Hollandaise

Todorov, Tzvetan. Eloge du quotidien Essai sur la peinture hollandaise du XVIIe siecle. Paris Adam Biro, 1993. 

Raw or undercooked eggs—Make sure to cook eggs until the yolks are firm, to avoid risk of salmonella. Also avoid food made with raw eggs like key lime pie, hollandaise sauce, and chocolate mousse. 

Many food colloids are stabilized from proteins from milk or eggs [817]. Milk and cream, for example, are stabilized by milk proteins, such as casein micelles, which form a membrane around the oil (fat) droplets [817]. Mayonnaise, hollandaise, and bearnaise, for example, are O/W emulsions mainly stabilized by egg-yolk protein, which is a mixture of lipids (including lecithin), proteins, and lipoproteins [811,817]. The protein-covered oil (fat) droplets are stabilized by a combination of electrostatic and steric stabilization [817]. Alcohols may also be added, such as glycerol, propylene glycol, sorbitol, or sucrose sometimes these are modified by esterification or by... 

The text of this proposal is printed in Oeuvres completes de Christiaan Huygens (Societe hollandaise des sciences, 1888-1950), volume 4, 325-329 Trevor McClaughlin, Sur les rapports entre la Compagnie de Thevenot et TAcademire royale des Sciences, Revue d histoire des sciences et leurs applications 28, 1975, 235-242. 

Huygens, Christiaan. Oeuvres completes de Christiaan Huygens, 22 vols. (The Hague Societe hollandaise des sciences, 1888-1950). 

Emulsions (O/W) Milk, ice cream, creams, coffee creamers, cream liqueurs, soft drink syrups, mayonnaise, sauces (e.g. hollandaise, bearnaise), sausages, whippable toppings, some salad dressings, some fruit drinks... 

Many food colloids are stabilized of proteins from milk or eggs [19]. Milk and cream, for example, are stabilized by milk proteins, such as casein micelles, which form a membrane around the oil (fat) droplets [19]. Mayonnaise, hollandaise and bearnaise, for example, are O/W emulsions mainly stabilized by egg yolk protein. 

Lecithin, a typical ingredient in margarine, enhances the solubility of monoglycerides in the oil blend, and monoglycerides reduce the interfacial tension between the oil and water phases [134]. Mayonnaise, hollandaise, and bearnaise, are examples of O/W emulsions in which the emulsifier is egg yolk (a source of phospholipids) [129,134]. 

Smoked salmon (from the Highlands, not from Scandinavia), followed by lamb cutlets and asparagus with hollandaise sauce, and finished off with a pineapple slice, all with Dom Perignon, since M is paying the bill at his club in the novel Moonraker. Although I d personally suggest a good red wine with the cutlets—not with the salmon. 

Liquid sauces—As noted earlier, liquid sauces are typically sold in shelf stable forms. They generally have a low pH that minimizes the heat treatment required for microbial stability. They may be lower fat versions that are thickened by starches and/or hydrocolloides, or high fat products (e.g., hollandaise-based sauces) that obtain their viscosity from the fat emulsion. Each type of sauce has its own unique formulation requirements for retaining its physical properties during both thermal processing and storage. 

Once cooked, the vegetable may, or may not, be sauteed briefly in oil or bacon fat, with or without bits of browned garlic, capers, coriander, crisp bacon, curry powder, pepper, and/or pimiento. Broccoli may also be served on toast with a cheese sauce, hollandaise sauce, or a white sauce containing sliced hard-cooked eggs. Finally, pureed broccoli makes an excellent soup. 

Use pasteurized eggs, rather than raw eggs, eis ingredients of uncooked, ready-to-eat menu items such eis Caesar salad, eggnog, ice cream, milk shakes and other egg-fortified beverages, and freshly prepared mayonnaise, hollandaise, and bearnaise. 

To disperse small drops of one liquid into another liquid, e.g., mayonnaise and hollandaise sauce. 

Fats and oils have many uses in food preparation. They add flavor and nutritive value to the foods they prevent foods from sticking to pans they tenderize batters and doughs they hold in air which is incorporated when beating a mixture and they form emulsions in such foods as mayonnaise and Hollandaise sauce. 

For main dishes—Barbecue sauce, butter sauce, cheese sauce, fruit sauce, gravies, hollandaise sauce, tartar sauce, tomato sauce and ketchup, and white sauce. 

Crapulli avec la version hollandaise du 17 siecle. 1966 ISBN 90-247-0188-0... 

One important role of surfactants in household products and foodstuffs is as an emulsifier. Emulsions are all around us in the kitchen, forming part of a wide variety of different sauces and creamy foods. When you whip air or oil into a liquid, how can the result be a stable phase What keeps hollandaise sauce or gravy from separating The answer is an emulsifier. Emulsifiers can take a variety of forms but are essentially just molecules that localize at the interface between the aqueous and oily components of the mixture. 

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