What You Need to Know
Blending sesame seeds with water and an emulsifier, such as gum arabic or lecithin, to create a stable emulsion. The process involves the formation of a complex network of lipids and emulsifiers.
Sesame seed emulsification is a key technique in Italian cuisine, particularly in the production of sauces and dressings.
Key Parameters
Temperature
30°C
20°C - 40°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderImmersion blenderWhiskMeasuring cupsSpatula
Steps
- 1.
Tahini sauce (Middle Eastern): Base for creamy sauces
- 2.
Goma dare (Japanese): Dipping sauce for shabu-shabu
- 3.
Sesame milk (West African): Dairy alternative preparation
The Science
Primary Reaction
emulsification