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Italian Meringue – How a Hot Sugar Syrup Stabilizes an Egg White Foam
Wondering what that luscious, bright white, glossy, foamy topping is on top of your pastry? Chances are, it’s an Italian meringue, made by whipping egg whites and mixing in a hot sugar syrup. Italian meringue is a very stable type…
Semifreddo Science: Using The Power of Eggs to Make This Airy Dessert
Semifreddo, a frozen light, and airy dessert is a great example of using the power of eggs and cream to hold onto air. With just three simple ingredients: eggs, sugar and cream, you can make a delightful dessert. But having…
The Science of Non-Sticky Nougat Candy
If made well, it can have a pristine white color and be light and fluffy. But, nougat is probably one of the more daunting candies to make. Luckily, a little bit of practice can make perfect, especially if you: tightly…
The Role of Sugar, Eggs, and Gelatin in Marshmallows (+ Recipe)
Press into a marshmallow. And let it go. What happens? It should have bounced right back up, thanks to some great teamwork of a mere three ingredients: sugars, gelatin, and possibly egg whites. Egg whites make marshmallows light and airy.…
How to Optimize Your French Meringue
Not happy how your French meringue turned out? Make it crisper by extending the baking time, add more sugar to make it denser, or consider experimenting with stabilizers. There are several ways you can tweak a French meringue to make…
Why Do Hard-Boiled Eggs Have Grey Yolks?
Just wanted to eat a hard-boiled egg and found out that it contains a dark grey ring around the yolk? No need to throw it out, these grey egg yolks are still perfectly safe to eat. They just don’t look…
The Science of Creme Brulée (+ Recipe)
It’s the contrast between its soft and silky inside and crackly brown top which makes a creme brulee such a great dessert. Yet it’s simple to make. No long list of ingredients, nor complex processes are required. Instead, making a…
Impact of Vinegar & Pineapple on The Texture of Fried Eggs
If you google vinegar + eggs, you’ll find plenty of articles discussing: “why to use vinegar when poaching eggs” OR “how to dissolve eggshells with vinegar”. But none explaining why vinegar added to raw egg whites changes the texture of…
The Science of Meringues: Egg Whites, Sugar & Heat
Every time we whip up some egg whites into a white, light, and airy foam we’re a little amazed. It’s pretty special how such a simple ingredient can hold on to so much air! Even more special, when you consider…
Swiss Meringue Buttercream Science – On Dissolving, Phase Transitions, Aeration & Denaturation
Up to not too long ago, I’d consider myself a muffin fan over a cupcake lover. I never really understood the craze around cupcakes with their (too) sweet toppings. But, that changed after seeing yet another season of Sugar Rush…
The Science of French Toast – Choosing the Best Ingredients
One of the first foods I learned to cook is French toast. Don’t ask me why, but our school’s cooking classes started by teaching us how to make French toast. Of course, over the next several weekends, I wanted to…
The Science of Macarons – Busted Myths and Tips for Success
Some recipes are super flexible. Add a little more butter or flour to these chocolate cookies, and they’ll still look and taste great. And a little more or less butter to your brownie and it will slightly change in texture,…