Uden om fedtkuglerne sidder så en proteinskal, og det er dennes evne til at udvide sig som en ballon, man bruger, når man pisker fedt i æggeblommer for at lave en emulsion til mayonnaise og de andre æggesaucer.
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Outside the fat globules, there is a protein shell, and it is this ability to expand like a balloon that is used when you whisk fat into egg yolks to make an emulsion for mayonnaise and other egg sauces.
Translated by
markvanroode 34
2 weeks, 6 days ago
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