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Decoding Delicious

The Food Lab: Amazing Eggs!

By Amanda On May 4, 2014 · Add Comment
In this class, we’ll experiment with eggs and learn how their amazing properties make them one of the most versatile foods known to man! To begin, we’ll learn some tips and tricks for classic egg preparations, and then we’ll try a variety of dishes that feature the amazing properties of eggs. We’ll use whole eggs, [...]
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Caprese Salad with Basil Foam

By Amanda On March 25, 2013 · 8 Comments
As I mentioned in my previous post (Soy Lecithin: Why is It in Everything?), lecithin will create a foam when whipped into a watery liquid. I thought it might be fun to try this technique on a Caprese salad, which is typically layered tomato, fresh mozzarella, and basil. Here, I substituted the basil with a [...]
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Egg Foams

By Amanda On February 6, 2013 · 28 Comments
Egg foams are one of the natural marvels of food chemistry. Simple egg whites can expand six to eight times in volume when whipped! Fascinatingly, egg whites have been used to make foams since before the Renaissance (read: before the whisk was even invented)! Our ancestors used a variety of surprising techniques to foam egg [...]
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