In Food and Nutrition today we learned how to use a blow torch safely, which has broadened our knowledge of kitchen equipment as none of us had ever used one before.

We used our knowledge of food science to investigate denaturation, coagulation and caramelisation, making meringues 5 ways: French, Swiss, Italian, with dried albumen and vegan! We tried the different types and shared the methods and how they worked. We sampled the meringues and considered how they looked, tasted and their appeal. They were all delectable!

We tried the blow torch on the Italian meringue as it was already cooked and it tasted like marshmallow – delicious! We all learned something new today – the experience was so fun! We really enjoy Food Science and learning about different ingredients and how they work. Investigating food science is interesting and memorable – we are so looking forward to next week!

Grace and Chloe, Lower V Foodies