What You Need to Know
Using a combination of garlic and lemon juice to stabilize the emulsion, involving the manipulation of interfacial tension and pH. The chemistry behind this emulsion involves the formation of a complex network of molecules, resulting in a stable and smooth texture.
This emulsion is unique in that it involves the use of olive oil, which provides a distinct flavor and aroma, and requires precise control over the ratio of oil to egg yolks and the addition of stabilizers.
Key Parameters
Equipment
Steps
- 1.
Pasta alla Trapanese (Trapani, Sicily): Forms the creamy base for the almond and tomato sauce
- 2.
Caponata (Palermo, Sicily): Emulsifies the sweet-and-sour dressing
- 3.
Involtini di Pesce Spada (Messina, Sicily): Binds the swordfish stuffing ingredients
The Science
Primary Reaction
emulsification