Why cooking vessel have copper layer at bottom? Why milk spill over when boiled in normal vessel & never in milk cooker? Why it is easy to remove potato skin after boiling it? why cake becomes porous?

Copper is a very good conductor of heat. So, it is applied to the bottoms of pots and pans to provide more even distribution of heat within the pan if it is placed over an uneven heat source. For example, I have one pot that I used to us for pasta. When it was placed on top of an electric stove, I could see the pattern of the heating element in the way the bubbles formed on the bottom of the pan as it came to a boil. A good copper coating would prevent that. Even heating is important in cooking because it helps to cook the food more evenly and prevent burning.

It is easier to remove the peel of a potato after it has been cooked because cooking breaks down the structures that keep it attached.

cake is pourous because the baking soda makes carbon dioxide bubbles in the batter as it bakes, making it spongy like.

Why cooking vessel have copper layer at bottom? Glenn Blaylock is "on point". Good job, Mr. Blaylock!

Why milk spill over when boiled in normal vessel & never in milk cooker? There is a double bottom in a milk cooker. This acts as "insulation" to slow the transfer of heat, yet enough heat passes through to heat the milk and not scald it or cause it to boil.

Why it is easy to remove potato skin after boiling it?
Boiling potatoes is the same principle as taking a bath. After taking a bath, look at your skin. It's wrinkled, isn't it?

The skin heats and expands. Then the skin is softened. At times some skin peels away from the flesh.

The same is true with the potato skin.

Why cake becomes porous?
It comes down to the leavening agent [yeast, baking powder, baking soda and/or eggs, etc.] and the chemical reaction among all the ingredients. As the oven heats the mix, the air surrounding and in the leavening agents as well as the leavening agents, themselves, expand or get larger. There's also the chemical reaction caused by the heat and the ingredients in the mixture.

Thanks for asking your Qs! I enjoyed doing my best to answer them!

VTY,
Ron Berue
Yes, that is my real last name!

Sources: My wonderful family!

Graduate of the Culinary Institute of America, New Haven, CT campus.

Was in the Food and Beverage business over 26 years.

"THE University of Hard Knocks"