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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Creating a stable emulsion with parmesan cheese and water.
Origin: Italian (20th century) — Emilia-Romagna
See full technique reference →Using a combination of sodium citrate and xanthan gum to stabilize an emulsion of parmesan cheese and water, with a pH range of 5.5-6.5.
Used in modern Italian cuisine to create unique sauces and dressings.
Pasta al Parmigiano-Reggiano (Italy): Primary sauce component
Modernist risotto (Molecular gastronomy): Texture modifier
Emulsified cheese soup (French cuisine): Stabilizing agent
Primary Reaction
emulsification
You're reading one of techniques available free. Full library with Gastronome.
Broken emulsion
Cause: Insufficient shear force
Fix: Re-emulsify with more blending
Gritty texture
Cause: Undissolved cheese solids
Fix: Strain through fine mesh