Don't Look! I'm changing!
# Food_Science Emmulsive bonds 2 naturally separating liquid Garlic does this. As does egg. Starch isnt an emulsion yet it behaves like one since the sauce is so thick and viscus that the fat droplets cant rise to the surface. The gravy the fat and water dont bind and will separate iin time unless extra thick. Same w tomato sauce. The fibers are thick n thin. Aoli w salt, oil and garlic or egg. Pasturized eggs. Eggs work 1 v 100x oil Garlic work 1. 3x oil Need to add oil slowly while mixing to break up oil so it can em.ulsify. Yeast is everywhere Hot water denatures proteins Enzymes are proteins Warm water in basemalt activate Enzyms convers that convert starch to sugar for the teast Tap (chlorine) and distilled (lack of minerals) are not good for yeast Nougat is whipped egg and sugar. So are mirangs have zero moisture but are the same thing. More moisture more chewy. More air more fluffy. Sucrose makes crystals wheras corn syrup doesn't. Inverting sugar cyrstals by making them monosacharides usijg heat or acid (cream of tartar). Sugar size also impacts. Powder sugar will grow crystals but in mass its less solid. Filet mignon is soft but not fatty. Marbling melts away giving flavor. Ribeye#1 nystrip#2 Salt stake to draw out/ disolve into the moisture and then be reabsorbed into the meat to break down the muscle even more as disolved protein strands turn into a gel allowing better water retention. You need to season w salt 2hours b4 eating a 1inch steak. otherwise it wont absorb. 45min for 1/2 inch. 130-150 is good. 145 cdc approved Fat doesnt melt on rare stake (120) Crispy browning happens when sugar or proteins cook. Reaction all sorts of good flavors. But kinda hard to achieve w steak as its requires a hot pan and quick cook. Cast iron retains more energy. Cooo ground beef to 160