In Yorkton there is a sub who, whenever his class is lagging or he has free time, pulls out his “bag of tricks”. Which is just a bunch of laminated papers with word puzzles on them. One of which was the yolk of an egg one. He asked it to us every time. Every time. I know a lot of random word puzzles now.
But, that was unimportant. So I will move on to the blog post now.
GUYS. guys, guys, guys guys GUYS
Guess what? I separated an egg. I did it. I did the thing. I separated THREE whole eggs. I have a video that I will post later. But it was all very inspirational and very exciting. You should all be so proud of me, and maybe get me a medal, probably.
I made the mousse that I said I was going to make for like, five hundred million years. And it was the most difficult thing I’ve baked and I learned a lot from the experience. I am so proud of myself.
The recipe itself essentially had me do three separate things and then bring them all together.
First, I melted chocolate and cream in a bowl over how water. Which is a thing I’ve heard of but never done, so it was very exciting and just all-around thrilling.
Second, I had to whip the rest of the cream for the recipe into, like, a more solid thing. “Until stiff peaks form” as they always say in the recipes. That part was really easy because I just used an electric mixer so not that exciting.
The third thing I had to do was whisk together three egg whites. That means no yolk. That means Sarah gets to separate an egg and be successful, probably. We’ll assume successful because of the unnecessary amount of “Guys” written at the beginning of the blog.
So I separated the first egg and I took a video of it like a nice human person who is not awkward and bad at videos.
I would like you to know that my Mother took the video, so it is her fault it is a vertical video, do not blame me, I had no idea she was so misinformed until it had already passed, so this is what is recorded in the world of my success. A vertical video.
So the egg separation was actually not that hard. I did mess up on one egg, so I will give you the advice that if you choose to separate eggs this way, make sure that the pressure of the bottle is what draws the egg in, don’t try to unsqueeze the bottle yourself. It will lose pressure and the yolk will break. I only did that once, and after I learned not to do that, it was relatively easy!
So then all I had to do was whisk the eggs until they were also more solid and had stiff peaks, and that was easy, I’d already done that with the meringue on the coconut cream pie.
Then I had to add the cream and eggs to the melted chocolate slowly, and fold them in. Folding is not my favourite thing to do. I didn’t know how to do it before I made the mousse and I was very unsure the whole time. Basically you cut the mix in half and then scoop one part over the other and then just do it over and over until the thing is mixed.
I was not a fan, and by the time I was finished, the whole thing was kind of a light brown soup. The instructions said to make sure that I didn’t deflate the eggs or the cream, but I don’t know what that’s supposed to look like, so I just tried not to vigorously stir or something. And it was like, a liquid, so I was pretty sure I had deflated something.
Then I put the mix into bowls and stuck it in the fridge for an hour and a half. Recipe said two hours, but it was 10:30 and we had to go to bed.
I pulled them out and guess what? They were actually mousse! Like the bowls magically turned into the fluffy stuff. And I was so sure that they would not because I had deflated or whatever. But no! I did it! I made the mousse and it tasted good. So I am a baking machine who can separate eggs and fold things with the best of them!
Ah, so beautiful.
So I know this is where I’d usually put the math portion of the project, but instead I wanted to do my own learning. I wanted to do some research into mousse, and why it turns into bubbles like that. Apparently, those are air bubbles, but I don’t know how they showed up in my mousse when they weren’t there before.
So I did some digging and I found like, nothing. Like, it was so hard to find anything, so I encourage anyone who is feeling particularly web-search talented to find out why.
The only thing I found was on one recipe that said that the egg whites, when whisked, add the foam and air for the mousse. But like, my liquid, not refrigerated mousse was not airy, so what happened? I am very perplexed by this.
I found a ton of articles about a mousse you can make with just chocolate and water and the science behind that. But I was like, cool, I’d like to know why my deflated mousse re inflated. Maybe I am totally wrong and it was inflated(?) the whole time? Who knows? Only the mousse, and I ate that, so whoops.
I think that this, though it’s not a math lesson, shows that the world can make us inquisitive and ask questions about things that we don’t know the answer to. And we can then try to come up with an answer using the resources we have. I failed at that part. But I am hoping someone can help me. Or maybe the actual answer is really just “whisking the eggs made them fluff up because you added air and that air was transferred into the mousse”. But that’s a really boring answer. I want the real answer to involve fire or something.