What You Need to Know
Using a combination of agar and carrageenan to stabilize a gel of olive oil and water, with a ratio of 1:1 and a temperature range of 40°F to 50°F. The emulsification process involves the formation of a complex network of fat molecules and water droplets.
This technique is used to create a unique and flavorful sauce for dishes such as seafood and vegetables.
Key Parameters
Equipment
immersion circulatorhigh-shear mixersous vide bags
Steps
- 1.
Burrata emulsion (Puglia, Italy): Creates stable carrier for cheese proteins
- 2.
Mole verde gel (Oaxaca, Mexico): Suspends herb particles in oil matrix
- 3.
Umami bomb (Modernist cuisine): Encapsulates kombu and shiitake flavors
The Science
Primary Reaction
emulsification