. Mmm, this does not sound very logical right? If we add to this illogical idiocy of the customers we have bingo!
Knowing that the cream has a semi rigid, I find myself faced with a series of questions that I can not find answer:
1. because customers will insist on the cream on a cone?
2. because customers want to the cones with single cream? (The maximum instability)
BUT ABOVE
3. because once you have the cone with the cream feel the overwhelming need to tilt the cone (thus defying the law of gravity) until you reach the correct angle to bring down the cream and its bloody semi rigid structure?
Why? Why? Perchèèèèè?
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