Mary Hickman

A connecting moment for me. I went to ask jeeves and entered science of
cake, found a link with a fun experiment suggesting you cook 4 cakes leaving
1 important ingredient out of 3 of them, then compare. Here is what the site
said about the science of baking:

Heat helps some chemical reactions to occur as the cake bakes:
It helps baking powder produce tiny bubbles of gas making the cake light and
fluffy (this is called leavening).

It causes protein from the egg to change and make the cake firm.

Oil keeps the heat from drying out the cake.

I do not know the answers, yet I can ask the question so the idea may be
pondered. Answers are just a fragment of what learning is about. Cooking,
experiencing, watching powder get wet, heating, seeing change, these
experiences are rich. Knowing why adds to the richness.

Mary H.





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