Today I listened to a user's comment on Milk Street podcast. She commented that she could never make mayonnaise during a thunderstorm and she wanted to know why. The hosts were stumped. I quickly googled and found an article by The Chicago Tribune quoting a food writer Howard Hillman, the author of "The New Kitchen Science."
Mayo separates when frozen. Why? The temperature extreme breaks down the emulsion. So does overbeating and an opposite electrical charge. What? Yes. Did you ever notice during a thunderstorm that your mayonnaise wouldn't come together properly? That's because the storm's "positive and negative charges ... neutralize some of the emulsifying electrical charges in the sauce," Hillman writes. Got that?
What do you think? Any input?
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