hozea's kowcher

Hello, I'm @hozea. I work @kowcher. This is my digital drawer, where I collect odd bits of quotes/information/stuff.

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“ Another reason to add water is that it dilutes the yolk and opens up the complex matrix of lecithin and proteins it contains. The lecithin binds the oil droplets and the water in the yolk; that’s the essence of a mayonnaise emulsion. As long as they are bound together, the emulsion is stable. ”

Richard D. Ludescher, the dean of academic programs at the School of Environmental and Biological Sciences at Rutgers, in Mayonnaise: Oil, Egg and a Drop of Magic by Melissa Clark (NYT)

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