Seeing them together, I got all emulsion-al and I screamed.
Emulsions. Fats. Ice crystals. And ice cream holds its ingredients together
January 11, 2017
Tagged “emulsion”
4 posts
Oh, Paris pastries, you have that je ne sais crois-sant.
Lamination. Melting point. Emulsion. And why European butter is fat and proud of it.
October 16, 2015
Cooking gold.
Kitchen. Laboratory. Alchemy. And how the path to delicious Eggs Benedict (and more) was paved with gold.
September 12, 2015
Feeling negative? Mayo control your emulsions.
Shearing. Suspension. Stability. And how to make water and oil get along.
April 16, 2015