Food Science and Molecular Gastronomy
Being the only one who loves coffee in the family (I still hope that my little one will become a coffee lover as the mom, tough :D), whatever I make out of that, I’ll have to eat it all by myself. So, what to cook, this time? Tiramisu? Yummy, eh, but eating that for a full week is not an option, thanks :)
Read MoreHey, is it Friday, already???
Nope, no worries :) Due to technical reasons, Friday's recipe is posted today, while the nerdy explanatory post will come on Friday.
Read MoreSpeedy post, as I am swamped this week (and the next too! :P) and things have inevitably accumulated. By the way, I take the opportunity to communicate a change in the schedules ;) The Thursday post, the one with the weekly recipe, will now be the Friday post. Unfortunately, in just two days I had to rush a bit too much to prepare a recipe deserving that name. You will still have two posts per week, but on a different schedule.
Read MoreAfter having tested mayo with egg whites, I couldn't resist but trying a new recipe: mayo with gelatin! In this recipe, eggs are completely replaced by collagen, the emulsifying protein of gelatin. The result? It really looks as a common mayo, just less tasty though.
Read MoreI 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.
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