Rutgers University: From Seasoning to Souffle - The Science of Cooking
April 19, 2024
April 19, 2024
CAMDEN, New Jersey, April 19 -- Rutgers University Camden campus issued the following news:
On a recent spring afternoon in the Rutgers University-Camden teaching kitchen, students learned about phase changes using egg whites, sugar, and cream of tartar. Hunter King, assistant professor of physics, challenged the students to consider how these ingredients would transform from a liquid and two solids into light, fluffy foam.
"When you whip the egg whites, you denatu . . .
On a recent spring afternoon in the Rutgers University-Camden teaching kitchen, students learned about phase changes using egg whites, sugar, and cream of tartar. Hunter King, assistant professor of physics, challenged the students to consider how these ingredients would transform from a liquid and two solids into light, fluffy foam.
"When you whip the egg whites, you denatu . . .