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Posts Tagged ‘making spice mixes’

Do not, and I mean DO NOT believe people when they tell you oil and water do not mix.  Yes, they do.  Under the perfect set of circumstances they can produce a beautiful, viscus sauce that coats your mouth with flavor and never leaves a slimy, clingy after coating on your tongue.  In simple language an emulsion is a combination of oil and water along with additions that create the unique flavor of whatever emulsion you are creating. 

Most of you know that to thicken a sauce the most common technique is to add a starch (flour, cornstarch, arrowroot) and let the liquid surrounding it swell the molecules, thus increasing the viscosity of the fluid.  When you make an emulsification, you don’t use starch but instead you bond little droplets of oil and water molecules.  This “bonding” process makes it difficult for the water to move away from the oil and, thus, a thick, creamy consistency results.  The most fun emulsification I like to make is a combination of Balsamic Vinegar, Honey, Jack Daniels Honey Dijon Mustard, and Extra Virgin Olive Oil.  I beat my ingredients to death with a whisk and all of a sudden the mixture begins to cling to itself and thicken.  Within 3 to 5 minutes I have a spectacular emulsified salad dressing that is sweet, sour, salty and above all else creamy and thick. 

The key to mixing an emulsification until well bonded is technically known as shearing.  In my case, I often use a whisk.  This takes a lot of “sheer” muscle power and time, but works great.  Modern cooks are lucky to have mixers that do the work for them.  For those of you who make your own mayo you know how handy a metal bowl with whisk mixer can be!!  You may wonder why having an electric whisking device is better than hand whisking an emulsification.  The answer is simple enough:  shear power.  With greater shearing power the better the bond you are creating between the molecules and the less chance you will have of your emulsification separating.

Finally, always remember that shearing power isn’t the end all beat all to a great emulsification….oh  no, you need a great emulsifier to get a stable emulsification.  Emulsifiers are those “bonding” agents that allow oil and water to mix properly.  Soy bean sauces, cream, and egg yolks are all great emulsifiers.  In the big world of chef’s emulsifiers will always include food grade gums such as Xanthan.  I’ve never used the stuff and have no idea how to.  This should make a good study for those of you curious about emulsification with Xanthan.

There we go…..Emulsification 101. 

 

Photo of  Home Made Mayonnaise Courtesy of:  http://whatscookingamerica.net/Sauces_Condiments/Mayonnaise.jpg 

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