Description
Emulsification of pumpkin seed o
Technical
This technique involves heating the cream to 80°C and then slowly pouring in the pumpkin seed oil while whisking, creating a stable emulsion through the formation of a complex network of casein and oil droplets. The key variables are the ratio of oil to cream and the whisking speed.
Culinary Significance
This technique is unique in that it uses a high ratio of oil to cream, resulting in a smooth and creamy sauce with a distinct pumpkin seed flavor.
Science
Primary Reaction
emulsification
Parameters
Temperature
30°C optimal
20°C to 40°C range
Room temperature to warm
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderImmersion blenderWhisk