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Feb
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Nov
22
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Nov
22
accepted What are some alternatives to xanthan gum for stabilizing mayonnaise?
Nov
22
comment What are some alternatives to xanthan gum for stabilizing mayonnaise?
Thank you! So eggs have lecithin, and my recipe has eggs. I was thinking I need something stronger than lecithin, because commercial brands have both eggs and xanthan gum. Do you think I can just add more egg yolks to make up for the fact that I won't have xanthan gum? Or are agar/acacia more effective - are hydrocolloids better for stabilizing through heat/time/travel than phospholipids?
Nov
22
comment What are some alternatives to xanthan gum for stabilizing mayonnaise?
The recipe does have egg yolk, but from what I understand, that is usually not enough by itself to stand up to heat/time/travel. The average commercial mayo both has eggs and xanthan gum. Do you think just adding more egg yolks would make up for the lack of xanthan gum?
Nov
21
comment Making “long(er)-life” homemade mayonnaise
What pH would you recommend?
Nov
21
asked What are some alternatives to xanthan gum for stabilizing mayonnaise?
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7
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Apr
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accepted What is the difference between pot roasting and braising?
Apr
4
asked What is the difference between pot roasting and braising?
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asked How to tell when fish is done baking?