How emulsions make food butter
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Date: 2020-11-09
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Comments and reviews: 9
Nienke
As someone who's studying Food Technology (currently enrolled in the BSc program of Wageningen University) I think this is a great video explaining the basics of food emulsions whilst still providing plenty of scientific background. I'm a firm believer that understanding the scientific principles behind certain things in food can help us expand our cooking to a new level.
One cool thing is that pretty much anything with cells has proteins that can function as emulsifiers if it's crushed, as the key building blocks of cell membranes are such proteins.
Aioli is traditionally made without any egg, just something water based, garlic, and oil (in some cases milk-soaked bread was also added, but it's not required, as the crushed garlic provides the emulsifiers; what we often call aioli nowadays tends to be more like a garlic flavoured mayonnaise.
Mutabbal, sometimes known as baba ghanoush/ghanouj, is also utilising this, with cooked and crushed eggplant providing emulsifiers.
If you're making a sauce or soup with vegetables and/or meat, blending it will often help to emulsify any oils/fats present as the blended vegetables/meat have cell breakage and the emulsifying protein that made up the cell membranes of those broken cells seep into the water, whilst the oil is pulled down by force, broken up into droplets, and mixed with the emulsifiers.
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As someone who's studying Food Technology (currently enrolled in the BSc program of Wageningen University) I think this is a great video explaining the basics of food emulsions whilst still providing plenty of scientific background. I'm a firm believer that understanding the scientific principles behind certain things in food can help us expand our cooking to a new level.
One cool thing is that pretty much anything with cells has proteins that can function as emulsifiers if it's crushed, as the key building blocks of cell membranes are such proteins.
Aioli is traditionally made without any egg, just something water based, garlic, and oil (in some cases milk-soaked bread was also added, but it's not required, as the crushed garlic provides the emulsifiers; what we often call aioli nowadays tends to be more like a garlic flavoured mayonnaise.
Mutabbal, sometimes known as baba ghanoush/ghanouj, is also utilising this, with cooked and crushed eggplant providing emulsifiers.
If you're making a sauce or soup with vegetables and/or meat, blending it will often help to emulsify any oils/fats present as the blended vegetables/meat have cell breakage and the emulsifying protein that made up the cell membranes of those broken cells seep into the water, whilst the oil is pulled down by force, broken up into droplets, and mixed with the emulsifiers.
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Porter
For those curious about his reference to glass: a window pane, after many years, will be thicker at the bottom than it is at the top. This would imply that glass is a viscous liquid, since it's flowing downward with gravity. Just. very very slowly. I don't know if there's an consensus on if it qualifies as a liquid or not, but it's been under debate for a long time.
That's all a naming technicality though. It's like is water wet.
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For those curious about his reference to glass: a window pane, after many years, will be thicker at the bottom than it is at the top. This would imply that glass is a viscous liquid, since it's flowing downward with gravity. Just. very very slowly. I don't know if there's an consensus on if it qualifies as a liquid or not, but it's been under debate for a long time.
That's all a naming technicality though. It's like is water wet.
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shoofle
as long as we're mentioning glass and its solidity, a reminder to everyone that glass does not flow! the reason old windows are bottom-heavy is because they weren't made flat in the first place, and they were typically installed heavy-side down. if glass could flow, every skylight that got snow on it would be toast: O
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as long as we're mentioning glass and its solidity, a reminder to everyone that glass does not flow! the reason old windows are bottom-heavy is because they weren't made flat in the first place, and they were typically installed heavy-side down. if glass could flow, every skylight that got snow on it would be toast: O
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Tizona
I've a question for either answering here briefly, or perhaps reserving for a Q&A but If somebody compared you to Alton Brown, and your show to Good Eats, how would you respond? ie Agree, or perhaps not DISagree, but want to clarify, and if so in what distinctions do you feel are most. disparate for you?
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I've a question for either answering here briefly, or perhaps reserving for a Q&A but If somebody compared you to Alton Brown, and your show to Good Eats, how would you respond? ie Agree, or perhaps not DISagree, but want to clarify, and if so in what distinctions do you feel are most. disparate for you?
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Kimun
I'm super glad you turned more to these educational style videos.
Sorry for this, I love you and I love your videos but I kinda don't like your recipes. I've tried few and they're just not my style mostly many of them are nice too, dessert recipes are great
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I'm super glad you turned more to these educational style videos.
Sorry for this, I love you and I love your videos but I kinda don't like your recipes. I've tried few and they're just not my style mostly many of them are nice too, dessert recipes are great
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El
This reminds me what i learned in physics university:
Cientifical consensus is more of a desire most of the time.
(that does not mean there is no consensus about a lot of things, just means it aint that easy to find)
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This reminds me what i learned in physics university:
Cientifical consensus is more of a desire most of the time.
(that does not mean there is no consensus about a lot of things, just means it aint that easy to find)
reply
Good
beware of commercial emulsifiers. one of the reasons why our gut flora has gone bad and obesity is so rampant is because of all the emulsifiers in highly processed foods (GMO soy lecithin, corn starch etc)
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beware of commercial emulsifiers. one of the reasons why our gut flora has gone bad and obesity is so rampant is because of all the emulsifiers in highly processed foods (GMO soy lecithin, corn starch etc)
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Joseph
Does using lemon/lime juice have any benefit in vinaigrettes, as to emulsification?
And is detergent technically an emulsifier? Can we make edible detergents?
So many questions.
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Does using lemon/lime juice have any benefit in vinaigrettes, as to emulsification?
And is detergent technically an emulsifier? Can we make edible detergents?
So many questions.
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Mattan
I usually love the science videos but this one was oversimplified and I didn't feel like I learned anything. Still fun, just less attention to detail made it not as good.
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I usually love the science videos but this one was oversimplified and I didn't feel like I learned anything. Still fun, just less attention to detail made it not as good.
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