What You Need to Know
The technique involves gradually adding a liquid to a paste, whisking continuously to break down the particles and create a smooth emulsion.
Paste liquefaction is a common technique in Italian cooking, used to make sauces and dressings for pasta and vegetables.
Key Parameters
Temperature
30°C
20°C - 40°C
Time
7 minutes
5 minutes - 10 minutes
Equipment
whiskheat-resistant bowl
Steps
- 1.
Pasta al Limone (Amalfi Coast, Italy): Creates the signature creamy emulsion without dairy
- 2.
Tahini Sauce (Levant): Transforms thick sesame paste into smooth dipping sauce
- 3.
Mole Verde (Oaxaca, Mexico): Achieves the characteristic velvety texture
The Science
Primary Reaction
Emulsification