Emulsification Quotes

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

Mayonnaise is a lot like men, it can make everything much better, adding flavor and ease to your life. Or, it can just be sticky and gross and make you nauseous"- "Keeping the Moon

Butter that is too warm won't aerate properly when beaten with sugar, leading to a decidedly un-fluffy result.

Benjamin Franklin performed a beautiful experiment using surfactants: on a pond at Clapham Common, he poured a small amount of oleic acid, a natural surfactant which tends to form a dense film at the water-air interface.

Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers away.

I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.

To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.

I love mayonnaise. It's one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion - that creamy, satisfying third thing - feels like magic.

The whole idea of juicing is good if you are trying to diet and use it in limited basis. I use juice drinks only once a week. I use emulsified drinks because in emulsification you are keeping everything. You are keeping the pulp, you are keeping the skin with all of the phytonutrients.

Ganache is a mix of chocolate and cream. Warm cream, warm chocolate, they want to get to know each other - they're happy.

I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable.

I use vinegars to deglaze saute pans for sublime sauces.