What You Need to Know
This technique involves slowly pouring olive oil into a mixture of saffron and water 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 Sardinian cuisine and is used to create a variety of sauces, such as those used as a condiment for seafood and as a topping for rice dishes.
Steps
- 1.
Zuppa Gallurese (Sardinia): Base for bread soup
- 2.
Fregola con Arselle (Sardinia): Sauce for pasta with clams
- 3.
Seadas (Sardinia): Drizzle for fried pastry
The Science
Primary Reaction
emulsification