Yes, that's also where the french dessert canelé comes from: the egg whites being used for wine filtering, you have a lot of yolks left. So instead of wasting them, they were/are used to make canelés.
I found this a very interesting technique when you posted it, but I actually wonder now if there is much point to it. Most of the gunk is filtered out when making a stock when you pass it through a sieve and/or a cheese cloth.
OfIs a clear broth actually something that matters besides a gate keeping technique in French cuisine?
As already mentioned in this thread, this is done mostly for aesthetic purposes, like when making a consommé - which is judged also by how clear the liquid is, besides flavor. Other than that, you shouldn’t bother if you’re using the stock to make other dishes.
If you aren't careful with how you make your stock (e.g., including the scales and whatnot in a fish stock and cooking on higher heat levels), the egg whites will pull out some off flavors. Otherwise it's mostly aesthetics.
First thought I had : grandma used to clarify broth with eggs.
Iirc you can also use it to prepare coffee when camping. The egg binds to ground coffee in a saucepan so it’s better separated from the coffee you pour into your mug
> "I was sitting there, staring at the bread in my sandwich," said Arnold. "And I thought to myself, this is exactly the kind of structure that we need."
Reminds me of Eli Whitney seeing a cat defeather a chicken while trying to pull it through a fence, inspiring the cotton gin (learn from nature). Wasn't the original Starlite also derived from edible matter [0]?
They started with the bread because of its spongey texture (fine, compacted flour expanding as yeast yields gas) but arrived at the egg white protein structure which is less apparent to the naked eye (the light color implies low density solid? Polar bears appear white but hair is clear, which means more empty space thus insulated?).
> Egg whites are a complex system of almost pure protein that—when freeze-dried and heated to 900 degrees Celsius in an environment without oxygen—create a structure of interconnected strands of carbon fibers and sheets of graphene.
I wonder if this rapid temperature change is embrittling the structure (squeeze with cold then stretch with heat) causing it to fragment into the "two dimensional" graphene sheets after being depleted of everything but the carbon. But the carbon fiber protein strands are cylindrical - how is this leading to flat one-atom thick sheets? Perhaps this rapid temperature gain to a specific 900C is akin to the specific resonant frequency that will shatter the crystalline structure of glass.
Robert-Murray Smith has experimented with graphitizing various natural materials like banana peels, seaweed, wood, and coffee grounds [1].
Here's a slightly-critical bit...if you wanted to do this at massive scale, without inducing massive starvation:
> "Eggs are cool because we can all connect to them and they are easy to get, but you want to be careful about competing against the food cycle," said Arnold. Because other proteins also worked, the material can potentially be produced in large quantities relatively cheaply and without impacting the food supply. One next step for the researchers, Ozden noted, is refining the fabrication process so it can be used in water purification on a larger scale.
Often is a bit of an overstatement. Here in central Europe (where people think is the centre of bread culture) there is no egg and also no added sugars in 99% of all common and traditional breads.
> Because other proteins also worked, the material can potentially be produced in large quantities relatively cheaply and without impacting the food supply.
Readit News
OfIs a clear broth actually something that matters besides a gate keeping technique in French cuisine?
Iirc you can also use it to prepare coffee when camping. The egg binds to ground coffee in a saucepan so it’s better separated from the coffee you pour into your mug
> a way to turn your breakfast food into a new material that can cheaply remove salt and microplastics from seawater.
So salt too? Isn't that way more impressive than microplastics? Could this lead to cheap desalination?
Reminds me of Eli Whitney seeing a cat defeather a chicken while trying to pull it through a fence, inspiring the cotton gin (learn from nature). Wasn't the original Starlite also derived from edible matter [0]?
They started with the bread because of its spongey texture (fine, compacted flour expanding as yeast yields gas) but arrived at the egg white protein structure which is less apparent to the naked eye (the light color implies low density solid? Polar bears appear white but hair is clear, which means more empty space thus insulated?).
> Egg whites are a complex system of almost pure protein that—when freeze-dried and heated to 900 degrees Celsius in an environment without oxygen—create a structure of interconnected strands of carbon fibers and sheets of graphene.
I wonder if this rapid temperature change is embrittling the structure (squeeze with cold then stretch with heat) causing it to fragment into the "two dimensional" graphene sheets after being depleted of everything but the carbon. But the carbon fiber protein strands are cylindrical - how is this leading to flat one-atom thick sheets? Perhaps this rapid temperature gain to a specific 900C is akin to the specific resonant frequency that will shatter the crystalline structure of glass.
Robert-Murray Smith has experimented with graphitizing various natural materials like banana peels, seaweed, wood, and coffee grounds [1].
[0] https://youtu.be/0IbWampaEcM?t=256
[1] https://youtu.be/a3_XU-nva5o?t=121
> "Eggs are cool because we can all connect to them and they are easy to get, but you want to be careful about competing against the food cycle," said Arnold. Because other proteins also worked, the material can potentially be produced in large quantities relatively cheaply and without impacting the food supply. One next step for the researchers, Ozden noted, is refining the fabrication process so it can be used in water purification on a larger scale.
They work in other contexts as egg substitutes…
> Because other proteins also worked, the material can potentially be produced in large quantities relatively cheaply and without impacting the food supply.