We have looked at lipids and now it is time to focus on proteins. I love proteins! Although proteins are most often associated with meat, proteins are part of many other foods as well. They do so many cool things. Bromelain, found in pineapples, is a meat tenderizer. Gluten, in wheats and other grains, makes… Continue reading Macro Nutrients Part 3: Proteins
Egg whites are unique. At first glance they are a bit gross. Raw egg whites are clear and slimy. When cooked, they are white and rubbery. Neither raw or cooked egg whites have appetizing descriptors. Egg whites do not even have a great flavor to compensate for their lack of physical appeal. But egg whites… Continue reading How do egg whites make a foam?
A Dash of Science 