Mayonnaise

Honey, in kosher law, mixing dairy with meat is a big no-no. Mayonnaise usually contains eggs, which are considered dairy in kosher rules. So, technically speaking, mixing mayonnaise with meat would be breaking kosher law. But hey, you do you, just don't expect Rabbi Goldstein to give you a high-five for it.

Oh, dude, a 30 oz jar of mayonnaise is about 3.75 cups. So, like, if you're planning a mayo-themed party for 10 people, you might need, what, like 37.5 cups? But who's counting, right? Just scoop it out with a ladle and call it a day.

Well, honey, technically speaking, Hellman's mayonnaise can last a bit past its expiration date if it's been stored properly and shows no signs of spoilage like funky smells or weird colors. But let's be real, if it's been sitting in your fridge for ages past its expiration date, just toss it and save yourself from a potential food poisoning situation. It's not worth the risk, darling.

To say "American cheese lettuce and tomato sandwich with mayonnaise" in Spanish, you would say "sándwich de queso americano con lechuga y tomate y mayonesa." Each component of the sandwich is translated as follows: American cheese is "queso americano," lettuce is "lechuga," tomato is "tomate," and mayonnaise is "mayonesa."

Well, honey, a tablespoon of regular mayonnaise is typically around 3 Weight Watchers points. But let's be real, who actually measures out just a tablespoon of mayo? Just be mindful of your portions and enjoy your sandwich guilt-free... or not, I'm not your mother.

For 10 lbs of chicken salad, a general guideline is to use about 1 to 1.5 cups of mayonnaise per pound of chicken. This means you would need approximately 10 to 15 cups of mayonnaise for the entire batch. Adjust the amount based on your desired creaminess and other ingredients, such as vegetables or seasonings, that may also contribute moisture.

The emulsifier in mayonnaise helps to stabilize and bond together the oil and water molecules in the mixture, preventing separation and creating a smooth, creamy texture. This allows the oil and water to mix together evenly to form a homogenous emulsion.

The chemical formula for mayonnaise is not a simple formula like that of a pure compound, as it is a mixture of various ingredients such as oil, egg yolk, vinegar, and seasonings. Each ingredient in mayonnaise has its own chemical formula.

Vinegar adds acidity to mayonnaise, which helps balance the rich flavors of the oil and egg yolks. It also helps to stabilize the emulsion, preventing the mixture from separating. Additionally, vinegar adds a tangy flavor that complements the other ingredients in mayonnaise.

Yes, mayonnaise is a lipid because it contains fats from the oil used in the recipe. Lipids are a type of macromolecule that includes fats and oils, and mayonnaise falls into this category due to its fat content.

Mayonnaise is a mixture of various substances rather than a pure element or compound. It typically includes ingredients such as oil, eggs, vinegar, and seasonings, which are mixed together to form a creamy emulsion.

The dispersed phase in mayonnaise is a liquid. Mayonnaise is an emulsion where oil droplets are dispersed in a liquid mixture of vinegar, egg yolks, and other ingredients.

A tablespoon of butter contains 11.52 grams of fat, which is somewhat less than the usual 14 grams of fat for a tablespoon of oil.

Here's a comparison:

Butter, 1 T

Total saturated 7.29

Total monounsaturated 2.98

Total polyunsaturated 0.43

Olive Oil, 1 T

Total saturated 1.86g

Total monounsaturated 9.85g

Total polyunsaturated 1.42g

There's about 33 mg of cholesterol in a tablespoon of butter.

Here's the USDA's nutrient values site on 1 Tablespoon of butter:

Go to the USDA National Nutrient Database for Standard Reference

http://www.nal.usda.gov/fnic/foodcomp/search/

and type in butter, click Submit, then choose Butter, Salted, click Submit, then choose 1 Tablespoon, click Submit a third time, and you'll get to the nutrient values for 1 tablespoon of butter.

Starch is added to mayonnaise as a thickening agent to improve the texture and stability of the product. It helps prevent separation of the ingredients and gives the mayonnaise a smoother and creamier consistency. Additionally, starch can also help improve the freeze-thaw stability of the mayonnaise.

There are 480 ounces of mayonnaise in 30 pounds. This is because 1 pound is equal to 16 ounces, so 30 pounds is equal to 30 x 16 = 480 ounces.

3/8 or .375c.

Mayonnaise, as defined by the U.S. Food and Drug Administration's Standard of Identity, must contain at least 65% oil by weight, vinegar, and egg or egg yolks. It may contain spices and natural seasonings except turmeric and saffron, whose yellow color might suggest added egg yolk. Preservatives such as calcium disodium EDTA are acceptable and approved for use in mayonnaise.

What Aunt Alice makes, however, doesn't have to meet the standard of identity, nor does "low fat" mayonnaise.

The density of edible oils at body temperature varies a little; canola oil is a little less dense, for instance, but most commercial mayo is going to use soy oil, because it's cheapest, and it's 91% as heavy as water. Egg is about 5% heavier than water, and cider vinegar is virtually the same as water.

A reasonable guess would make mayo 95% as heavy as water. A pint (two cups) is a pound (454 grams), the world around, so multiplying 227 grams by 95% would be 216 grams.

Depending on the recipe used, it would probably be 22 grams, plus or minus 5 grams.

There are 15ml in a Tablespoon 3500/15= 256.6

Mayonnaise is an emulsion of vinegar and oil. The emulsifier is egg yolk.

An emulsion is defined as the mixture of two immiscible liquids in which one is suspended in the other in microscopic droplets.

A colloid is not specifically two liquids, it could be a solid evenly distributed throughout a liquid but not in solution.

Because of the emulsion structure, the water is encapsulated and therefore not free accessible for the microorganisms. If one of these water droplet does get contaminated it cannot spread due to this compartmented division, or in other words the immobility of the media.

Mayonnaise is a colloid, not a solution. In a solution, one substance dissolves completely in another, while in a colloid, small particles are dispersed but do not dissolve. Mayonnaise is made up of oil, water, egg yolks, and other ingredients that form an emulsion rather than a true solution.

Mayonnaise is an example of a thick, creamy condiment commonly used in sandwiches, salads, and dips. It is made from a mixture of oil, egg yolk, and vinegar or lemon juice.

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 has 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.