On Food and Cooking

minimizes the mixing of enzymes and targets, so cells stay relatively intact, and relatively little green aroma ...

only oily nuts can be made into a sauce base on their own. When such nuts are ground into “b ...

thus reduce the amount of liquid that needs to be filled with particles. At the same time, the particles ...

The most complex and sophisticated puree sauces are made in Asia and Mexico. The sauce or “gravy” for many In ...

purees. But both are marvels of mouth-filling pleasure. Sauces Thickened with Droplets of Oil or Water: Emulsions ...

other plant tissues. Milk, cream, and egg yolks are natural emulsions, while sauce emulsions include mayonnaise ...

An emulsion can only be made from two liquids that don’t dissolve in each other, and therefore reta ...

Egg yolk 65 Mayonnaise 400 Water-in-Fat Emulsions Butter 550 Vinaigrette 300 Two Liquids: Continuous and Divided The two ...

liquid, and give emulsions their characteristically milky appearance. The more droplets that are crowded i ...

Forming Emulsions: Overcoming the Force of Surface Tension It takes work to make an emulsion. We all know fro ...

beaten into 1 egg yolk plus water gives a sparse emulsion of coarse, unevenly sized oil droplets ...

somewhat smaller, and a powerful industrial homogenizer can reduce them to less than one thousandth of a ...

possible, and dilute it with any other ingredients after the emulsion has formed. The second factor that makes ...

typified by the egg phosopholipid lecithin. These are relatively small molecules with a fat-like tail that ...

coalesce with each other and separate into a layer on top of the water (left). Emulsifiers are molecu ...

can help stabilize an emulsion once it’s formed. They all have in common the property of getting in the ...

aromatic broth with some olive oil. The soup is finished at a vigorous boil, which breaks the o ...

absurd.” The worry is always that at some point the emulsion may break and separate into blobs of oil an ...

after an emulsion has formed and developed some viscosity should the oil be added more rapidly. The proport ...

collect at the surface. If a large volume of oil is added before the previous one has been fully ...