What You Need to Know
This technique involves slowly pouring chili oil into a mixture of water and vinegar while whisking, creating a stable emulsion through the formation of a complex network of lipids and surfactants. The key variables are temperature, pH, and whisking speed.
This technique is unique to Calabrian cuisine and is used to create a variety of hot sauces, such as those used as a condiment for pasta and as a topping for pizza.
Steps
- 1.
'Nduja (Calabria, Italy): Emulsifies spicy pork fat into spreadable form
- 2.
Sambal Oelek (Indonesia): Creates smooth texture in chili paste
- 3.
Gochujang Mayo (Korea): Stabilizes the spicy mayo emulsion
The Science
Primary Reaction
emulsification