What You Need to Know
Whisking chili peppers and garlic with olive oil and lemon juice to create a stable emulsion, with a temperature range of 70°F to 80°F. This process involves the formation of a fat-water interface.
Calabrian chili garlic emulsion is unique in that it uses a higher ratio of chili peppers to garlic, resulting in a more flavorful and spicy sauce.
Steps
- 1.
Nduja Spaghetti (Calabria, Italy): Forms the base flavor profile when mixed with pasta water
- 2.
Korean Fire Chicken (Korea): Provides Western flavor profile adaptation
- 3.
Mexican Tlayuda (Oaxaca, Mexico): Replaces traditional chili pastes with Italian technique
The Science
Primary Reaction
emulsification