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What about shaking? I always drink my post training coffee with whey, glycine and creatine monohydrate. The shaker mixes the ingredients quite well.
My thought was on the lines of non turbulent mixing with spoon or fork, entirely on the basis of mixing efficiency.
What about shaking? I always drink my post training coffee with whey, glycine and creatine monohydrate. The shaker mixes the ingredients quite well.
Yes i think shaking may induce good dissolution and mixing and may be higher intensity than mixing using spoon or fork. My thought was on the lines of non turbulent mixing with spoon or fork, entirely on the basis of mixing efficiency.
Spoon. The larger surface area of the spoon compared to the tines of a fork means that when a spoon is used for stirring, it moves a greater volume of liquid with each motion. The broader stirring action helps not just in moving the particles around but also in ensuring that sugar is not concentrated in one part of the liquid. You can also test it yourself with a transparent liquid (green tea), a fork will cause the…
You can generally stir more quickly and chaotically with a fork. Stirring with a spoon will require a slower stir to avoid splashing over the cup edge. This ge really means that when you stir with a spoon you create a vortex concentrating the solute in the bottom center of the cup.
There's a reason bakers use whisks and not spoons for mixing - tines create more mixing actions.
The fork will create more turbulence for faster/better mixing. You can get even faster/better mixing from increasing the number of tines and making it round to spin it between your hands - a whisk.
Aeons ago, my mom used to have a tea spoon with an S-shaped cutout (so, meant for stirring not scooping). Worked pretty well. Strange thing is I have never, ever seen a spoon like that since. Not new, not as a novelty gadget, not in thrift stores / eBay etc. Don't know why.. maybe it's not that useful but the idea wasn't half bad. Also: the smooth edge of a spoon is less likely to scratch a cup than the teeth of a fo…
https://www.amazon.com/Pierced-Serving-Spoons/b?node=3672970...
In Asia, it’s chopstick.
It's so nice.
Aeons ago, my mom used to have a tea spoon with an S-shaped cutout (so, meant for stirring not scooping). Worked pretty well. Strange thing is I have never, ever seen a spoon like that since. Not new, not as a novelty gadget, not in thrift stores / eBay etc. Don't know why.. maybe it's not that useful but the idea wasn't half bad. Also: the smooth edge of a spoon is less likely to scratch a cup than the teeth of a fo…
Amazon, 'pierced spoon' https://www.amazon.com/Pierced-Serving-Spoons/b?node=3672970...
Spoon. The larger surface area of the spoon compared to the tines of a fork means that when a spoon is used for stirring, it moves a greater volume of liquid with each motion. The broader stirring action helps not just in moving the particles around but also in ensuring that sugar is not concentrated in one part of the liquid. You can also test it yourself with a transparent liquid (green tea), a fork will cause the…
This assumes you stir the same with the fork and spoon. You can generally stir more quickly and chaotically with a fork. Stirring with a spoon will require a slower stir to avoid splashing over the cup edge. This ge really means that when you stir with a spoon you create a vortex concentrating the solute in the bottom center of the cup. There's a reason bakers use whisks and not spoons for mixing - tines create more…