Why do we salt desserts?

Salt is one of a few ingredients that everyone has in their pantry.  We add salt to nearly every food: sometimes to quite literally add some saltiness to our food, sometimes to inhibit the growth of bacteria and sometimes to make our dough more stretchy and strong. But why add salt to sweet desserts?  Definitely …

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Why is mayo white?

The commercial mayo maybe white, no doubt. But the real, homemade mayo isn’t quite white, but still rather pale, way lighter in color than the yolk. So why is that? Well, in the process of making mayo, i.e. heavily whipping egg yolks with olive oil, lot’s of air bubbles are being incorporated & trapped inside …

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Why do eggs scramble?

In culinary terms scrambling of eggs is the process of cooking while mixing 2 groups of egg proteins, that have different coagulating, i.e. firming temperatures: egg white proteins (coagulate at 145-150F (63-65C)) and egg yolk proteins (150-160F (65-70C)). In order to achieve the iconic look and texture of well cooked scramble eggs, it’s important to:  …

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