[Sca-cooks] beating egg whites

[rcmann4 at earthlink.net]

On 25 Jun 01,, 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

Two books that I have found very useful in understanding the chemistry of
food:

_Cookwise_ by Shirley Corriher.
_On Food and Cooking_ by Harold McGee.


Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann  ***  rcmann4 at earthlink.net