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...
View ArticleMai 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...
View ArticleCopenhagen 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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