What You Need to Know
This technique involves slowly adding olive oil to a mixture of garlic and lemon juice while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, whisking speed, and oil addition rate. The optimal temperature for this process is around 20-25°C.
This technique is unique in that it uses a combination of olive oil and garlic to create a rich and creamy dressing, commonly used in Friulian dishes such as frico.
Steps
- 1.
Frico (Friuli): Binds cheese crisps with emulsified oil
- 2.
Brodetto (Adriatic coast): Enriches fish stew base
- 3.
Jota (Trieste): Emulsifies bean and sauerkraut soup
The Science
Primary Reaction
Lecithin-mediated emulsification