What You Need to Know
This technique involves heating the grapeseed oil and water to a high temperature, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique in that it uses a high ratio of grapeseed oil to water, giving it a distinct flavor and texture.
Steps
- 1.
Tuscan Vinaigrette (Italy): Creates velvety texture that clings to bitter greens
- 2.
Persian Kuku Sabzi Binder (Iran): Provides structural integrity to herb frittata
- 3.
Japanese Goma-ae Sauce (Japan): Allows sesame and grapeseed oils to blend seamlessly
The Science
Primary Reaction
emulsification