Description
Controlled hydration of sesame paste prevents emulsion breakdown.
Technical
Gradual water incorporation allows polar compounds in tahini (sesamin, sesamolin) to form stable hydrogen bonds, preventing protein aggregation. The shear forces during stirring disperse sesame oil droplets uniformly.
Culinary Significance
Essential technique for achieving silky, lump-free tahini sauce with ideal dipping consistency.
Science
Primary Reaction
Hydrogen bond formation
Parameters
Temperature
22°C optimal
18°C to 25°C range
Time
5 minutes
3 minutes – 8 minutes
Equipment
Wire whiskNarrow pouring vesselRoom temperature bowl