On food and cooking the science and lore of the kitchen ( PDFDrive ) 1208

its structure to collapse.) Inventive cooks now make vinaigrettes with a variety of fats, including flavorsome olive and nut oils, neutral vegetable and seed oils, melted butter, and even hot meat and poultry fats (pork, duck); the water phase may contain vegetable or fruit juices or purees, meat juices or stock reductions; and the droplets may be emulsified or stabilized by thorough pulverizing to a small size in a blender, or with pounded herbs or spices, vegetable purees, mustard, gelatin, or cream Today’s vinaigrette is a very versatile kind of sauce! Bottled salad dressings that look like vinaigrettes are generally stabilized and given body with starch or carbohydrate gums, which in low-fat versions can produce a slimy consistency Sauces Thickened with Bubbles: Foams Like emulsions, foams are a dispersion of one fluid in another In the case of foams, the fluid is not a liquid, but a gas, and the dispersed particles are not droplets, but bubbles Still, the bubbles do the same thing that droplets do in a sauce: they get in the way of water molecules in the sauce, prevent them from flowing easily, and thus give the sauce as a whole a thicker body At the same time, they provide two unique characteristics: a large surface area in contact with air that can enhance the release of aromas to the nose; and a light insubstantiality and evanescence that offers a refreshing contrast to the texture of nearly any food they accompany There’s one classic foam sauce, the sabayon, which is made by cooking and whipping egg yolks at the same time to form a stable mass of bubbles And both whipped cream and whipped egg whites can be folded with their bubbles into any water-based sauce But cooks nowadays make foams from all ... offers a refreshing contrast to the texture of nearly any food they accompany There’s one classic foam sauce, the sabayon, which is made by cooking and whipping egg yolks at the same time to form a stable mass of bubbles...Like emulsions, foams are a dispersion of one fluid in another In the case of foams, the fluid is not a liquid, but a gas, and the dispersed particles are not droplets, but bubbles Still, the bubbles do the same thing that droplets do... the bubbles do the same thing that droplets do in a sauce: they get in the way of water molecules in the sauce, prevent them from flowing easily, and thus give the sauce as a whole a thicker body At the same time, they