Coiling instability in the kitchen

TL;DR

This paper reviews the fluid dynamics of viscous liquid streams in kitchen activities, focusing on coiling instability phenomena during pouring, decorating, and dispensing, with implications for both understanding and improving culinary techniques.

Contribution

It provides a comprehensive review of coiling instability in kitchen flows, analyzing effects of substrate motion and encouraging experimental exploration of kitchen fluid dynamics.

Findings

Analysis of coiling behavior in stationary and moving substrates

Insights into how viscosity and flow height influence coiling

Encourages physics-based experimentation in culinary contexts

Abstract

Manipulation of viscous liquids is an essential kitchen activity - from pouring golden syrup onto a pancake to decorating a cake with whipped cream frosting, from streaming ketchup on top of French fries to dispensing molten chocolate onto a strawberry. Typical viscosities in these and many other kitchen flows, and the heights from which the streams are dispensed, make such jets susceptible to the coiling instability. Indeed, the coiling of a thin thread of poured maple syrup is a source of fascination for children and adults alike, whereas the folding of the stream of ketchup squeezed out from a plastic bottle is a phenomenon familiar to all. In this paper, we review the fluid dynamics of such kitchen flows and discuss separately the case when the substrate is stationary (honey on a toast), and when it translates (cookies on a conveyor belt) or rotates (a pancake on a spinning hot plate). It is hoped that this may encourage experimentation and enjoyment of physics in the kitchen, and perhaps even lead to more elegant if not more tasty culinary results.