#emulsification

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fromTasting Table
3 weeks ago

The Quickest Hack To Rescue Seized Chocolate In Seconds (No Extra Ingredients Needed) - Tasting Table

Melted chocolate can seize and separate into grainy clumps for various reasons, including exposure to excess moisture, cold ingredients, or overly harsh or rapid heating. This separates chocolate's emulsion, or the combined structure of fat, liquids, sugar, and cocoa solids made by tempering the chocolate over gentle and controlled heat. Unfortunately, chocolate can seize in what seems like an instant - and it is incredibly frustrating.
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fromTasting Table
1 month ago

The Leftover Liquid That Gives Homemade Aioli Deep Savory Notes - Tasting Table

Bacon-infused aioli adds smoky, umami richness to classic garlic-olive oil emulsion and pairs well with burgers, fries, and roasted vegetables.
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fromTasting Table
2 months ago

The Simple Temperature Mistake That's Turning Your Alfredo Sauce Into A Broken Mess (And How To Prevent It) - Tasting Table

Patience and low heat are essential to prevent Alfredo sauce from breaking.
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fromTasting Table
3 months ago

What Is Emulsification And How Will It Make (Or Break) Your Cake? - Tasting Table

Emulsification is crucial in baking for achieving a light and uniform cake texture.
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