mechwarrior2 [he/him]@hexbear.net to Slop.@hexbear.netEnglish · 2 months agoThe Atlantic - Brace Yourself for Watery Mayo and Spiky Ice Cream. MAHA is coming for emulsifiers.archive.phexternal-linkmessage-square21linkfedilinkarrow-up136arrow-down10file-text
arrow-up136arrow-down1external-linkThe Atlantic - Brace Yourself for Watery Mayo and Spiky Ice Cream. MAHA is coming for emulsifiers.archive.phmechwarrior2 [he/him]@hexbear.net to Slop.@hexbear.netEnglish · 2 months agomessage-square21linkfedilinkfile-text
minus-squareBobDole [none/use name]@hexbear.netlinkfedilinkEnglisharrow-up17·2 months agoTraditionally, (Dijon) mustard is used as an emulsifier. Having whisked mayonnaise by hand before, the mustard is key.
minus-squareChana [none/use name]@hexbear.netlinkfedilinkEnglisharrow-up11·2 months agoYou’re telling me there’s food in my food?
minus-squaregrendahlgrendahlgen [none/use name, comrade/them]@hexbear.netlinkfedilinkEnglisharrow-up3·2 months agoInteresting. I make mayo regularly, but didn’t realize the mustard has a function. The recipe I use calls for dry mustard, but I usually use a prepared mustard like Dijon instead.
Traditionally, (Dijon) mustard is used as an emulsifier. Having whisked mayonnaise by hand before, the mustard is key.
You’re telling me there’s food in my food?
Interesting. I make mayo regularly, but didn’t realize the mustard has a function. The recipe I use calls for dry mustard, but I usually use a prepared mustard like Dijon instead.