Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [emulsion]

74 questions
23
votes
4 answers

Why doesn't mayonnaise taste like pure oil?

The mayonnaise I tried making myself today (first try ever) wasn't entirely bad but there was something off-putting to the taste too, as if eating a spoon of pure oil. Now if I had never had store-bought mayo I would think that's normal, considering…
Rinzwind
  • 2,672
  • 4
  • 25
  • 31
16
votes
5 answers

How can I prevent bacon mayonnaise from splitting when above fridge temp?

I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem. I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (bacon fat, for putting on a burger). It emulsified beautifully, chilled wonderfully.. and…
daniel
15
votes
6 answers

How can I break an emulsion making carotene butter?

I am making carotene butter by mixing clarified butter and carrot juice. The idea is that I now need to separate the carotene infused butter from the juice. The only problem being that they are very well emulsified together. I tried blending it more…
JS Lavertu
  • 772
  • 1
  • 8
  • 21
14
votes
2 answers

Garlic and oil emulsion

A few days back I was making garlic bread. I had pressed garlic into olive oil, added a little salt, and forgot about it for a good half hour or so. When I came back to it, I stirred it up a bit, and it seemed to thicken slightly. Intrigued, I…
Ray
  • 6,164
  • 12
  • 48
  • 86
13
votes
8 answers

Is there a way to dilute oil?

I like to drink protein shakes, but I find that it's very hard to dissolve the protein powder into water or milk. You get clumps, and unless you want to get your blender dirty or spend ten minutes whisking you're out of luck. Recently I've started…
A. Kriegman
  • 231
  • 2
  • 4
10
votes
6 answers

How to make mayonnaise with a cooked yolk?

I have heard of mayonnaise made with cooked yolks before, but was suspicious of it. Now a user posted another question with a link to a recipe which shows the making steps. It shows the making a mayonnaise with a hard boiled yolk, emulsifying 150 ml…
rumtscho
  • 134,346
  • 44
  • 300
  • 545
9
votes
7 answers

GMS and CMC ratios in Ice Cream

I was exploring a variety of online sources and I stumbled into the emulsifier Glycerol Monostearate (GMS). According to Wikipedia it is commonly used in ice cream to make its texture creamier. I also noticed that it's commonly used with…
Corez
  • 241
  • 1
  • 2
  • 7
9
votes
4 answers

Why isn't my vinaigrette emulsifying properly?

I made a vinaigrette tonight. Normally, to make one, I put vinegar and oil in a mason jar and shake to mix. This usually seems to emulsify the mixture properly and it holds for a while. Tonight, I made one with 20% red wine vinegar, 20% champagne…
yossarian
  • 18,963
  • 27
  • 96
  • 153
8
votes
1 answer

What is the emulsification power of 1 egg yolk?

How much oil (fat) can one egg yolk hold safely before you risk the sauce breaking?
Chef_Code
  • 1,875
  • 4
  • 14
  • 30
8
votes
1 answer

What emulsifier will help my (nearly carb free) Milk Chocolate?

I'm a Type 2 diabetic and maintain ~ 20g carbs per day. This is great on my numbers, but hard on my sweet tooth :) One of my favorite treats to make is a simple mix of Virgin Coconut oil, unsweetened coco powder, and Splenda. This combines into a…
Chris
  • 83
  • 1
  • 3
8
votes
2 answers

Why does Béarnaise separate as opposed to crème brûlée or lemon curd?

When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making it separate. As far as I've understood, it is the vinegar and the fat that separates, when…
Max
  • 1,058
  • 3
  • 13
  • 23
8
votes
2 answers

Why did my vinaigrette emulsify so quickly?

When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification, such as drizzling the oil into the acid slowly with much…
Martha F.
  • 7,432
  • 7
  • 36
  • 66
7
votes
2 answers

Kosher alternative for butter as emulsifier

Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sauces béchamels, or roux-based sauces). While I use appropriate cooking fats for making…
NoahM
  • 347
  • 1
  • 4
  • 12
7
votes
3 answers

Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan

Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glucomannan(konjac root flour), and I have used it in a pudding and in cakes, both of which…
user2649681
  • 329
  • 1
  • 3
  • 9
6
votes
2 answers

Avoiding clumps in cacio e pepe?

I've been trying to make a very basic three-ingredient cacio e pepe over the last few days and have found it difficult to create a smooth, creamy sauce. I'm using only two cups of microplane-grated pecorino romano cheese, a handful of spaghetti, and…
Alex Reinking
  • 653
  • 1
  • 5
  • 14
1
2 3 4 5