George just wants to get his car repaired due to an incident precipitated by the hospital's negligence, and which was probably going to lead to a raft of lawsuits, causing a fiscal and PR nightmare for the facility, and she yells at him and runs him out of her office.
Scott the Engineer's stand-up routine in Cleveland or Ronnie's emceeing the AVNs?
I understand that resting, say a pancake or crepe batter gives the starch granules in the wheat flour time to soak up the surrounding liquid, thereby making them swell and perhaps soften. But, what effect does this actually have on the finished product (i.e. pancakes or crepes)? Does it make them more tender, light, fluffy, etc?
Also, when making a leavened batter like pancakes, utilizing baking powder as the leavener, assuming that one is resting the batter for a while, is it better to add the baking powder after the resting period and just before cooking? Otherwise, it seems that the batter is simply outgassing the baking powder reaction products which could instead be used to provide additional leavening (I'm aware that many baking powders are "double action," in that they react at both the mixing stage when they're dissolved in liquid, as well as in the cooking stage, when they're heated, and that outgassing during resting only applies to the former).
Finally, the hydration with comes with resting batter would seem to promote gluten formation, which is undesirable for many applications. The gluten precursor proteins (gliadin and glutenin) need hydration to actually form the gas-trapping gluten structure, and allowing the flour to soak up additional liquid would seem to promote that. And if the leavening agent is added to the batter pre-resting phase, doesn't that also promote gluten formation, even if only marginally? IIRC, "no-knead" bread doughs rely on the action of gas bubbles slowly percolating through the dough to perform the "kneading" on a microscopic scale, thereby promoting gluten formation, which is of course generally desirable in bread doughs, unlike in pancake batters.