On food and cooking the science and lore of the kitchen ( PDFDrive ) 1192

emulsifier and stabilizer molecules in the sauce, but not for cooked egg sauces that have been overheated and their proteins coagulated The second and more reliable technique is to start with a small amount of the continuous phase, perhaps supplemented with an egg yolk and its wealth of emulsifiers and stabilizers, and carefully beat the broken sauce back into it If proteins in the initial sauce had coagulated from overheating, the lumps should be strained out before reemulsifying; otherwise the rescue process may leave the protein particles too small to strain out, but large enough to leave a grainy impression in the mouth Cream and Butter Sauces Cream and butter don’t need to be made into sauces — they themselves are sauces! In fact they’re prototypes for sauces in general, with their lingering, mouthfilling consistency and rich but delicate flavor A ramekin of melted butter in which to dip a morsel of lobster or an artichoke leaf, a pour of cream over fresh berries or pastry — these are wonderful combinations But cream and butter are versatile ingredients, and cooks have found other ways to exploit them in saucemaking Milk and Cream Emulsions Cream owes its versatility to its origins in milk Milk is a complex dispersion whose continuous phase is water, and whose dispersed phases are milkfat in the form of microscopic droplets, or globules, and protein particles in the form of casein aggregates (p 19) The droplets are coated with a thin membrane of emulsifiers, both lecithin-like phospholipids and certain proteins; and other noncasein proteins float free in the water Both the globule membranes and the various proteins are tolerant of heat: so plain milk and cream can be boiled hard without the fat globules coalescing and ... membrane of emulsifiers, both lecithin-like phospholipids and certain proteins; and other noncasein proteins float free in the water Both the globule membranes and the various proteins are tolerant of. .. complex dispersion whose continuous phase is water, and whose dispersed phases are milkfat in the form of microscopic droplets, or globules, and protein particles in the form of casein aggregates (p 19) The droplets are coated...rich but delicate flavor A ramekin of melted butter in which to dip a morsel of lobster or an artichoke leaf, a pour of cream over fresh berries or pastry — these are wonderful combinations But cream and butter are