Mayonnaise

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.

sourcream is better althought they are both not grey for you

Each teaspoon of regular mayonnaise is 3 points. A tablespoon 14 grams. Light mayonnaise is 1 point per each tablespoon.

According to the FDA mayonnase does not need to be refrigerated and should last about 4 weeks depending on the amount of bacterial contamination when the ingredients were prepared.

Egg yolk contains lecithin which is an emulsifier or surfactant which acts as a dispersal agentfor fat in water. I don't get the chemistry, but then, I don't have to get it

In some recipes you might, but you will definitely get a different taste and consistency out of the cookies. It is always best just to stick to the ingredients that the recipe calls for.

There are 3 calories in one teaspoon of Hellmann's mayonnaise.

This is due to the imbalance of oil and water being mixed properly by emulsion or the fact it is not mixed before therefore is needed to be mixed, also due to it being runny from the water, you may add oil or simply shake it really well.

If you mean 'Why doesn't the oil separate in the mayonnaise?', then that would be due to the egg yolks added to it. Egg yolks are known for their binding qualities amongst other things.

It is best to get a recipe to make mayonnaise. In one recipe I've found, 25ml extra virgin olive, walnut or rapeseed oil, is used. The advice is to add the oil, slowly, a drop at a time initially.

Mayonnaise is safe to eat if cooked or baked on foods. Mayonnaise can be used a a cake to give it a rich flavor.

People say it's light mayonnaise like you get at a store. But honestly I think they make it theirselves cause it tast soooo good

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I think the best answer is "it depends." Has the jar been opened? Has it been refrigerated? If so, at what temperature? In circumstances of testing the "goodness" of a food - you should trust your senses. How does it smell, look, taste, etc. If it appears to be normal it is probably still good.

Having said that, I do ask - why not just buy a new jar?

the main ingredient of mayonnaise is vegetable oil. Therefore it should be classed under 'fats' in the food pyramid

It is the same - la mayonnaise. It is often served with fries instead of ketchup in France.

Sample sentence: I would like mayonnaise with my fries. Je voudrais de la mayonnaise avec mes frites.

The oil is the triacylglycerol.

A lot of the ingredients are the same, but the taste will depend on the amount of each ingredient.

Mayonnaise contains 40% fat.

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.

No, Hellman's mayonnaise does not contain gluten.

220 grams. Check out Convert-me.com :) It converts any standard measurement, whether by weight or volume, to any metric unit. Pretty cool. I use it in conjunction with my kitchen scale all the time because measuring by weight is often much more accurate. (other than things that are affected by humidity)

Mayonnaise is not a direct substitution for eggs in a cake. You need to calculate the amount of oil as well, and also balance the acidity of the mayonnaise with baking soda.

The shelf life that I have seen is generally around 4 months. If stored in a cool area, it should keep a bit longer, but might not be quite so good as when used before the 'best buy' date.

I always use mayonnaise in my cakes instead of vegetable oil. Even with a box cake! It comes out so moist and yummy. By any flavor box cake, pour the dry ingredients in to the bowl, then add 3 eggs, 1 cup of mayo and 1 cup of water. Blend till moist and smooth and bake according to pkg directions. It will turn out wonderful!