Description
Creating a stable emulsion with parmesan cheese and water.
Technical
Using a combination of sodium citrate and xanthan gum to stabilize an emulsion of parmesan cheese and water, with a pH range of 5.5-6.5.
Culinary Significance
Used in modern Italian cuisine to create unique sauces and dressings.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
nuttysweetumami
Wine Analogy
Aged Barolo
Coffee Analogy
Brazilian Cerrado natural process
Perfume Analogy
Leather Oud by Christian Dior