The Foams: Whipped Cream and Meringue

A foam is a gas trapped in the structure of some nutrient.  Some are created using fats, others by proteins, and still other by water.  Two very popular foams are whipped cream and meringue.  The former consists of milkfats whipped to encompass air bubbles, while the latter uses the proteins of egg whites.  Before we delve into the dark recesses of the chemistry of foams, here are the recipes!  No matter what is happening on a molecular level, they taste great!

For the whipped cream:

Ingredients:

2 tbsp granulated sugar (slightly more for a sweeter cream)

1 cup heavy whipping cream

Directions

Chill a mixing bowl in the freezer for 15 minutes.

Combine sugar and cream in chilled mixing bowl.  Starting on low speed, beat with an electric mixer until foamy.

Gradually increase speed to high and beat until stiff peaks form.  Tadaaaaa!  Foamy deliciousness!

For the meringue:

Ingredients:

4 egg whites (pasteurized if you are concerned about diseases)

1 cup granulated sugar

1/4 tsp cream of tartar

Directions:

Let ingredients come to room temperature.

Combine ingredients in a large bowl (copper if possible).

Beat with electric mixer, starting on low and gradually increasing speed until stiff peaks form.

Here are a few ideas for how to use your delightful concoctions:

• Make a mousse from the whipped cream
• Top  a pumpkin pie with the whipped cream
• Make Baked Alaska with the meringue
• Dollop the meringue on a lemon meringue pie
• Pipe the meringue into cookies and bake

Sourdough Starter

Sourdough at first glance seems to be an involved process.  However, it is a simple matter of coming prepared ahead of time, or having a bit of patience.  This recipe utilizes both microorganisms and foaming; the fermentation of the yeast falls into both categories.  The yeast can be quite finicky, so it's important to keep them in conditions appropriate to their biological niche.  Thus, don't heat the water about 115 degrees F and refrain from adding salt, as both would harm or kill the fragile microorganisms.  Best of luck!

Ingredients

3 cups water, 110 degrees F

1 1/2 tbsp active dry yeast

1 tbsp sugar

3 cups all purpose flour

Directions

 Bloom yeast, warm water, and sugar in a large bowl.  Let stand five to ten minutes until foamy.

Mix in flour with a whisk, stirring to incorporate air.

Cover with a tea towel and place in a warm area overnight.  At this point you may use the starter to make bread or keep it stored in the fridge in an airtight container.  To keep the starter going after removing some for use, replace the used quantity with an equal amount of flour and water.  

A Quick Preview

 Though we have not started our project, I thought it would be fun to give a preview of a couple of the goods we plan to bake.  Above are the homemade marshmallows... Mmmmmm...

Imagine them, served smooshed in between melty chocolate and sweet graham crackers.

Delicious, I know.

And then we have the famous polka dot cake.  We are so excited for this acid/base reaction!

It's made by baking cake balls (different renditions of colored velvet cakes) and then placing them in the midst of a greater cake.  It's almost too cute to eat!  Almost.

Welcome!

Hello and welcome to the Chemists in the Kitchen!  We chemists, Molly and Sarah, are embarking on a journey to cook and bake our way through the kitchen.  On this blog, we will attempt to explain the process of cooking through scientific principles.  We hope you enjoy our culinary confections and learn about the chemical means with which they were created!