Editing Dunking (biscuit) (section)

{{Short description|Submersion of solid food in liquid}}
[[File:Dunking a biscuit.jpg|thumb|Dunking a Lotus Biscoff biscuit]]
To '''dunk''' or to '''dip''' a [[biscuit]] or some other food, usually baked goods, means to submerge it into a [[drink]], especially [[tea]], [[coffee (drink)|coffee]], or milk. Dunking releases more flavour from confections by dissolving the sugars,<ref>Lee, Laura. ''The Pocket Encyclopedia of Aggravation''. New York: Black Dog & Leventhal, 2001.</ref> while also softening their texture. Dunking can be used to melt chocolate on biscuits to create a richer flavour.

Dunking is a popular way of enjoying biscuits in many countries. A popular form of dunking in Australia is the "[[Tim Tam]] Slam",  also known as 'tea sucking'.<ref>{{cite web|title=Tea-sucking record attempt|url=http://www.croydonguardian.co.uk/news/454762.print/|publisher=Croydon Guardian|accessdate=30 January 2014}}</ref> The [[physics]] of dunking is driven by the porosity of the biscuit and the [[surface tension]] of the beverage. A biscuit is porous and, when dunked, [[capillary action]] draws the liquid into the interstices between the crumbs.<ref name=abc>{{cite web|title=Biscuit Dunking Physics| date=3 February 2000 |url=http://www.abc.net.au/science/articles/2000/02/03/97177.htm?site=science/greatmomentsinscience|publisher=Australian Broadcasting Company|accessdate=30 January 2014}}</ref>

Dunking is first reported with [[Ancient Rome|ancient Romans]] softening their hard unleavened wafers (Latin: ''bis coctum'' – "twice baked") in wine.<ref name=abc /> Modern day dunking has its roots in naval history when, in the 16th century, biscuits known as "[[hardtack|hard tack]]" were on board [[Royal Navy]] ships, which were so hard that the British sailors would dunk them in beer in order to soften them up.<ref>R G Grant (2010). "Battle at Sea: 3000 years of naval warfare". p. 306. Dorling Kindersley Ltd</ref> The most popular biscuit to dunk in tea in the United Kingdom is [[McVitie's]] [[chocolate digestive]].<ref>[https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/4927255/Chocolate-digestive-is-nations-favourite-dunking-biscuit.html "Chocolate digestive is nation's favourite dunking biscuit"]. The Telegraph. May 2, 2009.</ref> In the US, [[Oreo]]s are frequently dunked in milk, while the [[Dunkin' Donuts]] franchise is named for the practice of dunking [[doughnuts]] into coffee. In South Africa and in India, [[rusk]]s are a popular food for dunking in both tea and coffee. In the [[Netherlands]], [[stroopwafel]]s are commonly dunked in tea or coffee, often after having been set on above the hot drink for a few minutes to melt the caramel inside. In [[Nigeria]], [[bread]] is commonly dunked in tea or hot chocolate, while [[Acarajé]] is dunked in [[pap (food)|pap]].  In [[Australia]] and [[New Zealand]] gingernut biscuits are commonly dunked in tea or coffee. most commonly these are [[Arnott's Biscuits|Arnotts]] brand [[Ginger Nuts]].

Dunking is also used as a slang term for [[intinction]]: the [[Eucharist|Eucharistic]] practice of partly dipping the consecrated bread, or host, into the consecrated wine, by the officiant before distributing.