On food and cooking the science and lore of the kitchen ( PDFDrive ) 1189

aromatic broth with some olive oil The soup is finished at a vigorous boil, which breaks the oil into tiny droplets and coats them with a stabilizing layer of gelatin The consistency is thus a combination of gelatin’s viscosity and the enriching creaminess of the emulsified oil droplets Guidelines for Successful Emulsified Sauces Forming Emulsions Emulsions have always been considered fickle concoctions, by chemists as well as cooks One chemist wrote in 1921 that contemporary books on pharmacy were “filled with elaborate details as to the making of emulsions,” and recorded two such details: “If one starts stirring to the right, one must continue stirring to the right, or no emulsion will be formed Some books go so far as to say that a left-handed man cannot make an emulsion, but that seems a little absurd.” The worry is always that at some point the emulsion may break and separate into blobs of oil and water again This can happen, but it’s almost always because the cook has made one of three mistakes: he has added the liquid to be dispersed too quickly to the continuous liquid, or added too much of the dispersed liquid, or allowed the sauce to get either too hot or too cold There are several basic rules that apply to the making of any emulsified sauce: The first materials into the bowl are the continuous phase — usually the waterbased ingredient — and at least some emulsifying and stabilizing ingredients The dispersed phase is always added to the continuous phase, not the other way around: otherwise it can’t be dispersed! The dispersed phase should be added very gradually to begin with, a small spoonful at a time, while the cook whisks or blends the mixture vigorously Only ...absurd.” The worry is always that at some point the emulsion may break and separate into blobs of oil and water again This can happen, but it’s almost always because the cook has made one of three mistakes: he has... There are several basic rules that apply to the making of any emulsified sauce: The first materials into the bowl are the continuous phase — usually the waterbased ingredient — and at least some emulsifying and stabilizing ingredients... cook has made one of three mistakes: he has added the liquid to be dispersed too quickly to the continuous liquid, or added too much of the dispersed liquid, or allowed the sauce to get either too hot or too cold There are several basic rules that apply to