Mysteries of the Kitchen: Milk, Soufflés, and Cheese

The video explores the scientific explanations behind common cooking phenomena: why milk boils over, how souffles rise, and the formation of holes in cheese. Milk boils over due to proteins forming a stable foam and a skin that traps steam. Souffles rise as steam inflates air bubbles, with proteins solidifying to maintain structure. Cheese holes are formed by bacteria producing gas during maturation. Each phenomenon is explained through experiments and expert insights.

Why is it important not to open the oven before the soufflé is done cooking?

What role do propionic bacteria play in cheese production?

What is the scientific explanation behind the holes in cheese?