Serious Eats
A Soggy-Resistant Biscuit May Change Dunking Technology
If you've been losing sleep over the soggification of biscuits after dunking them into hot beverages, you're in luck. Felice Tocchini of the Fusion Brasserie restaurant in Worcester, England, claims he's created a state-of-the-art biscuit able to survive up to one minute in a hot drink before disintegrating into mushy bits. According to Daily Mail, the current record is 25.5 seconds for a chocolate digestive.
Tocchini spent three weeks testing ingredients. Key factors included the layering of flour and oat-based doughs to build strength, adding sweet potato slivers to hold everything together, and coating the biscuits with an egg-based glaze before baking. According to Dr. Len Fisher, who wrote How to Dunk a Doughnut, dunking releases up to ten times more flavor than eating the biscuit dry. Would you buy a soggy-resistant biscuit? Or is this supposed to be one of life's little perennial problems we leave alone?
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I'd rather not eat soggy _____
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