Description
Emulsification of gorgonzola cheese and cream with stabilizers.
Technical
The technique involves heating the gorgonzola cheese and cream to a high temperature, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of casein and oil droplets.
Culinary Significance
This technique is unique in that it uses gorgonzola cheese and cream to create a stable emulsion, which is then used as a base for various Italian sauces and dressings.
Science
Primary Reaction
emulsification
Parameters
Temperature
10°C optimal
4°C to 20°C range
Refrigeration temperature for optimal emulsification
Time
1 hour
30 minutes – 2 hours
Equipment
BlenderCheeseclothMeasuring cups