The Emulsion Laboratory: Forcing Oil and Water to Cooperate
Oil and water don’t mix. This fundamental law of chemistry has frustrated cooks for millennia. Yet some of the world’s most celebrated sauces exist precisely because skilled cooks learned to break this rule. Welcome to the emulsion laboratory, where we force incompatible liquids into stable, creamy suspensions through the manipulation of lipids and proteins. Understanding Emulsions: The Physics of the Impossible An emulsion is a suspension of tiny droplets of one liquid distributed throughout another liquid that it normally can’t mix with. In culinary terms, this usually means oil droplets suspended in water (or water-based liquids). ...