What You Need to Know
Mixing tomato oil with water and adding egg yolks and lemon juice to create a stable emulsion. The egg yolks act as an emulsifier, reducing the interfacial tension between the oil and water, while the lemon juice provides acidity and stability to the emulsion. The optimal ratio of tomato oil to water is 2:1, and the mixture is heated to a temperature of 100°F (38°C) to facilitate emulsification.
Campania tomato emulsion is a unique technique used to create a stable and creamy emulsion of tomato oil and water, resulting in a rich and fruity flavor. This technique is essential for creating traditional Campania dishes such as tomato sauces and soups.
Steps
- 1.
Pasta al Pomodoro Emulsionato (Naples, Italy): Creates a velvety sauce coating for pasta
- 2.
Tomato Cloud Soup (Modernist cuisine): Forms an aerated tomato essence topping
- 3.
Emulsified Tomato Vinaigrette (French nouvelle cuisine): Provides stability for dressings
The Science
Primary Reaction
emulsification