On food and cooking the science and lore of the kitchen ( PDFDrive ) 1206

Curdled egg sauces can be rescued by straining out the solid bits of protein, keeping the whole mess warm, beginning with another warm egg yolk and one tablespoon/15 ml water, and slowly whisking the sauce into the new yolk The same technique will revive a sauce that has been refrigerated and so had its butterfat crystallized; the crystals melt to form fat puddles when the sauce is simply rewarmed Vinaigrettes A Water-in-Oil Emulsion The most commonly and easily made emulsified sauce is the simple oil-and-vinegar salad dressing known as vinaigrette, from the French word for “vinegar.” Vinaigrette does a good job of clinging to lettuce leaves and other vegetables, and lending a refreshing tart counterpoint to their taste The standard proportions for a vinaigrette are 3 parts oil to 1 vinegar, similar to the proportions in mayonnaise, but the preparation is much simpler The liquids and other flavorings — salt, pepper, herbs — are often simply shaken into a cloudy, temporary emulsion at the last minute, then poured onto and mixed with the salad When made in this casual way, a vinaigrette is the odd sauce out: instead of being oil droplets dispersed in water, it’s water (vinegar) droplets dispersed in oil Without the help of an emulsifier, one part of water simply cannot accommodate three parts of oil, so the more voluminous phase, the oil, becomes the continuous phase There are good reasons for making oil the continuous phase of a vinaigrette, and for not worrying about the stability of the emulsion Where many sauces are served under or atop large pieces of food, oil-and-vinegar emulsions are used almost exclusively as salad dressings, whose role is to provide a very fine and even coat for the extensive ... There are good reasons for making oil the continuous phase of a vinaigrette, and for not worrying about the stability of the emulsion Where many sauces are served under or atop large pieces of food, oil -and- vinegar emulsions are used almost exclusively as... Without the help of an emulsifier, one part of water simply cannot accommodate three parts of oil, so the more voluminous phase, the oil, becomes the continuous phase There are good reasons for making oil the. ..1 vinegar, similar to the proportions in mayonnaise, but the preparation is much simpler The liquids and other flavorings — salt, pepper, herbs — are often simply shaken into a cloudy, temporary emulsion at the last