What You Need to Know
The combination of lecithin and xanthan gum can create a stable emulsion in a matter of minutes, typically between 5-15 minutes, and can improve the stability of emulsions in the presence of high shear forces and temperature fluctuations. This technique is commonly used in experimental and molecular gastronomy to create a wide range of emulsion-based sauces and dressings.
Steps
- 1.
Modernist Béarnaise (French molecular gastronomy): Creates heat-stable emulsion for sauce
- 2.
Tahini Foam (Middle Eastern fusion): Stabilizes sesame oil emulsion for aerated texture
- 3.
Matcha Infused Olive Oil (Japanese-Italian fusion): Maintains suspension of tea particles in oil
The Science
Primary Reaction
emulsification