| emulsify |
to break up into small pieces.
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| emulsify |
To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets of one liquid in the other. Mayonnaise and vinaigrettes are emulsions. Use a good whisk for a steady even emulsification.
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| emulsify |
The process of combining ingredients like water and oil with a binder. The blended product is an emulsion. These blended combinations can last from a few minutes to a few days depending on the ingredients. Mustard and egg yolks are two common emulsifiers. Entree - A single prepared dish served as the main meat item.Escalope - A very thinly sliced food, can be meat, fish, or vegetables
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