What You Need to Know
The technique involves slowly adding olive oil to saffron threads while whisking, creating a stable emulsion through the formation of a complex network of lipids and carotenoids. The process requires a temperature range of 15-20°C and a pH range of 6-7. Key variables include the ratio of olive oil to saffron and the whisking speed.
This technique is unique to Sardinian cuisine, where it is used to create a variety of sauces and condiments.
Steps
- 1.
Zuppa Gallurese (Sardinian): Base for bread soup emulsion
- 2.
Fregola con Arselle (Sardinian): Shellfish sauce thickener
- 3.
Pane Frattau (Sardinian): Layered bread dish binder
The Science
Primary Reaction
emulsification