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An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation.Emulsions are part of a more general class of two-phase systems of matter called colloids.
A blender (sometimes called a mixer or liquidiser in British English) is a kitchen and laboratory appliance used to mix, crush, purée or emulsify food and other substances. A stationary blender consists of a blender container with a rotating metal or plastic blade at the bottom, powered by an electric motor that is in the base.
Korean denjang, a fermented bean paste Japanese miso, a fermented bean paste. This is a list of notable food pastes.A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [1]
Similarly, room temperature eggs will emulsify right into the dough to maintain or build upon this light, delicate structure. ... I’m all for cooking as efficiently as possible, but don’t bake ...
Traditional chocolate mousse uses fat, such as heavy cream, egg yolks, or butter, to emulsify it, helping the ingredients combine into a smooth and creamy texture.
Cooking the pasta right in the sauce saves time and cleanup while infusing the noodles with more flavor. ... Be sure to save some of the pasta-cooking water as it helps the sauce emulsify. View ...
Meat emulsion is a two-phase system, with the dispersed phase consisting of either solid or liquid fat particles and the continuous phase being the water containing salts and dissolved, gelled and suspended proteins.
The most popular use of chocolate in savory cooking is in mole. [7] [8] Chocolate is generally used in small quantities to emulsify or, as used by Auguste Escoffier, to give dishes "some silkiness". [9] The small amount added is often emphasized by mole aficionados and recipe writers to try to prevent mole being known as chocolate sauce. [10]