Warm emulsions are tricky to reheat without splitting... Beurre blanc being inherently unstable is the worst. I have tried several things from microwave on defr
I use natural almond milk without additives. This is fantastic in cold drinks. However, in hot drinks, such as hot cocoa, it feels flat. I have investigated cor
While making a "sugar" syrup reduction with erythritol, I have noticed that the liquid crystallises upon cooling. Google-fu says two parts of water and one part
I like to drink protein shakes, but I find that it's very hard to dissolve the protein powder into water or milk. You get clumps, and unless you want to get you
The mayonnaise I made from the store bought soy milk was creamy and thick tasting, while the one made from home made soy milk has a bit of a watery feel to it.
Let's consider for specificity an emulsion prepared with the use of a protein possessing emulsifying properties as an emulsifying agent. Domestically most commo
I'd like to create low viscosity emulsions of between 10% to 20% fat and ~80% water, the hope was to have a viscosity somewhere around that of milk or cream. Sl
I have soy lecithin with me. How do I blend this with water and oil to make vegan mayonnaise? I have tried a lot of times but every time I get a thin oily water
Curious as to the reasoning behind why the French favor straining out shallots. Specifically I'm wondering if this is a purely textural thing, or if leaving in
I read around and haven't found a clear answer. Is there a minimum ratio of lecithin (preferably powder) to fat required to fully emulsify it in water? Does the
I have been baking for around 3 years now and I have been constantly having a problem with split batters for the past few months all of a sudden. After I add eg