Monday, February 18, 2008

The Science of the Perfect Souffle

I'm always happy when I can combine things that I love into one, such as Disney and Physics, or food and Physics. This is the latter. It discusses on the chemistry and physics of making the perfect souffle.

Science in the kitchen is largely the chemistry kind — the properties of two liquids mixing, the transformation of bread into toast, the breakdown of starches into sugars. But do you ever think about velocity or gravity in your cooking? It turns out, beating eggs is all about science — and it's physics and chemistry that make a souffle rise or fall.

I don't think this will make physics a requirement subject for anyone wishing to graduate from a culinary school, but it is still entertaining in the Elton Brown sort-of way.


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