Emulsification is the act of emulsifying or making an emulsion. To make an emulsion you must make a mixture of two or more liquids that are normally immiscible ( non mixable or un blendable). For e.g. in this recipe mixing water and oil is the emulsion.
Equipment
*Food processor
*lemon Juicer
*knife
*small bowl (for serving or preparation)
*Small bowl (For egg yolks)
* small or large bowl (mixing bowl is suitable)
*Wooden spoon
*tablespoon
Ingredients for 4 burger patties or as a side for dipping
*garlic cloves, chopped
*1 teaspoon of sea salt or rock salt.
*egg yolks
*1 cup extra virgin olive oil
*2 tablespoons of water
*2 tablespoons of lemon juice
*2 teaspoons of wholegrain mustard.
Method
1) process garlic, salt and egg yolks in a food processor until well combined.
2) With motor running, slowly add oil through feed tube ( If there's no feed tube, briefly stop and add) processing to form a thick mayonnaise.
3) transfer to a bowl.
4) Stir in water, lemon juice and mustard
5) cover surface with plastic wrap and refrigerate until required.
Evaluation:
This recipe is heavily reliant on emulsification as it joins them all together. Without the emulsion it would split or form a different substance. It also gives it a beautiful texture and flavour. As just stated the texture and viscosity are the main changes. The viscosity is reasonably high. It is still able to move or run slightly but is pretty thick.
Equipment
*Food processor
*lemon Juicer
*knife
*small bowl (for serving or preparation)
*Small bowl (For egg yolks)
* small or large bowl (mixing bowl is suitable)
*Wooden spoon
*tablespoon
Ingredients for 4 burger patties or as a side for dipping
*garlic cloves, chopped
*1 teaspoon of sea salt or rock salt.
*egg yolks
*1 cup extra virgin olive oil
*2 tablespoons of water
*2 tablespoons of lemon juice
*2 teaspoons of wholegrain mustard.
Method
1) process garlic, salt and egg yolks in a food processor until well combined.
2) With motor running, slowly add oil through feed tube ( If there's no feed tube, briefly stop and add) processing to form a thick mayonnaise.
3) transfer to a bowl.
4) Stir in water, lemon juice and mustard
5) cover surface with plastic wrap and refrigerate until required.
Evaluation:
This recipe is heavily reliant on emulsification as it joins them all together. Without the emulsion it would split or form a different substance. It also gives it a beautiful texture and flavour. As just stated the texture and viscosity are the main changes. The viscosity is reasonably high. It is still able to move or run slightly but is pretty thick.