Majonezi

Majonezi eshte nje salce qe perdoret zakonisht ne sanduice , hamburgere , dhe sallata te perbere, dhe ne patate te skuqura . Eshte gjithashtu si baze ne salca te tilla si salce tartare .

Ne thelb eshte nje emulsion i qendrueshem i vajit , e verdhe vezes dhe nje acidi, uthull ose leng limoni ; ^[1] ka shume variante qe perdorin aromatizues shtese. Proteinat dhe leqitina ne te verdhen e vezeve sherbejne si emulsifikues ne majoneze. ^[2] Ngjyra e majonezes ndryshon nga gati e bardhe ne te verdhe e zbehte, dhe cilesi e saj nga nje krem i lehte ne nje xhel te trashe.

Referime [ Redakto | Redakto nepermjet kodit ]

^ "Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, which provides both flavor and stabilizing particles and carbohydrates." On Food and Cooking, Harold McGee , Scribner , New York, 2004, p. 633.
^ "Science of Cooking: Science of Eggs" (ne anglisht). Exploratorium.edu . Marre me 17 nentor 2011 .

[def-1] "Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, which provides both flavor and stabilizing particles and carbohydrates." On Food and Cooking, Harold McGee , Scribner , New York, 2004, p. 633.

[Exploratorium-2] "Science of Cooking: Science of Eggs" (ne anglisht). Exploratorium.edu . Marre me 17 nentor 2011 .

[1]

[2]