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Recent questions in Emulsification

by cookwithfem (602k points) in Mayonnaise asked Jun 11 4 views
How long does homemade mayonnaise typically keep in the refrigerator before it goes bad?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
Is it safe to eat homemade mayonnaise since it contains raw eggs, and how can I ensure it’s safe?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 4 views
What role does acid (vinegar or lemon juice) play in mayonnaise emulsification and flavor?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
How do different oils (olive, canola, avocado, etc.) affect the flavor and texture of mayonnaise?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 2 views
Can I make mayonnaise without eggs or by using an egg substitute like aquafaba or yogurt?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
Why does the temperature of the ingredients (eggs, oil, vinegar) matter when making mayonnaise?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
What can cause mayonnaise to become too thick, grainy, or pasty?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
How can I rescue or fix a broken mayonnaise that won’t emulsify?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
Why does mayonnaise sometimes break and separate into oil and liquid?
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by cookwithfem (602k points) in Mayonnaise asked Jun 11 3 views
What are the essential steps and ingredient ratios for making successful homemade mayonnaise?
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Recent questions in Emulsification
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