What You Need to Know
Using a combination of heat and agitation to create a stable emulsion, with a temperature range of 60°C to 80°C. The optimal pH for emulsification is between 6.0 to 7.0.
This technique is unique in its use of cascicotta cheese and is often used in Umbrian cuisine.
Key Parameters
Equipment
bain-marieimmersion blenderthermometer
Steps
- 1.
Strangozzi al Tartufo (Umbria): Forms the creamy base for black truffle sauce
- 2.
Fonduta Umbra (Central Italy): Creates the silky texture for cheese fondue
- 3.
Zuppa di Farro (Tuscany): Enriches the ancient grain soup
The Science
Primary Reaction
emulsification