It solidifies because of the eggwhite's protein. The liquid is made up of 10% protein and 90% water. The protein is made up of long chains of amino acids. When heated the weak protein bonds break and the proteins unfold. Then the amino acids form weak bonds with the amino acids of other proteins (coagulation).
Yes on a few counts... First, there are solid foods, like bread, and liquid foods, like milk. There are foods that undergo a phase change when they're heated, like eggs. Eggs are liquid (well, gel) until you cook them, and then they solidify. If you cook cheese, it transforms from a solid to a liquid.
Pavlova is baked meringue primarily made from eggwhite. Therefore, it cannot be frozen. It is strictly cook-chill, although it does not need to be kept in the fridge.
it can cook ice cream
James Williamson Cook has written: 'The production of liquid air on a laboratory scale' -- subject(s): Liquid air
To cook something down is to reduce the quantity of liquid. This is done to concentrate the flavor.
cook lamb in deep pan, cover with cooking liquid and cook
Simmer means to cook food gently in liquid just below boiling. It is recommended to cover the pot while simmering to retain moisture and flavor in the food.
Poach
cook it before
That sounds a bit like an assumption that just because one guy you know doesnt cook then therefore NO guy has EVER cooked while ALL girls work out. This is just not true. If one person doesnt cook while you work out it is most likely because they dont like to or know how to cook. I bet the guy you are referring to does not cook while you sleep either. Does he cook while you walk? Or when you are on the phone does he cook?
simmer
It goes from a liquid to a solid