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.
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 😄
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 🤷
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.)
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.
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.
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 😄
Afaik red velvet cake.
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 🤷
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.)
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.