Description
Emulsification of cashew oil and cream to create a stable and creamy sauce.
Technical
This technique involves heating the cashew oil and cream to a temperature of 80°C, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
Culinary Significance
This technique is unique to Italian cuisine, where it is used to create a variety of sauces and condiments, such as cashew crema and cashew salsa.
Science
Primary Reaction
emulsification
Parameters
Temperature
50°C optimal
20°C to 80°C range
Blend at room temperature for optimal emulsification
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderCheesecloth or nut milk bagMeasuring cups and spoons