What You Need to Know
The technique involves slowly pouring olive oil into a mixture of vinegar and seasonings while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to vinegar.
This technique is unique to Tuscan cuisine and is used to create a variety of dressings, such as vinaigrette and salsa.
Steps
- 1.
Panzanella (Tuscany): Binds the bread and vegetable components together
- 2.
Insalata di Farro (Ancient Rome): Coats the ancient grains evenly
- 3.
Bagna Càuda (Piedmont): Forms the base for the warm dipping sauce
The Science
Primary Reaction
emulsification