Some examples of emulsifiers in food include mayonnaise, vinaigrette and homogenized milk. Other solid examples of emulsification include butter, cream in espresso and Hollandaise sauce.
An emulsion refers to the mixture of two liquids that usually do not mix well. When referring to food, oil mixed into water is a common emulsion. Vinaigrette is the result of oil directly added into vinegar. Mayonnaise and Hollandaise sauce are oil-in-water emulsions that are given stability with egg yolks. There are also many artificial emulsifiers in foods, including lecithin, and monodiglycerides and diglycerides of fatty acids. Some esters such as the ones found in ice cream are also artificial emulsifiers.Learn More
Mother's milk tea is a traditional European herbal preparation that has been used over the centuries by women to increase milk supply when nursing. Ingredients and amounts vary widely, but all of the teas are consumed in order to enhance lactation. Always check with a doctor before consuming any traditional or prescription medications while nursing.Full Answer >
Those who serve food professionally or just at their own events should always present themselves in a warm but professional fashion. The key to food service is to treat the diner very well and put his needs first. Specific actions which let the diner put trust in his server include providing drinks immediately and refilling them regularly, having a pristine and clean appearance, and never refusing a diner's request.Full Answer >
The best way to reheat fried food is in the oven on the broil setting. The food should be in aluminum foil with the top open and placed as close to the broiler element as possible. Once food sizzles, it should be removed, turned and broiled on the other side.Full Answer >
The U.S. Department of Agriculture classifies peanut butter as a member of the protein foods group. This group includes peanuts in their natural state, as well as peanuts that have been blended into peanut butter.Full Answer >