What You Need to Know
Using a combination of lecithin and xanthan gum to stabilize the emulsion, with a pH range of 3.5 to 4.5. The emulsification process involves the formation of a complex network of fat molecules and hydrocolloids.
This technique is unique to Tuscan cuisine, where it's used to create flavorful and stable salad dressings.
Key Parameters
Equipment
immersion blenderglass mixing bowlwhisk
Steps
- 1.
Fettunta (Florence): Base for grilled bread topping
- 2.
Insalata di Farro (Lucca): Emulsified dressing for ancient grain salad
- 3.
Bagna Càuda (Piedmont): Modern interpretation of warm dipping sauce
The Science
Primary Reaction
Emulsification