What You Need to Know
Emulsification involves the use of stabilizers like lecithin, xanthan gum, and gelatin, as well as temperature control and mixing techniques, to combine two or more liquids that don't normally mix. Optimal temperatures for emulsification typically range between 15°C and 25°C.
Steps
- 1.
Aioli (Provence, France): Creates the characteristic creamy garlic emulsion
- 2.
Tahini sauce (Middle East): Emulsifies sesame paste with lemon juice and water
- 3.
Tonkatsu sauce (Japan): Blends oil and vinegar with Worcestershire for a smooth condiment
The Science
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