Second Floor Common Room, Saturday Afternoon

[carter-i-am.livejournal.com]

After a handwavy trip into town for ingredients, Sam took the carefully printed recipe out of her pocket and laid it on the counter. She'd memorized it by now, but she figured it wouldn't hurt to get some practice in before the workshop.

The fact that the recipe didn't involve an open flame? Well, that was just being prudent.

"So, double boiler...." She began hunting for the appropriate hardware.


[ooc: Open to all. Feel free to help, mock, or ignore her completely.]

Comments

[carter-i-am.livejournal.com]

"Okay, I'm impressed," Sam told Tempe. "Now I think I'm supposed to mix some of the whipped cream mixture with the melted chocolate," she said, double checking the recipe, then going to get the bowl off the pot on the stove. Using potholders.

[fatalvoyage.livejournal.com]

"Did you remember to fold the egg whites into the chocolate? I think you need to do that before you can add the cream," Tempe said.

"And then, when you're adding the cream to the chocolate, you'll want to do it carefully so that the cream doesn't curdle, and the mixture doesn't go stiff."

[carter-i-am.livejournal.com]

"Egg whites?" Sam looked mystified. "Er, no, I forgot. I should do that."

[fatalvoyage.livejournal.com]

"And before you add the egg whites, you'll need to," Tempe paused, looking more closely at the recipe. "Beat them until they're foamy and white, add cream of tartar and continue beating, whisk in the sugar and beat until stiff peaks form."

"Remember, a peak should be able to stand up by itself."

[carter-i-am.livejournal.com]

Sam carried the beaters over to the sink to wash them very well before beating the egg whites, then dried them off. "Right. Think light and fluffy, but stiff."

She cracked some egg whites into a bowl, reserving the yolks.

[fatalvoyage.livejournal.com]

Tempe smiled as she watched Sam. "Very good. It took me years and several dozen eggs to learn how to separate the yolks and the whites properly."

"When you mix the whites, you'll know that they're starting to stiffen when the mixture holds itself around the beaters. When this happens, test the stiffness of the peak, and beat a little more if necessary. Overmixing is bad, again, because it completely unravels the protein molecules and releases the water."

[carter-i-am.livejournal.com]

"See, now that makes sense!" Sam said, dumbfounded. "Why didn't anyone explain the science before? No unraveling the protein molecules."

[fatalvoyage.livejournal.com]

Tempe grinned. "I thought maybe that explanation might appeal to you. When you unravel the protein molecules only partially, you get the foamy good stuff. When you overmix it, you've unravelled them completely, and you have water."

"I could probably also tell you about cream products curdle. When you add it to a hot mixture, or an acidic or salty one, the casein coagulates and forms clumps. And while it's less likely to happen in a fattier dairy product, such as cream, it's still possible. Which is why you cook the chocolate first, and then add the cream, rather than the other way around."

[carter-i-am.livejournal.com]

"Huh," Sam looked at the cream and the chocolate with more respect. "I don't know if it'll make me a better cook," she acknowledged, "but it certainly makes cooking more interesting."

[fatalvoyage.livejournal.com]

"It certainly does," Tempe replied. "Although, I'd totally understand if knowing this stuff would make someone less likely to want to cook."

"Cooking is all about a chemical transformation of food, which is why you can't cook something, and then make it raw again. You've denatured proteins."

"How is the egg white mixing going?"

[carter-i-am.livejournal.com]

Sam processed that, then looked into the bowl. She lowered the beaters, then raised them again. "Uh, still kind of limp, I think."

[fatalvoyage.livejournal.com]

"Okay, keep going for a bit longer. Remember that the egg whites should start clinging to the beater when it's getting there," Tempe said.

[carter-i-am.livejournal.com]

Sam lowered the beaters again and turned it on. "Okay. It's probably a good thing we don't get graded, or I'd have to give you half of my D," she grinned.

[fatalvoyage.livejournal.com]

Tempe grinned back. "Well, a D would be better than a complete fail, right? Personally, I'm just happy to be of help. I kind of hate feeling useless."

[carter-i-am.livejournal.com]

"Well, you've been a huge help to me," Sam nodded affirmatively, "and all that knowledge must come in helpful sometimes."

[fatalvoyage.livejournal.com]

Tempe grinned. "It has. It's a lot easier to understand biology and chemistry when you can apply it to something practical. Plus, should we ever be attacked by a giant whipped cream monster, or a particularly angry bowl of egg whites, we'll know what to do."

[carter-i-am.livejournal.com]

"If I get attacked by a meringue, I'm blaming you, you realize," Sam snickered, turning the beaters off.

[fatalvoyage.livejournal.com]

Tempe giggled. "A meringue coming to life at this place honestly wouldn't surprise me. In fact, I'd watch out for that chocolate mousse. You never know if it might come to life and demand that you stop eating its brothers and sisters."

She stopped speaking for a moment and shuddered. "Sorry. Jello dragon flashback."

"Of course, now that you've mentioned the meringue, I'm imagining one marauding through the dorms, and someone shouting 'Quick! Unravel its proteins!'"

[carter-i-am.livejournal.com]

Sam cracked up. "And the award for second-best battle cry goes to Tempe Brennan."

[fatalvoyage.livejournal.com]

Tempe joined in the laughter. "Second best? Do I want to know what the best battle cry is?"

Amid the gales of laughter, Tempe looked at the egg white mixture. "Ready to add the egg whites to the chocolate?"