Recently on the Internet there is downright hysteria about mayonnaise heating. Articles appear, the horror stories with references to "scientific sites and work" in many foreign languages. lone heroes spend their time and effort to study the processes occurring during heating of mayonnaise.
Live is scary. At what would have been understandable if the argument concerned only the sauces that we see on store shelves and containing in its composition "Terrible emulsifiers, preservatives, stabilizers and other e-shki". But advocates of a healthy lifestyle and ganged up on homemade mayonnaiseWhich does not contain in its composition mysterious additives.
I also decided not to stand aside and to speculate on this topic. I will not go into the biochemical processes, as I am not a researcher, and a cook. I want to appeal to logic and common sense.
What is homemade mayonnaise?
This emulsion, which included:
vegetable oil
egg yolk
mustard
vinegar or lemon juice
salt
sugar
What is an emulsion?
If we turn to the school chemistry course or to Wikipedia, the emulsion This dispersion system consisting of microscopic droplets of liquid dispersed in another liquid.
That is, as seen in vegetable oil with egg yolk no new chemical compound is not formed, they are simply mixed mechanically - a whisk or blender.
To be fair to say that during this mixing occurs oil aeration, that is enriching its air bubbles, whereby the mayonnaise turns the air.
Thus while heating the mayonnaise is heated vegetable oil, egg yolk, mustard, vinegar or lemon juice. None of these products when heated it does not emit toxic substances, even though...
When heating some quantity of carcinogens formed in a vegetable oil. However, it is a known fact, and does not hinder anybody to fry or bake food with its use. Mustard in marinades used quite often, but about the egg yolk has nothing to say.
So what is a terrible and horrible happens when heated homemade mayonnaise?
And there is an emulsion separation, ie the separation of its components to the original. So why do the first emulsion, and then heated so that it has split?
I agree, the action is not quite logical, but sometimes it is very convenient to use a spoon marinade already the finished mayonnaise, you can add all the components separately, moreover, can sometimes be handy anything not be.
Many cooks use mayonnaise with pickling or baking. And those who do not use, is really just sometimes do not talk about it.
In general, for his part, I horror stories about heating homemade mayonnaise I feel flimsy and using this product as I like.
All the same is true in relation to the lean homemade mayonnaiseWho is preparing to akvafabe. You can certainly say that akvafaba contain any additives. But then again, no one bothers to cook akvafabu alone and cooked the same chick.
Share your thoughts on this, I would be interested to read.