What You Need to Know
Hot emulsification involves combining two or more liquids that don't normally mix, such as oil and water, using heat to break down the interfacial tension between them. The process relies on the use of lecithin, a natural emulsifier found in egg yolks, to stabilize the emulsion.
Steps
- 1.
Avgolemono (Greek): Creates the characteristic velvety texture in this lemon-egg soup
- 2.
Carbonara (Italian): Forms the creamy sauce when hot pasta emulsifies egg and cheese
- 3.
Tamago kake gohan (Japanese): Hot rice partially cooks and emulsifies the raw egg
The Science
Primary Reaction
Emulsification