Description
Emulsification of sesame oil and water to create a stable and flavorful sauce.
Technical
The technique involves blending sesame oil and water with a stabilizer, such as lecithin, to create a stable emulsion. The key variables are temperature, blending speed, and stabilizer concentration.
Culinary Significance
This technique is unique in that it requires a specific ratio of sesame oil to water and a precise blending technique to achieve a smooth and consistent texture.
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