Here we are learning about emulsions. An emulsion is when oil and water mix (they don't usually mix!) We use emulsions in food such as ice-cream, mayo and butter. In this case, the part of the protein that does not like water is attracted to the fat in the egg yolk- binding it together to make mayo.
See Sarah's bowl? This was the emulsion WITHOUT the fat.... runny and stinky! YUCK!
See Taryns bowl? This is our homemade mayo using egg yolk as fat to bind the protein to the oil. It smells like mayo and is thick too. Much better.
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