What You Need to Know
Whisking cream and butter to create a stable emulsion, typically at a temperature between 60°F and 70°F. The key variables include the ratio of cream to butter and the whisking technique.
Emilian crema is a staple sauce in Italian cuisine, used in various dishes and sauces.
Steps
- 1.
Cotoletta alla Bolognese (Bologna, Italy): Forms the creamy base for the breaded veal cutlet sauce
- 2.
Cappelletti in Brodo (Modena, Italy): Enriches the broth with emulsified fat
- 3.
Tigelle con Crema (Apennine Mountains): Serves as dipping sauce for flatbread
The Science
Primary Reaction
emulsification