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Questions tagged [emulsion]

74 questions
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Homogenizing whole milk, butter, and vodka

I have a recipe that calls for mixing half a stick of butter into 1.5 liters of milk and 4 shots of vodka. Unfortunately, these three things don't mix very well and as soon as I pour it out into a serving glass the solution separates. I have read…
Tushar Garg
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How to keep sauce spices in suspension

I make a very simple BBQ sauce for chicken that's composed of butter, vinegar, and an assortment of dried spices (lots of paprika, some cayenne, salt, etc). My problem is that the spices won't remain in suspension; they drop to the bottom very…
Carey Gregory
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Which emulsifer to use for low viscosity emulsions of 10-20% fat and water

I'd like to create low viscosity emulsions of between 10% to 20% fat and ~80% water, the hope was to have a viscosity somewhere around that of milk or cream. Slightly thicker could be ok as well but my goal is for it to be as thin and fluid as…
Jake
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Liquid soy lecithin vs sunflower lecithin

I'm currently reading Modernist Cuisine at Home and one ingredient that keeps coming up is "liquid soy lecithin". I'm pretty familiar with the powdered variant for making light, airy foams, but the book is adamant that the powder cannot substitute…
Alex Reinking
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What is the right consistency for ghee?

Some of ghee I find in stores has liquid on top (with some solids floating about), while in other brands it is completely solid (both jars are stored at the same temperature). Also, the latter ghee (that doesn't split into a liquid layer on top) is…
ManRow
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Are all emulsifying agents created equal

My question relates to the 5 of 6 emulsifying agents I am aware of for stabilizing emulsification. namely; egg yolk, garlic, mustard, tomato paste, honey, and cream. I haven't personally used each of these as as emulsifying agents but that's the…
user74091
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What everyday ingredient will emulsify rapeseed oil?

I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I've just found out is in rapeseed oil. I bought a Madagascan vanilla extract at the same time,…
Toby Wilson
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What is the best way to store and manage tahini?

I don't use my tahini too often, and sometimes when I open a can that's been sitting on the shelf, the oil has separated from the pastey part so much, that the pastey part is like a rock. Is there a way to store tahini longterm without this…
april26
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Making ice cream and fats don't dissolve in base

I am making ice cream from this recipe: http://www.seriouseats.com/recipes/2010/10/apple-browned-butter-sour-cream-ice-cream-recipe.html (the first variation) Upon reaching the final mixing step for the base, I find that small clumps of something (I…
user3522492
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Why did my chocolate icing exude its cocoa butter?

I tried making Corriher's "Luscious, creamy chocolate icing" for the first time. 340 g milk chocolate (I love Hershey's) 225 g semisweet chocolate 28 g light brown sugar a pinch of salt 5 ml vanilla extract 45 ml light corn syrup 366 g sour…
rumtscho
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Does using frozen coconut milk lead to poorer consistency than canned?

Curries or baking, I use coconut milk/cream often with my share of failures. I put it down to the variations in fat content between brands or when measuring out of a large container -which I then freeze for later use... Could freezing be the source…
Pat Sommer
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What emulsifiers are suitable for a low-iodine diet?

People doing certain treatments for thyroid cancer need to go through a temporary low iodine diet. The diet can be quite restrictive: No iodized salt (only trust salt you added yourself) No dairy No egg yolks No soy No sea products (seaweed,…
hugomg
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Thickening agents that work as emulsifier

the idea is to add a thickening agent to a fruity liquid to emulsify it well with oil. Basically an emulsified smoothie. The goal is a fruity fatty thick dip or salsa with the texture of mayonnaise. Since you can't emulsify just water/fruit juice…
Sebastian
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How much (sunflower) lecithin should be used to emulsify each gram of fat in water?

I read around and haven't found a clear answer. Is there a minimum ratio of lecithin (preferably powder) to fat required to fully emulsify it in water? Does the amount of water matter? And does the type of fat (vegetable oil vs animal fat [such as…
TLSO
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Emulsifying (and stabilizing?) a sesame oil ice cream

I would like to make an ice cream based on sesame oil and allulose. According to reasons-for-separating-eggs-in-ice-cream, ice cream can be made French-style with milk, cream and yolk, or Philadelphia-style with milk and extra cream. In either case,…
Rodrigo
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