Description
Emulsification of macadamia oil and cream to create a stable and creamy sauce.
Technical
This technique involves heating the macadamia oil and cream to a temperature of 80°C, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
Culinary Significance
This technique is unique to Italian cuisine, where it is used to create a variety of sauces and condiments, such as macadamia crema and macadamia salsa.
Science
Primary Reaction
emulsification
Parameters
Temperature
25°C optimal
20°C to 30°C range
Temperature range for optimal emulsification
Time
7 minutes
5 minutes – 10 minutes
Equipment
BlenderThermometerpH meter