What You Need to Know
The technique involves slowly pouring cream into crumbled Gorgonzola cheese while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of cream to Gorgonzola cheese. The optimal temperature for this process is between 20°C to 30°C.
This technique is unique in that it allows for the creation of a creamy and tangy sauce with a strong flavor, making it a fundamental component of many Italian dishes.
Key Parameters
Equipment
copper potwhiskdouble boiler
Steps
- 1.
Gorgonzola risotto (Piedmont): Creates velvety binding sauce
- 2.
Pear and Gorgonzola ravioli (Emilia-Romagna): Forms filling emulsion
- 3.
Polenta concia (Valtellina): Enriches cornmeal base
The Science
Primary Reaction
emulsification