Cooking for Engineers

[tamaranth]

what it says on the tin.
Explains why cooking works.

You might note that I called both mayonnaise and vinaigrette dressing emulsions. But, a vinaigrette eventually seperates while mayonnaise maintains its state of emulsion. This is because of the egg yolks which contains a substance called lecithin (an emulsifier)... This substance when mixed with water (the lemon juice) and oil (the olive oil) helps hold the two together in suspension. Of course, if we kept mixing more and more oil into the mixture, we would eventually overwhelm the emulsifier and the whole emulsion would separate.

Comments

[purpletigron.livejournal.com]

Well, taste is subjective, therefore he's wrong to attempt a definitive statement. I suspect that you've made a good point. But I see the improved flavour of free range birds as a nice fringe benefit of ceasing inhumane treatment...