tag:blogger.com,1999:blog-13263638.post5342120344081506619..comments2024-01-25T12:26:13.185+01:00Comments on FOODUCATION.ORG: The 6X °C egg, or "opposite-boiled eggs" revisitedfooducationhttp://www.blogger.com/profile/10509393835685414024noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-13263638.post-76531104161653110332019-10-30T22:16:33.498+01:002019-10-30T22:16:33.498+01:00I stil wonder why the egg white didn't solidif...I stil wonder why the egg white didn't solidify… Was it because Harold McGee's understanding was incorrect?<br />Joegerthttps://www.blogger.com/profile/18147892855463789088noreply@blogger.comtag:blogger.com,1999:blog-13263638.post-77366209797595688932015-02-18T14:41:28.034+01:002015-02-18T14:41:28.034+01:00Wonderful information. I want to make a "safe...Wonderful information. I want to make a "safe" mayonnaise and will certainly follow your guidelines. Thank you so much. Very, very interesting.Stellahttps://www.blogger.com/profile/07136059297557208910noreply@blogger.comtag:blogger.com,1999:blog-13263638.post-2600342256032880002011-02-04T12:47:34.318+01:002011-02-04T12:47:34.318+01:00Earl,
both the graph and the table are taken dire...Earl,<br /><br />both the graph and the table are taken directly from the research paper. Let me know if you'd like to see for yourself, and I'll send over a pdf versionfooducationhttps://www.blogger.com/profile/10509393835685414024noreply@blogger.comtag:blogger.com,1999:blog-13263638.post-30080145491639045602011-02-04T10:41:05.706+01:002011-02-04T10:41:05.706+01:00Interesting find. I can see the graph as being ver...Interesting find. I can see the graph as being very useful in culinary experiments. However, I feel like the viscosities chart is a bit off in terms of what foods represent what viscosities. Did you make the graph and table yourself?Earl Leehttp://toastable.comnoreply@blogger.com