Every week, home cooks send me a steady steam of troubleshooting questions to my general inbox. Recent questions have included:
“Why is my mayonnaise runny?”
Answer: either you’re adding the oil too fast and it never emulsified, or it broke—both of which will inhibit proper thickening. Either way, start with a new egg, and use the not-emulsified earlier attempt in place of oil. It’ll wind up super-rich. See HTCE, pages 41-42.
“What’s the difference between bread dough and pizza dough?”
Answer: Not much. Pizza dough usually has a little olive oil in it, but you can consider them interchangeable. You cook them differently, of course.
“How do I clean after cooking?”
Answer: With patience, care, and a light heart.
My team and I would like to answer your cooking questions here on markbittman.com, because chances are if you have a question, others do, too. Send ‘em along, either by leaving them in the comments, or by writing us at email@example.com.