New answers tagged food-science
3
Although you don't get a definitive, scientific answer this way I often compare brands when answering this type of question, looking at average and variation between them. If there is a great deal of variation the reliability of the average goes down.
I looked at several brands of Chakki Atta online and they all had 12% protein, there was zero variation, ...
6
The lay person's procedure is: Take your flour and weigh a sample, then wash away the starch and weigh the sample.
Here is a video showing a procedure that you can do at home. I would suggest doing this procedure with a control sample (a flour where you know the protein content to determine your accuracy) before doing with your target sample.
https://www....
54
Your egg whites were cooked by the alcohol in the extract. Cooked, in this case, means denaturing, which means unfolding the protein molecules. There are many ways to denature proteins. Acid, such as vinegar, will denature egg proteins, which is why some people suggest adding vinegar to the water to poach an egg (a practice I disagree with, but that's ...
8
The egg whites contain proteins that depend on water to stay soluble. The peppermint extract is no doubt alcohol based. Thus the alcohol denatured the proteins. However there isn't enough alcohol to denature all the egg white, it will just denature the egg white that it first comes into contact with. After that the water in the egg whites dilutes the alcohol....
0
Yeah my chilli oil always does that too... I just skim the "floaters" off the top with each batch, because i like control of being able to pour just the oil on its own without flakes in there... if i want flakes i spoon them from the bottom
0
You want to use egg whites for binding.
Science notes:
About 1/20,000* eggs has salmonella. For infants & toddlers I would suggest cooking thoroughly or pasteurizing the eggs with sous vide if they won't be fully cooked.
Egg whites comprise water (88%) and protein (11%, mostly albumin). Egg yolks are water (48%), protein (17%), and fat (33%). (...
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