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Mayonnaise ...


Alcohol
Kitchen Safety
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Beef
Classic Foods
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Thousand Island Spread
Dijon-Style Mustard
Horseradish Mayonnaise
Huckleberry Ketchup
Mayonnaise
Pesto Ketchup
Roasted Vegetable Spread

Past Employment

Online Technical Account Manager
Massage Therapy Clinical Therapist
Telecom Products Sales Executive
ASP Support Client Services
Inquiry Center CRM Specialist
Call Center Design Engineer
Help Desk Desktop Support
Call Center Client Communications Hospitality Reservations Manager
Sales Special Orders
Retail Commercial Ast Manager

Highlights and documents I have written

Information Technology


Creating Customer Loyalty

End user Training

Massage Therapy


Massage Therapy

Being a Male Therapist

Ethics

730 Hour Certification

Transcripts

Many occupational hazards of adult life will be greatly alleviated by massage:

  • aching back and shoulder after a long office stint
  • exhaustion or overstrained muscles from physical labor or excessive exercise
  • circulatory problems from too little exercise by sedentary workers.
Massage can benefit you right down to the cellular level!

Telecommunications


2.4ghz v 900mhz

Cable v DSL

Cordless Security

Firewalls for Dummies

Telecom 101
 


 

 

Mayonnaise

 

Mayonnaise, hollandaise, vinaigrettes and all their variations are emulsions. An emulsion is when water and fat come together to make a creamy thick liquid, generally a sauce. Water and oil, as the expression goes, don't mix. However, when liquid fats are slowly incorporated into watery liquid, the fat molecules disperse in the liquid and result in a thick and creamy suspension. This process, fat slowly whisked into a thin liquid, is repeated constantly in cooking: oil into vinegar for vinaigrettes, oil into egg yolks with lemon juice for mayonnaises and hollandaises, and chilled butter into wine for beurre blanc.

Start with the liquid (usually an acid like lemon juice, vinegar or wine) and the seasonings (herbs, mustards, salt, pepper, etc.) in a bowl. Blend the liquid and the flavorings with a whisk. Make sure that the bowl is stabilized with a dishtowel underneath it so you can use one hand to whisk and the other to pour while making the emulsion. Then, in a thin stream, while whisking, start drizzling in the fat (usually melted butter or oil). The mixture will at first be cloudy, then it will thicken. If it is not thickening, stop pouring in oil. Whisk in one corner of the mixture, coaxing part of the oil and acid into an emulsion. Then widen the amount being whisked to incorporate the rest of the oil.

When an emulsion breaks down, the fat and liquid separate, and looks curdled. The standard kitchen phrase for this is that "the sauce is broken." Two key techniques that almost always ensure a successful emulsion are, first, a stable temperature, making the emulsion at neither too hot nor cold a temperature, and second, always add the fat slowly into the watery liquid. Certain foods help to make tighter, thicker emulsions of fat and water, for example mustard, cream and egg yolks in vinaigrettes.

 

 
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