What You Need to Know
The emulsion is created by grinding seeds into a fine paste and then mixing it with olive oil and a stabilizer, such as egg yolk. The mixture is then heated and cooled to create a stable emulsion. The key variables are the ratio of seeds to olive oil, the type of stabilizer used, and the temperature and time of the emulsion process.
This emulsion is a key component of traditional Trentino-Alto Adige sauces, such as salad dressings and marinades.
Steps
- 1.
Canederli (South Tyrol): Binder for bread dumplings
- 2.
Schüttelbrot (Alto Adige): Flavor enhancer for crispbread
- 3.
Strangolapreti (Trentino): Base for spinach dumplings
The Science
Primary Reaction
emulsification