What is it that makes this phenomenon happen?! Regular mayo splits at the drops of a hat, but Kewpie holds up to the rigors of baking and grilling.
Is it because it has a higher egg ratio? Or the MSG in it somehow? Or the rice vinegar? I'd like to figure it out and then try to make my own mayo like Kewpie that I can bake with.
Kewpie is so expensive to buy where I live is the reasoning behind this pursuit BTW. Alabama markets..... Go figure on being expensive when it comes to Japanese ingredients!
Thanks guys, and maybe a molecular gastronomy person/nut can explain some science behind it. Maybe it's the high amount of proteins present from the higher egg ratio and the binding with the lipids in the fat? That's what I really love about food and trying to get it right at home anywho!
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