What You Need to Know
The technique involves slowly pouring chili oil into a mixture of garlic and lemon juice while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The process requires a temperature range of 20-25°C and a pH range of 3.5-4.5.
This technique is unique to Apulian cuisine and is used in the preparation of sauces such as chili oil.
Steps
- 1.
Orecchiette con Cime di Rapa (Apulia, Italy): Forms the base sauce coating the pasta
- 2.
Turkish Ezme Salad (Anatolia): Creates the emulsified dressing
- 3.
Korean Yangnyeom Sauce (Korea): Provides the foundational emulsion for the spicy glaze
The Science
Primary Reaction
Lipid oxidation