Cooking Terms- Term of the Day is “Emulsion”
Emulsion-
In the Culinary Arts an emulsion is the combination of two or more liquids, that are naturally repellent, into a smooth mixture. One substance is dispensed in the other. For instance water in oil. (Suas 1006) Chocolate is a simple example of an emulsion of milk and cocoa butter.
Explained: There are emulsions that are formed that would be considered temporary…
while others use a binding agent, like eggs or a roux, and are permanent. A vinaigrette would be an example of a temporary emulsion. It separates as it sits.
Mayonnaise would be an example of a permanent emulsion.
The lecithin in the egg yolks binds the repelling liquids (like water and butter).
Resource:
Suas, Michel. Advanced Bread and Pastry. Cengage Learning, 2008-04-04. <vbk:1133173497#outline(26.5)>.
Explained: There are emulsions that are formed that would be considered temporary…
while others use a binding agent, like eggs or a roux, and are permanent. A vinaigrette would be an example of a temporary emulsion. It separates as it sits.
Mayonnaise would be an example of a permanent emulsion.
The lecithin in the egg yolks binds the repelling liquids (like water and butter).
Resource:
Suas, Michel. Advanced Bread and Pastry. Cengage Learning, 2008-04-04. <vbk:1133173497#outline(26.5)>.
