Bread pudding dates back to the 11th century when it was made by frugal cooks who didn’t want their bread to go bad and were looking for a different and tasty way to cook it. Back then bread pudding used to be known as “poor man’s pudding”, but now it is known as a trendy must-have dessert at several restaurants. Bread pudding is a moist, custard-filled, tasty delight destined to satisfy anyone’s sweet tooth! My group and I chose this recipe for our chemistry project because we just couldn't resist picking it! Our task for this project was to decide what we wanted to cook with a group of people, make a testable question that we could answer through cooking, and present our food and the results to our testable question. Our question was "What is the impact that the egg yolks have on the recipe? Do the egg whites affect the density?" Our results concluded that the Bread Pudding with the whole egg tasted better, was fluffier, rose more, and was denser. If a dessert such as bread or cake is dense that means it is more moist. The egg yolks in the recipe with the whole egg combined better with the bread and connected them as compared to just the egg whites. The bread pudding with the egg whites was drier and not as moist. It wasn't as moist for another reason, since there were not any egg yolks, there was not that much liquid in the bread pudding, and the bread bits that we had didn't properly get soaked in the mixture. Since everyone in our group agreed that we liked the bread pudding with the whole eggs instead we chose to make that recipe for our presentation which was a showcase of everyone's work in front of parents and community members. In this project I also learned that I'm not as bad as I thought I was at baking and I'd love to bake something again. I also learned that it's important to follow the recipe because for the first batch of bread pudding that we baked it was all uncooked from the bottom because we messed up and doubled parts of the recipe without doubling everything else. Our group also faced some other challenges like our whole footage being deleted and making it all up in our own time. But overall, I loved this project and I learned a lot about my own abilities and the chemistry behind cooking!
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AuthorHibah Shafi is a Senior at New Technology High School. Archives
May 2019
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