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Hard to believe but many people don't realize that French dips are a science (not just a good sandwich).


  1. Location
  2. MEAL – Looking at the meal overall.
    1. Price – The price of the meal in US Dollars.
    2. FRENCH DIP – Looking at the French dip platform as a whole.
      1. SANDWICH – Looking at the sandwich-only aspect of the meal.
        1. Decay weight – The weight of the amount of sandwich lost in the meal through normal dipping. 
        2. Take rate – The rate at which the sandwich absorbs the jus.
        3. BREAD – Looking at the bread aspect of the French dip.
          1. Bread weight – The weight of the bread.
          2. Bread density – The density of the bread measured by volume/weight.
          3. Bread absorption rate – The rate at which a standard-viscosity jus is absorbed into the bread.
          4. Bread length – The length of the bread (both halves).
          5. Bread width – The width of the bread.
          6. Bread cohesion - The degree to which the bread stays in tact vs. falls apart.
          7. Bread height – The height of the bread (both halves).
        4. FILLING – Looking at the stuff that’s inside of the bread.
          1. PROTEIN – Looking at the protein aspect (typically meat but could be some other substance like a portabella mushroom).
            1. Initial Protein Temperature – The temperature of the protein when served.
            2. Protein weight – The weight of the protein (total).
            3. Protein slice thickness – The thickness of the protein slices (may be one thick slice (ie steak sandwich), for example, or a collection of thin slices (ie roast beef).
          2. NON-PROTEIN FILLING – Looking at the non-protein fillings within the sandwich.
            1. Cheese Dimension – Looking at the cheese within the sandwich.
            2. Cheese weight – The weight of the cheese.
            3. Initial cheese viscosity – The viscosity (melty vs. not-melted) of the cheese when it is served.
      2. JUS – Looking at the jus dimension of the French dip meal in isolation.
        1. Jus volume – The volume of jus provided.
        2. Jus viscosity – The viscosity of the jus (thin vs. thick, for example).  NOTE: jus over a certain viscosity disqualifies the sandwich from official French Dip Reviews French dip status.
        3. Initial Jus temperature – The initial temperature of the jus when served.
        4. JUS CONTAINER - Looking at the container in which the jus comes alone.
          1. Jus container capacity – The maximum capacity (volume) of the container in which the jus is served.
          2. Jus container opening diameter – The diameter of the top of the jus container.
          3. Jus container height – The height of the jus container.

Uncategorized (new entries):

  • Beef to bread ratio
  • Beef to cheese ratio
  • Cheese elasticity

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