Sauces that split and need to be shaken to come back together present an unstable emulsion. And those that stay uniform no matter the time are examples of a stable emulsion. To put it in simple terms, emulsion is a mixture of usually non-mixable products, such as oil & water. If you just mix oil …
Fish is just 1 example of how salt may affect food, resulting in Gravlux, i.e Nordic cured fish. The reason why salt is making foods more firm is because it starts up the osmosis process. When you place a large or small amount of salt on your moist fish, juices present in this fish start …
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 …
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 …
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: …
