Egg Yolks and Egg Whites

In our next Kitchen Science program, we will be focusing on the properties and uses of eggs. Egg yolks are used as an emulsifier binding fats like oil with water in bread and cake baking. Egg whites are used to build structure around air bubbles in meringues. Two interesting links are Food Additives athttp://www.understandingfoodadditives.org/pages/ch2p2-2.htmand Science of Eggs athttp://www.exploratorium.edu/cooking/eggs/eggscience.html

Science of Baking Cookies

Here is also another educational and interesting video on the science of cookie baking: http://www.gizmodo.com.au/2013/11/the-chemistry-of-baking-cookies/

Great Books to read to learn about kitchen science:
BakeWise by Shirley O. Corriher
CookWise by Shirley O. Corriher

See a short and interesting clip by Shirley
http://www.asminternational.org/portal/site/www/NewsItemVideo/?vgnextoid=ae6c01d34b332410VgnVCM100000621e010aRCRD
Also: The New Kitchen Science by Howard Hillman