Emulsify

Emulsifying combines two liquids that normally would not mix, such as oil and vinegar, by using a whisk to stir vigorously and disperse small droplets of one liquid into the other.

Useful Links:

What is “emulsifying”? | MyRecipes
How Emulsification Works – Basic Cooking Techniques

Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010)

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Christina Tosi: Emulsions and Foams, Science and Cooking Public Lecture Series

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Learn To Cook: Making an Emulsion (for Salad Dressing, Mayonnaise, or Sauces)

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Bryan and Michael Voltaggio: Emulsions and Foams, Science and Cooking Public Lecture Series 2015

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The Science of Food: Emulsions

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  Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010)

  Source: Harvard University

  View More
• <

  >
  Christina Tosi: Emulsions and Foams, Science and Cooking Public Lecture Series

  Source: Harvard University

  View More
• <

  >
  Learn To Cook: Making an Emulsion (for Salad Dressing, Mayonnaise, or Sauces)

  Source: America's Test Kitchen

  View More
• <

  >
  Bryan and Michael Voltaggio: Emulsions and Foams, Science and Cooking Public Lecture Series 2015

  Source: Harvard University

  View More
• <

  >
  The Science of Food: Emulsions

  Source: Houston Museum of Natural Science

  View More

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