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What causes hard to peel eggs?

A trick to have nice yellow yolks, not ugly green things. Use a push pin and make a hole on the big end of the egg

The green ring in the yolk is cause by cooking the egg too long and causing a chemical reaction that releases the sulfur in the yolk. That rotten egg smell is sulfur dioxide.

Dec 21, 2009
rettoc in Home Cooking

Mayonnaise with an Immersion Blender

The thing that holds mayo together is the oil-lemon juice (or vinegar) emulsified with the molecule lecithin (a phospholipid) present in the egg yolk, not the presence of any egg white or protein in the egg white, or air in the protein cells of the egg white, as rettoc states.

Bushwickgirl, with all due respect your science is wrong. There MUST be egg white to make a true mayonaise. Eventually any emulsion made without a protein structure will separate.

Former Food Science teacher here.

Dec 21, 2009
rettoc in Home Cooking

Mayonnaise with an Immersion Blender

Is there more protein in a white than in a yolk?

Egg white is all protein. There is no protein in the yolk. It is all fat.

Dec 21, 2009
rettoc in Home Cooking

HELP NEEDED WITH NEW KITCHEN APPLIACES

I recently bought a GE Profile Induction range, GE French door frig, GE microwave and Kitchen Aid dishwasher. Love them all.

Dec 21, 2009
rettoc in Cookware

Mayonnaise with an Immersion Blender

The basic 'structure' of mayonnaise is created by the protein in the egg whites. Without whites, you cannot create real mayo. The protein cells in the whites are expanded by the addition of air when made in a food processor. The enlarged white cells hold the fat from the yolk and oil. The oil MUST be slowly incorporated into the protein cells. Essentially you are forcing the fat/oil into the cell by drizzling it very slowly.
I suggest you use a food processor or blender with a tiny drizzle hole in the cover.

Dec 07, 2009
rettoc in Home Cooking

What causes hard to peel eggs?

Certified Becky Home Ecky teacher here...the cooking process causes the membrane under the shell that holds the egg and yolk together to shrink away from the shell.

Dec 07, 2009
rettoc in Home Cooking

tell me about your *dream* kitchen

My dream kitchen will have to wait until I build my dream house, hopefully in the next year or so. But in the meantime I fell in love with my current kitchen by doing some sprucing up with all new appliances. New GE profile induction range, GE profile space saver over range microwave, GE profile french door refrigerator, and Kitchen Aide dw. All stainless. Hubby moved the cabinet above the range to accommodate the built in one. He installed crown molding above the short cupboards to add height and interest. Next he will replace the old microwave cabinet with a new matching cupboard that will unify a corner and add much needed storage. Lastly, he steam cleaned the grout on the porcelain tile floor, scrubbed it dog gone clean and applied 3 coats of grout sealer.

Dec 06, 2009
rettoc in Cookware

???? re Nordic Ware "fancy" cake molds--have you used them?

I use them for rum cake and any type of pound cake. The designs show up nicely and I have no problem turning out cakes, provided they are sprayed well with a non stick spray.

Dec 06, 2009
rettoc in Cookware