this post was submitted on 19 Oct 2023
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[โ€“] [email protected] 4 points 1 year ago (1 children)

Yeah, that literally sounds impossible ๐Ÿ˜„

[โ€“] [email protected] 5 points 1 year ago (1 children)

Mayo is basically oil, egg yolk, and depending on the brand varying amounts of vinegar.

Cake recipes often call for eggs and oil, and some will use something acidic to help the baking soda/powder activate. We're just generally not used to using an emulsified all in one ingredient.

[โ€“] [email protected] 2 points 1 year ago (2 children)

Fair enough, but how many other cake recipes call specifically for vinegar or anything containing it? I'm genuinely asking as a mystified person who doesn't bake ๐Ÿ˜„

[โ€“] [email protected] 2 points 1 year ago (1 children)
[โ€“] [email protected] 0 points 1 year ago

Gonna have to see if I can even get those here in Denmark heh. I know they're pretty much ubiquitous in the US, but I don't think I've ever seen one here for some reason ๐Ÿคท

[โ€“] [email protected] 2 points 1 year ago (1 children)

I believe buttermilk is used more commonly than straight vinegar as it's acidic. Buttermilk pancakes are fairly common if not standard in the States. You'll also find it used in breads and biscuits (the kind of biscuit that's akin to a savory scone.)

[โ€“] [email protected] 1 points 1 year ago

FWIW, Ime the primary difference buttermilk makes compared to normal milk is that the bread will hold together better. It's less crumbly and more towards chewy. I don't notice any flavor difference.

It's interesting that acid(I assume) does that, I'm curious about the chemistry behind that now.