Emulsification - Definition, Examples & Uses of Emulsification
Emulsification - Definition, Examples & Uses of Emulsification
Mar 3, 2019
byjus.com
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Institute of Culinary Education on Instagram: "Why does oil and vinegar never seem to mix? It’s all about emulsification, one of the first techniques every saucier learns 👩‍🍳 @_samthechef demonstrates how to combine these ingredients in our Level 1 sauce: a classic balsamic vinaigrette. Once you nail this, you’re ready to level up 💪 Learn the science behind it (and grab the full recipe) on our blog - link in bio! 📲 . . #Saucier #CookingTips #CulinaryEducation #Bal
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𝗘𝘅𝗽𝗹𝗮𝗶𝗻𝗲𝗿 📌 on Instagram: "Mayonnaise is created through a process called emulsification — the blending of two liquids that normally don’t mix: oil and water. The key ingredient is the egg yolk, which contains lecithin, a natural emulsifier that binds the oil and vinegar (or lemon juice) together. As the mixture is whisked or blended, tiny droplets of oil become suspended in the liquid, forming a thick, creamy texture. This simple chemical reaction transforms basic ingredients into one
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𝗘𝘅𝗽𝗹𝗮𝗶𝗻𝗲𝗿 📌 on Instagram: "Mayonnaise is created through a process called …
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