JY Food

Why is my mayonnaise too thin? Answer: There are several possible reasons for this. Adding too much oil at once Refrigerate to get a thicker mayonnaise Adding too much oil at once The most common problem is you are adding the oil too much at a time into the egg yolk. Ideally, you should add the oil a little bit by little bit into the egg yolk while whisking, but not adding the oil all at once into the egg yolk and then whisk. Refrigerate your mayonnaise The 2nd reason which I personally encounter is your mayonnaise will be thicker and have higher viscosity once you refrigerate your mayonnaise. I melt my butter before blending together with the egg yolk, and I just won’t get the viscosity that I want, the mayonnaise doesn’t get thicker as I get from making my previous olive oil mayonnaise. But once I refrigerated the mayonnaise for about 1 hour, the mayonnaise looks great, not too thin and not runny anymore. How to rescue a broken runny mayonnaise? It’s simple than you think to rescue m

Just 2 ingredients to make the most basic mayonnaise Short answer: Egg yolk and oil. Yes, it’s that simple, you only need two ingredients which is pasteurized egg yolk and any oil or fat of your preference to make a perfect consistency mayonnaise. How to make the most basic mayonnaise Here is the basic step-by-step guide to make the most basic mayonnaise: You can use either whole egg or just egg yolk, depends on your own preference. Put 3 times the amount of oil for the amount of eggs you used. Mix and blend them together for few minutes. Once you have reach the consistency of the mayonnaise, your mayonnaise is done. You can add extra oil if it’s not enough in the middle of your blending. Extra: you can add your flavoring and seasoning anytime, before, in the middle or after blending your mayonnaise (egg yolk and oil). Flavoring of your mayonnaise You can customize the taste and flavoring of your mayonnaise based on your own preference once you have successfully master the basic of the

List of oil and fat states at room temperature and in fridge (refrigerator) Refer to this new list for more up to date info: List of food cooking temperature and duration (including cooling in fridge and freezer) Different oils and fats are in different states depend on the surrounding temperature. Oils are are usually liquid at room temperature while fats are solid at room temperature. Olive oil At room temperature: liquid In fridge: liquid Butter At room temperature: Semi-solid In fridge: Solid  Coconut oil At room temperature: Liquid In fridge: Solid (hard-solid) Avocado oil At room temperature: Liquid In fridge: Liquid Lard At room temperature: Liquid In fridge: Solid Duck fat At room temperature: Liquid In fridge: Solid Cacao butter At room temperature: Solid In fridge: Solid Palm oil At room temperature: Liquid In fridge: Solid Apricot kernel oil At room temperature: Liquid In fridge: Liquid Peanut oil (groundnut oil) At room temperature: Liquid In fridge: Liquid (with high visco

Onsen tamago (hot spring egg) Cooking the perfect onsen tamago (hot spring egg) using a food dehydrator Yes, you can cook the perfect onsen egg easily using a food dehydrator. Why? Just like sous vide, food dehydrator is able to cook eggs at a certain constant temperature over a period of time. Temperature & duration for cooking onsen tamago egg in a food dehydrator Answer: 65°C (149°F) for 1 hour Temperature in the dehydrator and duration are two most important factors in determining the result of your hot spring egg. Here is the result we get from trying out different cooking time and temperature for cooking a perfect onsen egg using a food dehydrator. The perfect onsen egg falls off easily and beautifully when breaks open, and the egg yolk in fully contained inside the spherical, smooth and silky egg white. 65°C (149°F) 1 hour: The perfect onsen egg Occasionally, some of the protein white is undercooked. 2 hour: The perfect onsen egg Slightly thicker runny egg yolk, perfect for

  Peanut butter nutrition facts Peanut butter smooth style and peanut butter chunky style has a little bit different nutrition facts, with peanut butter smooth style having slightly higher fat content and lower carbohydrate compared to the peanut butter chunky style. Peanut butter (smooth style) nutrition facts Peanut butter (smooth style) nutrition facts. Source: USDA Amount per 100 grams: Calories: 588 Total Fat: 50g Saturated fat: 10g Polyunsaturated fat: 14g Monounsaturated fat: 24g Total Carbohydrate: 20g Dietary fiber: 6g Sugar: 9g Protein: 25g Cholesterol: 0mg Sodium: 17mg Potassium 649mg Vitamin A: 0% Calcium: 4% Vitamin D: 0% Cobalamin: 0% Vitamin C: 0% Iron: 10% Vitamin B-6: 25% Magnesium: 38% Peanut butter (chunky style) nutrition facts Peanut butter (chunky style) nutrition facts. Source: USDA Amount per 100 gram (bracket showing the difference compared with peanut butter smooth style): Calories: 589 (+1) Total Fat: 50g Saturated fat: 8g (-2g) Polyunsaturated fat: 14g Monou

Photo of sour cream Sour Cream Nutrition Facts Amount per 100 grams of Sour Cream: Source: USDA Calories: 193 Total Fat: 20 g Saturated fat: 12 g Polyunsaturated fat: 0.8 g Monounsaturated fat: 5 g Total Carbohydrate: 2.9 g Sugar: 2.9 g Dietary Fiber: 0 g Protein: 2.1 g Cholesterol: 110 mg Sodium: 321 mg Potassium: 138 mg Vitamin A: 12% Calcium: 11% Vitamin D: 3% Cobalamin: 5% Vitamin C: 1% Iron: 1% Vitamin B-6: 5% Magnesium: 2% Sour cream is a fermented cream, which is very high in fat, low in carbs and protein. It is a good food if you are doing a keto diet. Different brand of sour cream may have slightly different nutrition facts. Sour cream has a lot of beneficial bacteria which will help to heal your gut. It is recommended you eat sour cream made from organic, grass fed pasteur-raised milk since there are a lot of GMO feeds especially soy and corns which are fed to the cows producing the milk and sour cream. Discussion Feel free to leave a comment or ask a question if you have any

Cream Cheese Nutrition Facts Amount per 100 grams of Cream Cheee: Source: USDA Calories: 342 Total Fat: 34 g Saturated fat: 19 g Polyunsaturated fat: 1.4 g Monounsaturated fat: 9 g Total Carbohydrate: 4.1 g Sugar: 3.2 g Dietary Fiber: 0 g Protein: 6 g Cholesterol: 110 mg Sodium: 321 mg Potassium: 138 mg Vitamin A: 26% Calcium: 9% Vitamin D: 6% Cobalamin: 5% Vitamin C: 0% Iron: 2% Vitamin B-6: 0% Magnesium: 2% Cream cheese is a good food if you are doing keto diet. The fat content is as high as 34g. Different brand of cream cheese may have slightly different nutrition facts. Cream cheese has a higher fat content compared to normal cheese as it is made from cream instead of whole milk. Discussion Feel free to leave a comment or ask a question if you have any doubt about the nutrition facts of cream cheese.