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Discover how a pinch of curiosity can improve your cooking
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3 avril 2012

What happens when you beat egg whites?

What happens when you beat egg whites?
What happens when you beat egg whites? Have you ever wondered what happens when you beat egg whites? Have you ever succeeded in making egg whites? Your chocolate mousse is more a liquid than a mousse? So this article is for you. This is the how to make...
Posté par cbp2A à 12:19 - Commentaires […] - Permalien [#]

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27 mars 2012

Triboluminescence in candies !

Triboluminescence in candies !
Triboluminescence is a phenomenon which appears when two pieces of a special material (sugar crystal for example) are stricken . You can observe it with the LifeSavers candy because it's a sugar crystal. Let's explain the phenomenon scientifically ! Stressing...
Posté par cbp2A à 12:11 - Commentaires […] - Permalien [#]

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10 avril 2012

How gluten gives its structure to bread

First of all, let me remind you what gluten is ?? In wheat flour, there are two very important proteins: gliadins and glutenins . These two proteins can combine with each other and with water and thus constitute a network. Today, only 4 cereals contain...
Posté par cbp2A à 12:11 - Commentaires […] - Permalien [#]

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27 mars 2012

Quick presentation and aim of the blog

Hi there !We are a group of 3 very smart engineers to be, who are going to help you impress your friends and familly with amazing knowledge about cooking science ! Hope you'll enjoy !
Posté par cbp2A à 12:09 - Commentaires […] - Permalien [#]

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16 avril 2012

Yeast-air balloon: why does bread rise while baking ?

Yeast-air balloon
Posté par cbp2A à 20:57 - Commentaires […] - Permalien [#]

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