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Egg white foam + microwave = Vauquelin

By beating air into an egg white you can increase it’s volume by a factor of approximately 8. Hervé This has shown that water is the limiting component. By adding more water you can significantly...

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Mai Tai flavored cocktail vauquelin

Recently I received an email from Thorsten Spickenreuther, a German PhD student, who inspired by my post on vauquelins asked me whether I had made any cocktail flavored vauquelins yet. I gave him the...

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Copenhagen MG seminar: Food and science fun (part 6)

How much does air weigh? With a balloon and a microwave oven you can easily find out says Peter Barham. Peter Barham’s presentation at the MG seminar in Copenhagen focused on how food can be used to...

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