Poached egg, food science, cooking, and the relationship between them

Image credit: Ben Kolde by Unsplash

Relationship between cooking and egg structure

Poached eggs are my favorite breakfast item for energy throughout the day. Egg recipes are so versatile. You can be as creative as you like. For example, smoked salmon and veggies are a great combination. The final dish has a nice flavor and texture. The reason a poached egg undergoes a texture and taste change is due to protein. Let us start by explaining the structure of the protein in general.

Ice cream, emulsions, and chemistry

As I was eating this delicious vegan matcha powder, peach jam, and coconut milk ice cream. I had a moment, where I thought to myself, this is a cool subject to write about. It would be interesting to research more about the science behind ice cream. By the way, if anyone lives in Seattle, and wants to try an ice cream shop. I would recommend Molly Moon. They have great flavors! I always get confused when I enter this ice cream shop.

On that note, let us delve into the chemistry behind all the ingredients in the ice cream. To learn more about the chemistry behind ice cream, we need to start to explain about dispersions first.

Vegfest

This week, I’m shifting gears and talking about vegfest. I ended up going for two days because of my friends’ different schedule. It was very interesting, a lot of suppliers, and a medical presentation on health by doctors. I enjoyed the cooking demonstration—one was about cooking for one, and another one on Asian cuisine.