Bubbles at Work in the Kitchen
Food & CookingAges 6–8

Bubbles at Work in the Kitchen

What holds the bubbles in a foam apart, and why does foam slowly collapse? Discover how baking powder puffs up cake batter, why a little egg yolk makes egg whites harder to whip, and why gentle folding keeps more air in.

Start listening
0 of 2 done0%
Bubbles at Work in the Kitchen
Food & CookingAges 6–8

Bubbles at Work in the Kitchen

0 of 2 done0%

What holds the bubbles in a foam apart, and why does foam slowly collapse? Discover how baking powder puffs up cake batter, why a little egg yolk makes egg whites harder to whip, and why gentle folding keeps more air in.

Episodes

2 episodes · 5:40 total
Why won't egg whites get fluffy if some yolk gets in?
Why won't egg whites get fluffy if some yolk gets in?2:272712:27271
How does whisking make cream fluffy?
How does whisking make cream fluffy?3:13163:1316
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