What is the density of mayonnaise?
According to the Physics Hypertextbook (see related link), the density of regular mayo is 910 kg per cubic meter so the specific gravity is 0.91. For cooking purposes therefore, 1 cup (250 ml) of mayo is 227.5g. Much easier to measure by weight than by volume.
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Crab Mayonnaise. 4-6oz fresh crabmeat, brown or white . 2 tsps wholegrain mustard . a few drops tabasco . a few drops soy sauce . 7 tbsps mayonnaisse . 3 tbsps whipping cream, whipped . salt to taste
Yes. Since it contains a lot of oil, it will require solvents that will work with oil. Alcohol is one. There are a number of others, but there are limits on that number as regards what can be used in cooking. For solutions, fats and oils, glycerides and the like will yield a solution.. Since mayo h…as a lot of oil in it and is immiscible in water and other "non-oily" substances, consider a "plan B" and look at what is called an emulsion instead of a solution (solvent plus solute). Oil and vinegar salad dressing form an emulsion when we shake the bottle, but darn it, they separate again. We need to stabilize the emulsion so it won't separate. Emulsion stabilizers can be added in limited quantity to effect the desired results. ( Full Answer )
Answer . To know how nutritious is a sauce, you must look at its ingredients. Mayonnaise is mainly composed by eggs with the addition of oils and in some brands, or homemade versions, also mustard. You mus also look at how much processing th ingredients have crossed. In a homemade mayonnaise, som…e nutritive values of the eggs (proteins and vitamins) are still present and if olive oil was used, also some of its values are added. However, in industrial mayonnaises most values are lost during processing. ( Full Answer )
a heterogeneous mixture is a mixture where you can see the different parts in it. So unless you have some very odd mayo, it is not heterogeneous. : ) (So the answer is homogeneous)
The chef of the Duke of Richelieu is said to have first made mayonnaise in honor of the Duke capturing the city of MahÃ³n in Minorca in 1756.
In order to make mayo, you only need three ingredients: Egg yoke, vinegar, and cooking oil. That is it! Anything else that you add just gives it more flavor. My personal favorite and simple recipe and instructions can be found in the link below. Mayonnaise is a fairly simple thing on paper, b…ut actually making it takes a little bit of 'touch'. I'll post a link below that has instructions and a video demonstration. It is very helpful. Also, if you add some fresh diced jalapenos and some pureed salmon after its almost become all the way mayonnaise, you'll have a fabulous spread! Happy Cooking! :) ( Full Answer )
Mayonnaise is a stable emulsion of oil, egg yolks, and eithervinegar or the juice of a lemon. It is commonly used as a condimentfor sandwiches, and as a base for salad dressings. Mayonnaise withgarlic added is known as aioli.
If you mean what it's made out of, it's mostly just made out of vegetable oil, and egg yolks beated together. Mayonnaise comes from Mahon, Spain. There it is still known as Mahonesa today. Mayonnaise is made from mixing oil, egg yolk and either vinegar or lemon juice.
Mayonnaise was invented in France 1756. the first ready made mayonnaise was sold in 1905 in Richard Hellman's New York deli. In 1912, mayonnaise was mass marketed and called " Hellman's Blue ribbon Mayonnaise."
No. Mayonnaise is a dressing made from oil, egg yolks, vinegar andseasonings. M ayonnaise is free from lactose. Mayonnaise is made from an emulsion between egg yolks and oil (withseasoning added) so it contains no dairy.
It is impossible to say for certain. Sauces similar to mayonnaise could have existed in antiquity, in any location where egg yolks were available. The recipe and name were codified in 18th century France and entered English in the early 1800s. The French name "mayonnaise" was given to the mixture… of whipped egg yolks and vinegar (or lemon juice). This is emulsified by the addition of vegetable oils. One source for the mixture has been said to be the town of Mahon in Menorca, Spain, which lent its name to the Catalan word for the sauce, maonesa . The subsequent term salsa mahonesa became mayonnaise in French. Another suggestion is that it comes from an old French name for egg yolks, which is moyeu . ( Full Answer )
Yod don't 'cook' mayonnaise, it is an emmulsion or blend of raw egg yolk's, oil and seasoning.
Mayonnaise is mostly oil and if it is olive oil or canola oil, then it has some health benefits, such as raising the level of "good cholesterol" a person has. But if it is "regular" mayonnaise, made from a type of oil high in saturated fat, then no, it is not a healthy food.
In mayonnaise the egg yolk is used, inside it has a chemical called lecithin this is a natural emulsifier an emulsifier is something that basically prevents two liquids from separating eg, water and oil. in mayonnaise the main substances are vinegar and oil and egg yolk. when you add the egg yolk to… the vinegar and the oil it becomes something called an emulsion. emulsion is droplets of one liquid suspended into another. so if you didn't have egg in the mayonnaise, it wouldn't be mayonaise, it would just be vinegar with oil floating on top of it. . The short version: they help the water and oil to mix. ( Full Answer )
Usually as a salad dressing but it's also great on French fries (UK chips). Just dollop a spoonful on either.. In a sandwich you can also use it in place of butter or ketchup, try mashing it in with potatoes too - great !
Mayonnaise cannot nessicerily hurt you unless you are a llergic to it of course so no not unless you are allergic. Or if it is rotten
No, mayonnaise is not an instrument. If you can find some way toplay mayonnaise, then yes. Otherwise, no. Horseradish is not an instrument, either.
Mayonnaise is made from egg yolks and vinegar, often with an oil as an emulsifier. Commercial mayonnaise contains mostly vegetable oil, mixed with vinegar, egg yolk, and spices (including mustard).
Yes it is lovely to eat. It is made of oil, egg yolk with a little lemon juice.
Real mayonnaise is made from vegetable oil, egg yolks (an emulsifier), mustard and lemon juice or vinegar.
The chef of the Duke of Richelieu is said to have first made mayonnaise in honor of the Duke capturing the city of MahÃ³n in Minorca in 1756.
There does not appear to be a phobia named specifically for the fear of mayonnaise. See Related links
I know from personal experience that REAL MAYO is a really good deep treatment for your hair. I have heard that the reason is from the fat in the mayo. I have also heard it be called as a "cholesterol" or "protein" conditioner. Whatever you wanna call it, it works great. It leaves your hair very sof…t and shiny!! ( Full Answer )
they all say mayonnaise is not digested it just passes right through your digestive tract__ There is nothing special about mayonnaise that would prevent it from being broken down in your digestive tract and passed through your system like any other food. It's nothing more than eggs, oil, vinegar …and lemon. ( Full Answer )
Oil, egg yolk or whole egg, vinegar or lemon juice and seasoning; salt pepper, sugar etc
a man called Mr.loopster had made mayonnaise and also named it after his wife Mrs.magnnaise.
in french dictionnary, "le petit Robert": peut-Ãªtre en souvenir de la prise de Port-Mahon en1756 - altÃ©ration de mahonnaise.
Mayonnaise is a kind of topping that people can put on sandwiches, salads, and bake with it. It has egg yolk, vinegar and oil. Some seasonings are salt, and some are lemon juice
Generally, no. Read the labels! Some highly "processed" foods contain all kinds of additives including gluten
You really want to know? First, the mayonnaise is squeezed through your esophagus into your stomach, where it plops right into your stomach acid. Then, the acid breaks down the mayonnaise into its original components, mainly eggs and oil. These are slowly broken down further until the mayonnaise is …reduced to a thick slime dredged of the little nutrition it might have had upon swallowing. The digested mayonnaise travels to the intestines, where it is broken down and separated into liquids and solids. After this, the separate parts are unrecognizable and join the other broken down foods and couple million dead red blood cells from that day and are washed into your sewer before you go to bed. Fascinating, isn't it? ( Full Answer )
I'm about to find out. Evidently it's a very common condiment here in China. I'm an American teaching English over here and this is basically what you find when you look for mayonnaise in the grocery stores. It's a pre-made product that you find in a jar or a squeeze tube and the brand that I see ev…erywhere is called "Kewpie". Having not tasted it yet, I can't comment on the quality of this stuff, but I DID purchase a jar tonight and I'm going to try it soon. From what I've read on the internet, it tastes a bit like a mix between regular mayonnaise and sweet whipping cream. Hope that helps! ( Full Answer )
Real mayonnaise is not white but a pale yellow. Other types ofsandwich spreads and mayonnaise-like dressings may be white becausethey do not contain the egg yolks that give real mayonnaise itscolor. It is white because the oil it is made out of is whipped at high speed and adds air. White is the col…or of the change of consistency of the oil. ( Full Answer )
I wouldn't give babies under a year old mayonnaise because it contains egg and eggs along with some other foods sometimes cause babies to develop an allergy towards it when given to early.
Mayonnaise is almost all fat; oil and egg yolk. There are very few carbs in it although egg yolk has some carbohydrate; .6 gram per cup of mayo.
It's an emulsion. A blending of dissimilar ingredients like oil and vinegar, or eggs, oil, and lemon juice, in the case of mayonnaise.
it depends if you eat to much of it sometimes the grease gives you acne or it gets you fatter
Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings. It's not the same as salad dressing , which doesn't contain egg yolks and is generally sweeter than mayonnaise. Mayonnaise is an emulsion , which is a mixture of two liquids that… normally can't be combined. Combining oil and water is the classic example. Emulsifying is done by slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends tiny droplets of one liquid through another. However, the two liquids would quickly separate again if an emulsifier were not added. Emulsifiers are liaisons between the two liquids and serve to stabilize the mixture. Eggs and gelatin are among the foods that contain emulsifiers. In mayonnaise, the emulsifier is egg yolk, which contains lecithin , a fat emulsifier. ( Full Answer )
Home canning of mayonnaise is not possible. Mayonnaise is an emulsion of oil, lemon juice, and egg yolks. You would have to heat it at some point to can it. If you heat it, you break it, and it will separate. Once broken, it cannot be re -emulsified. Additionally, you would have to use a pasteurize…d egg product to prevent pathogen contamination from using raw egg. Anyone who makes mayonnaise at home would shudder at the thought of doing such. ( Full Answer )
No, mayonnaise is not an instrument. It is a condiment used as a sandwich spread or a salad dressing.
No, mayonnaise is a condiment made of oil and egg white, lemon juice, and salt.
The main use of mayonnaise is for making sandwiches. You can putthe mayonnaise on either or both slices of bread and then add yourother ingredients. Another common use for mayonnaise is for making salads and othercold recipes. While you can use it for lettuce salads, you mightprefer either salad dr…essing style mayonnaise for that, or even anactual salad dressing. However, for other types of salads such aspotato salad or chicken salad, you can use nearly any type ofmayonnaise, including regular mayonnaise, light mayonnaise, andsalad dressing style mayonnaise. Of course, you might want toadjust the recipe some depending on the type. Every once in a while, a cake or other desert will call formayonnaise as an ingredient. Also, while not advised, people have been known to use it in placeof shortening for frying. Then there are the non-food uses. Mayonnaise is a common homeremedy for hair conditions. Some claim it helps remove lice, thoughthe jury is out on that. If you use that to help remove nits, thenyou'd likely still need something to kill the lice and/or the liceeggs. Others will use it somewhat like a deep oil hair conditioner. Theegg whites contain protein, the oil is good to add shine, and anyemulsifiers help it to take in moisture. ( Full Answer )
The word VISCOSITY means thickness. You can scoop some onto a knife and it would take quite a while for it to fall off. If you used a spoon, you would have to shake it, so yes, the viscosity is very thick.
No, traditional mayonnaise has eggs as an ingredient. These brands of mayonnaise are vegan: Dixie Diners Club - Low Fat Mayo Follow your Heart Natural Foods - Veganaise Nasoya - Nayonaise Spectrum Organics - Light Canola Mayo For vegan mayonnaise recipes, click on the related links below …- ( Full Answer )
Yes, lecithin in the egg yolk is the emulsifier that emulsifies oil and vinegar/lemon juice to make a mayonnaise emulsion.
i don't know yet. that's what i'm trying to figure out, but stupid people keep answering the wrong questions
Yes, it needs to be refrigerated after opening. It is mainly raw eggs and oil. It is shelf stable prior to opening.
Make an emulsion using one egg yolk and one cup oil. Add one or more tablespoons of acid such as vinegar or lemon juice for flavor. You can create the emulsion with a bar blender, stick blender or food processor. If want to waste a lot of time, you can whisk the egg in a bowl vigorously and drizzle …in the oil a bit at a time. This is how self flagellating French chefs do it. ( Full Answer )
It was derived from the town of Mahon in Menorca (Spain) where the "sauce was made in 1756. Originally known as "salsa mahonesa" in Spanish, it became mayonnaise.
no. mayonnaise is not considered as a dairy product even though it is made out of eggs and vegetable oil.You may check on the food pyramid.Mayonnaise is grouped together with the fats oils sweets categories instead of being grouped in the healthy dairy products like milk ,yogurt ,rice and cheese.
if you mean could you freeze something like tuna salad chickensalad made with mayonnaise, the answer would be "No". Freezingwould cause the mayo to break down and you would have a watery,unappetizing product.