What is a good type of food that changes state when cooked?

There are many great foods that change state when cooked! Here are a few examples, categorized by the change they undergo:

From Solid to Liquid:

* Eggs: Go from a viscous liquid to a solid (scrambled, fried, poached) or a semi-solid (omelet).

* Cheese: Some cheeses (like mozzarella) melt and become gooey when heated.

* Chocolate: Transitions from solid to a luscious, melty state.

* Rice: The starch grains absorb water and soften, becoming a fluffy, cooked rice.

* Pasta: Hard, dry noodles become soft and pliable when cooked in water.

From Liquid to Solid:

* Custard: A mixture of eggs, milk, and sugar that sets into a soft, creamy custard.

* Jelly: Liquid fruit juice and gelatin solidify into a jiggly treat.

* Yogurt: Milk transforms into a thick, creamy yogurt through fermentation.

* Soup: The ingredients in broth simmer together to create a thickened, flavorful soup.

From Solid to Solid (Changing Texture):

* Meat: Muscle fibers break down and tenderize during cooking, changing from a tough piece of meat to a soft and juicy one.

* Vegetables: Become softer and more flavorful when cooked, sometimes losing their raw texture.

* Bread: Dough transforms into a fluffy, airy loaf during baking.

A fun challenge: Try experimenting with different cooking methods and ingredients to see how you can manipulate the states of food.

Let me know if you'd like to explore specific food types or cooking methods in more detail!