The Science of Emulsification: How Lecithin in Egg Yolks Creates Mayonnaise
Post 3 of 4 in the Emulsification series. A single egg yolk will hold nearly a cup of oil in suspension without breaking. Stand at a station and watch it happen: you dribble oil into a yolk while you…
Read the full articleYou might also wanna read
Leafy Greens May Cut COPD Risk by 16%, Large UK Study Finds
Science Sensei·3h ago
Pasta Salads Get Better Flavor And Texture Thanks To One Pasta Shape
Chowhound·5h ago
These Sweet Onions Are Only Grown In One US State
Chowhound·8h ago
You're Doing It All Wrong — How To Make A Proper Highball
Chowhound·11h ago
Add A Can Of This Pantry Staple For An Unforgettable Pot Roast
Chowhound·12h ago
The Secret To Juicy And Tender Meat Starts With One Unexpected Fruit
Chowhound·13h ago
Comments
Sign in to join the conversation.
No comments yet. Be the first.