[Sca-cooks] beating egg whites

[Philip & Susan Troy]

Sue Clemenger wrote:
>
> That's actually kinda cool...I sometimes wonder about stuff like that,
> but have no real science background to help me explain it....
> --Maire

Check out Harold McGee's "On Food And Cooking" and its sequel, "The
Curious Cook". The first is a sort of broad-spectrum food/cooking
science book, while the second has chapters on all the scientific
aspects of the study of particular types of foods. So, for example,
there's a chapter on how the emulsified sauces, such as mayonnaise,
hollandaise, and all those other aises ;  ) work, and different ways one
can tweak them and still make them work.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98