What You Need to Know
Using a combination of lecithin and xanthan gum to stabilize the emulsion, with a pH range of 6.5 to 7.5. The optimal temperature for emulsification is between 20°C to 25°C.
This technique is unique in its use of olive oil and is often used in Venetian cuisine.
Key Parameters
Equipment
immersion blenderglass mixing bowlfine mesh strainer
Steps
- 1.
Baccalà mantecato (Veneto): Creates the airy texture in whipped salt cod
- 2.
Risotto al nero di seppia (Venice): Emulsifies squid ink into creamy consistency
- 3.
Sarde in saor (Venetian Jewish community): Helps bind the sweet-sour marinade to sardines
The Science
Primary Reaction
emulsification