Description
Breaking down a paste into a smooth, liquid consistency.
Technical
The technique involves gradually adding a liquid to a paste, whisking continuously to break down the particles and create a smooth emulsion.
Culinary Significance
Paste liquefaction is a common technique in Italian cooking, used to make sauces and dressings for pasta and vegetables.
Science
Primary Reaction
Emulsification
Parameters
Temperature
30°C optimal
20°C to 40°C range
Room temperature to warm
Time
7 minutes
5 minutes – 10 minutes
Equipment
whiskheat-resistant bowl