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Oct
25
awarded  Famous Question
Oct
22
comment Can I make a hot mayonnaise?
I think you may be a little confused about what you're asking and the answers you are getting. NadjaCS and @Elendil are pointing out that all of these sauces have strict definitions. One of the original sources of mayo as an emulsified sauce explicitly says that it is cold. Therefore, you are not asking for mayo. You are asking for something mayo-like that is hot. If it is hotter than 150F the yolks are definitely cooked and what you get is closer to Hollandaise, as Elendil said. You can find many faster and more foolproof methods for emulsified sauces if you aren't hung up on the word "mayo".
Oct
22
comment Xanthan Gum for Cinnamon Rolls
I'm with Stephie here. Gums and stabilizers aren't necessary. Butter and brown sugar turn into caramel in the oven- as gooey as you could want. I'm afraid the answer to your question is a ratio of 1 part sugar to 0 parts xanthan gum.
Oct
19
comment Why does yoghurt need to feed on milk products? Why not plain sugar?
@rumtscho- The question betrays a fundamental misconception that the only ingredient required for yogurt is sugar. So yes, the question may not be generally useful because it has a flawed premise but it is still a valuable question for dwjohnston (or anyone with a similar misconception).
Oct
19
answered Why does yoghurt need to feed on milk products? Why not plain sugar?
Oct
7
awarded  Necromancer
Oct
5
accepted Backyard mint too grassy
Oct
2
awarded  Nice Answer
Sep
14
awarded  Notable Question
Sep
12
awarded  Enlightened
Sep
11
awarded  Nice Answer
Sep
7
awarded  Announcer
Sep
7
awarded  Famous Question
Aug
24
comment How do I avoid fibrous, dry beans?
Subjective, but my favorite beans are "small red beans". Firm enough to hold together but a delightful, creamy interior. I just eat them with pepper sauce and salt.
Aug
22
awarded  Nice Question
Aug
17
comment Vanilla Pudding: Could someone explain this recipe to me?
Nice answer. Just a note on #3. Egg custards are usually strained to get out the lumps from the egg proteins that sneak in on the yolks.
Aug
17
answered Refrigerating fudge v leaving it out
Aug
16
awarded  Yearling
Aug
15
comment What does the Cinnamon in my coffee turn into?
+1 This is the only answer that actually answers the question.
Aug
14
comment How can I know when a thick simple syrup is done cooking?
Fair enough. I agree it's a semantic argument. Simple syrup recipes almost always call for just dissolving the sugar, as Yossarian pointed out. Whether you call that "cooking" or not is subjective.