What You Need to Know
This technique involves slowly adding pork fat to a mixture of water and emulsifier, such as lecithin, while whisking constantly. The resulting emulsion is stable and can be used as a sauce or dressing.
Emilian pork fat emulsion is a key component of traditional Emilian cuisine, particularly in dishes such as tagliatelle al ragù.
Key Parameters
Equipment
copper potwhiskbain-mariefine mesh strainer
Steps
- 1.
Ragù alla Bolognese (Bologna, Italy): Forms the rich, unctuous base of the sauce
- 2.
Cotechino con Lenticchie (Modena, Italy): Emulsifies cooking fats into the lentil broth
- 3.
Tortellini in Brodo (Emilia-Romagna, Italy): Enriches the broth with suspended fat particles
The Science
Primary Reaction
emulsification