Food Science and Molecular Gastronomy
I read about the possibility of making a mayo without yolk and decided to attempt a little experiment. As described in this post, eggs provide the emulsifying molecules (lecithin and proteins) that are crucial in the formation of mayo. Given that egg whites contain about 50% of egg’s proteins, they can be employed as emulsifiers.
Read MoreWe just saw how red wine marinades influence the tenderness of the meat. Let’s roll our sleeves up and prepare one of the most popular Italian stew: brasato.
Read MoreA while ago, we discussed about the importance of bringing a crème patissiere to boil to inactivate the amylase enzyme. However, I wasn’t too convinced about that. I started to doubt about that after reading Di Carlo’s book, Tradizione in Evoluzione, where he suggests to do not bring a crème patissiere above the temperature of 85 ˚C, in order to avoid the unpleasant flavour of fried egg. My question is: is it possible that amylase can be already inhibited at 85 ˚C? Can we avoid boiling a crème patissiere?
Read MoreFor preparing a stew, it is often recommended to marinate the meat for a long while (e.g. 24h) in wine and herbs as onions, carrots, leek. This recommendation is usually found for all meat-based recipes requiring a long, slow cooking. Sometimes a white wine is recommended, others a red one. Often the addition of vinegar is required along with wine and herbs. Why? What is the difference between using a red or a white wine, if any?
Read MoreAfter having talked about egg-based sauces and factors affecting their stability, let’s go practical: arm yourself with eggs and an immersion blender: today, I will show you how to prepare a mayo in no time.
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