Chemstry of the Kitchen: Eggs and Meat
XIII. Eggs and Meat
A. Eggs
1. the chemistry of coagulation
a. protein bonding
b. overdoing it: water loss
c. added ingredients
2. cooked eggs: boiled eggs
a. peelability
b. greenish-gray yolks
3. Eggs foams
a. egg white foams:
b. stabilizing the foam
c. beating is tricky
d. fats interfere
e. the effects of added ingredients
f. meringues and copper bowls
B. Meat
1. muscle made up of:
2. tissue types
3. the texture of meat