Food Science
2 breaks
The chemistry happening in your kitchen.
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Egg yolk sets at a lower temperature than the white. So why is it runny?
An egg yolk sets at about 70 °C. Most of the white needs about 80 °C. So why does a soft-boiled egg come out with a firm white and a runny yolk? Because…
Why popcorn pops, and why some kernels never do
A popcorn kernel is a tiny, sealed pressure vessel. Its hard shell traps water inside the starchy core until heat turns that water to steam, and pressure…