Make Amazing Sauces & Dressings with This Ultimate Guide to Emulsion
The way in which cooking can be used to both illustrate science and create a beautiful bite of food is fascinating to me. And emulsions, the results of combining liquid fat and water, are a fantastic example of science in harmony with great cooking. In layman's terms, an emulsion is the suspension (or physical combining) of two liquids that don't normally mix. Think about a simple vinaigrette, a mixture of oil and vinegar. If you pour the oil into the vinegar mixture and stir to combine it, nothing happens. That's where the vigorous whisking comes in handy. When you stream oil slowly into... more
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