What You Need to Know
This technique involves slowly adding hazelnut oil to water while whisking, creating a stable emulsion. The key variables are the ratio of oil to water, the temperature, and the whisking speed. The emulsion is stabilized by the formation of a complex network of hazelnut oil droplets and water molecules.
Calabrian hazelnut emulsion is unique in that it involves the use of hazelnut oil, which has a distinct nutty and slightly sweet flavor, and the creation of a stable emulsion that can be used as a sauce or dressing.
Key Parameters
Equipment
Steps
- 1.
Nduja-stuffed figs (Calabrian): Emulsion binds spicy nduja to sweet figs
- 2.
Tropea onion tart (French-Italian fusion): Provides nutty counterpoint to sweet onions
- 3.
Wild boar carpaccio (Modern Italian): Emulsion tenderizes while adding complexity
The Science
Primary Reaction
emulsification