On Food and Cooking

help break the oil into smaller droplets. Though cookbooks often say that the ratio of oil to egg yolk is ...

of stabilizers, usually long carbohydrate or protein molecules that fill the spaces between droplets. ...

this base (left). As more oil is incorporated, the mixture becomes thicker and the oil i ...

tarragon, and shallots. Heat Thickens — and Curdles The consistency of the hot egg sauces depends on two f ...

of a burner. Heating the yolks with the acidic reduction also minimizes curdling; if the pH is around 4.5, ...

water-soluble head, just like lecithin (p. 802). They are concentrated in the oil, and when the coo ...

hollandaise and béarnaise, each with its advantages and disadvantages. Cook the egg and water-based ingredients first ...

both heat up together, and the cook then continues to heat the formed sauce until it reaches the desired c ...

fats and oils other than butter, and to flavor the water phase with meat reductions or vegetable puree ...

salsa verde, “green sauce,” emulsify olive oil with a hard-boiled yolk and bread. The Provençal aïoli and ...

Curdled egg sauces can be rescued by straining out the solid bits of protein, keeping the whole mess warm, b ...

1 vinegar, similar to the proportions in mayonnaise, but the preparation is much simpler. The liquids and other flav ...

surface area of lettuce leaves and cut vegetables. A thin, mobile sauce is more effective at this than a ...

dispersed in droplets, and the oil is the continuous phase. This emulsion is much less crowded w ...

its structure to collapse.) Inventive cooks now make vinaigrettes with a variety of fats, including flavorso ...

Like emulsions, foams are a dispersion of one fluid in another. In the case of foams, the fluid is not a ...

kinds of water-based liquids and semisolids that contain dissolved or suspended or structure-stabilizing molecules ...

the foaming wands on espresso machines shoot steam, a mixture of water vapor and air; and foaming devices for wh ...

typically just 0.1% of the liquid weight (1 gram per quart or liter). Stabilizing Foams A liquid that ...

materials that interfere with the free movement of water molecules, and thereby slow the drainage and thi ...