Description
Emulsification of goat cheese and cream to create a stable and creamy sauce.
Technical
This technique involves heating the goat cheese and cream to a specific temperature, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, whisking speed, and cooling rate.
Culinary Significance
This technique is unique in that it uses goat cheese to create a rich and creamy sauce, commonly used in Italian dishes such as pasta sauces.
Science
Primary Reaction
emulsification
Parameters
Temperature
60°C optimal
20°C to 80°C range
Temperature range for emulsification stability
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderImmersion blenderWhiskSaucepan