Emulsion

Emulsion
Also found in: Dictionary/thesaurus, Medical, Acronyms, Encyclopedia, Hutchinson
0.01 sec.

Emulsion
Two or more liquids that have been combined to form a homogenous mixture eg oil and water are combined in an emulsion in mayonnaise - egg yolk acts as an emulsifying agent to ensure that the mixture does not separate.
Waitrose ...

Emulsion
The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
En croute
A food that is wrapped in pastry and baked.

Emulsion - A mixture of two liquids which do not normally combine well, such as oil and water. Emulsifying is done very slowly, adding one ingredient to the other while mixing rapidly to disperse droplets.

emulsion
A mixture of two liquids that don't normally mix well. It is done by rapid stirring and slowly pouring one liquid into the other. A blender or food processor makes the job very easy.
endive ...

Emulsion - A liquid that has droplets of fat evenly distributed throughout. Mayonnaise is an emulsion.
Faisander - Hang game meat in a cool, dark and airy location so that it begins to decompose. This is done to add flavor to the meat.

emulsion A mixture of liquids such as oil and water whisk typically don't mix easily. An emulsion is done by slowly drizzling oil into the other liquid while at the same time mixing quickly.

Emulsion - A mixture of two or more liquids that don't easily combine. such as oil and vinegar.
En crocite - [French] food encased in pastry.
En Papilotte - [French] Food wrapped, cooked and served in oiled or buttered paper or foil.

emulsion/emulsify - To bind together two liquid ingredients that normally do not combine smoothly (such as water and fat). Slowly add one ingredient to the other while mixing rapidly.

emulsion - small particles of oil or another liquid suspended in the other (e.g. vinaigrette salad dressing) ...

emulsion: A mixture of oil and water which does not separate
entrecõte: A steak cut from the boned sirloin ...

Emulsion - An emulsion is a smooth mixture of two liquids, such as oil and water that normally do not mix. Mayonnaise, beurre blank, hollandaise, cream sauces, vinaigrettes, and béchamel sauce are examples of emulsions.

Emulsion - A mixture that occurs from the binding together of two liquids that normally do not combine easily, such as vinegar and oil.
Enology - The science or study of winemaking, also spelled, 'oenology'.

Emulsion
A mixture of fat and water or another liquid in which the fat has been suspended and is no longer separated from the mixture.
Entertaining ...

Emulsion: a mixture of two liquids in which one, evenly dispersed in the other, is held in suspension. A mixture, such as mayonnaise, in which fatty particles are suspended in a liquid.

Emulsion
Liquid droplets dispersed in another immiscible liquid. The dispersed phase droplet size ranges from 0.1 -- 10 µ m.

Emulsion: A mixture of two or more liquids, one of which is a fat or oil and the other of which is water based, so that tiny globules of one are suspended in the other. This may involve the use of stabilizers, such as egg or mustard.

Emulsion
Suspension of two liquid ingredients that do not dissolve into each other.

Emulsion
A mixture of oil and liquid in which tiny globules of one are suspended in the other. Stabilizers, such as egg or mustard may be used. Classic example is vinaigrette salad dressing.
Entrée ...

An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces.

Make Emulsion:
In a medium-sized stainless steel pot, add shallots, fish fumet and clam juice. Bring this mixture to a simmer and cook for 5 minutes. Add this mix to a blender and purée.

What is an Emulsion? In the culinary arts, an emulsion is a mixture of two liquids that ordinarily would not ... Read the definition of Emulsion.
En Croute ...

To create an emulsion by reducing all the particles to the same size. The fat globules are broken down mechanically until they are evenly distributed throughout the liquid.

Prepared from an emulsion of pork cubes and sometimes seasoned according to trade name, e.g. peppercorns, red or green pepper. It is usually rectangular in shape and is cut into thin slices for salads and sandwiches.
Lychee ...

Grilled tomato emulsion
By Sandra Tate
Mango chutney
Tomato chutney
By James Martin ...

emulsion A stable liquid mixture in which one liquid is suspended in
tiny globules throughout another, as with egg yolks in oil or butter
for mayonnaise or hollandaise sauce.

Emulsion: An emulsion is a mixture of two immiscible (unblendable) liquids. One liquid (the dispersed phase) is dispersed in the other (the continuous phase).

It is a stable emulsion of vegetable oil dispersed in egg yolk, flavoured with vinegar or lemon juice (which helps the emulsion) and frequently mustard. malloreddusA southern Italian style of gnocchi made with semolina flour.

sauce Hollandaise: classic emulsion sauce made with butter, egg yolk and lemon juice (also sauce Béarnaise, Hollandaise with shallots, tarragon, wine and vinegar; sauce Maltaise, orange-flavored Hollandaise) ...

Aioli - A cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made. See the definition under rouille.
Ajo - Spanish word for "garlic".
Al Carbon - Spanish term for a dish relating to grilled or containing meat.

A vinaigrette, which is a temporary emulsion that separates back to oil and vinegar soon after being made, is generally considered to be a dressing for salad greens.

Clarified Butter: Butter is an emulsion of milk solids, milk fat and water. When butter is heated, this emulsion breaks and the parts separate. When the temperature reaches 212F, or the boiling point of the water, the water begins to evaporate.

Some other examples of emulsions include oil and vinegar dressing, mayonnaise, and butter. In most cases, the emulsion is irreversible, but in some instances, the ingredients may separate, indicating incomplete homogenization.

Vinaigrette would be a good example of an emulsion En crepinette Crepinette is the French for pig cauls.

By grinding, one does not arrive at a dry mass suitable for high-pressure extraction, but one gets a liquid if viscous emulsion of oil in water. Under these conditions, lipases (fat-cleaving enzymes) can quickly degrade the oil.

Rosemary is not a heavy feeder, but fertilizing in spring with a fish/kelp emulsion will get it off to a good start for the season. Periodic foliar sprays with the emulsion will keep it looking great.

Hollandaise Sauce A classic emulsion sauce made with a vinegar reduction, egg yolks, and melted butter flavored with lemon juice. Another of the "mother" sauces.
I ...

Hollandaise sauce is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper.

Most other hydrocolloids that supposedly emulsify actually stabilize emulsions, which slows down, but does not stop separation. Oil and water emulsions stabilized with Gum Arabic can be stored and diluted without separating.

Emulsion: Definition - What is an Emulsion? - Culinary Terms
Risotto with Wedge Shells - Risotto alle Telline
Density Column - Liquid Layers Density Column with Many Layers
Oven-Stewed Mixed Vegetables - Greek Recipe for Mixed Vegetable Stew - Gree...

Hollandaise sauce is an emulsion of egg yolks, a vinegar reduction and hot melted butter. It is the basic sauce from which other sauces, such as bearnaise and mousseline, are made.

The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

Eggs are frequently used to bind other ingredients together, trap air in the food, or create an emulsion. Depending on the intended product, only the egg yolk, only the egg white, or both may be used for preparing a food.

It certainly looks solid enough. However, if we look closer, we find that butter is actually an emulsion. An emulsion is a forced mixture of two dissimilar substances that don’t normally like to mix. Think oil and water.

Hollandaise - An emulsion of egg yolks, lemon juice and hot melted butter. This smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Top
I ...

A dressing made of olive oil and vinegar or lemon juice, combined into an emulsion, usually with herbs like basil, oregano, and thyme.
Jelly
A congealed mixture made from fruit juice, sugar, and pectin.

mayonnaise (MAY-uh-nayz) - (French) Mayonnaise is an emulsion consisting of oil, egg, vinegar, condiments, and spices.
History: To learn about the history of Mayonnaise, check out History of Sauces.

The final blended product is called an emulsion which can last from a few minutes to a few days depending on the emulsifier, the item that binds the two hard-to-combine ingredients. Common emulsifiers are mustard and egg yolks.

Once you get an emulsion going, when it gets pale in color and is homogenous, you can begin to add the oil a little faster. Add the rest of the ingredients and blend to combine. Put whatever you are not using immediately in the refrigerator.

"I made a just a 1/4 batch using 1 cup of cubed seedless watermelon. Since the batch was small, I used my emulsion blender to mix the watermelon, sugar,..." more
More Ideas from Food.com
10 Quick Pasta Dinners ...

schinkenwurst = bier schinken = ham bologna Notes: This German cold cut consists of ham suspended in a bologna-like emulsion. It's usually served cold on sandwiches. Substitutes: krakauer OR bierwurst OR jagdwurst ...

Hollandaise sauce is the classic, golden, smooth, rich, creamy emulsion sauce generally used to enrobe eggs Benedict, and embellish vegetables and fish.

Fresh mint - It is excellent for cooking, as well as for decoration. Can be used in many dishes with lamb, beans, pork, vegetables, for stews, emulsions, sauces, soups, even ice cream.

The sugar crystals cut into the fat, creating air bubbles. Next, eggs are beaten in to help with the emulsion, and the rest of the wet ingredients are added. Finally, the dry ingredients are mixed in.

Their main functions are to shorten or tenderise the product, to trap air during creaming and so aerate the cake during baking to give good volume and texture, to assist with layering in puff pastry, to help prevent curdling by forming an emulsion, ...

Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets of one liquid in the other. Mayonnaise and vinaigrettes are emulsions. Use a good whisk for steady, even emulsification.

There are also emulsions lemon pulp and lemon oil and purees (often made with sugar) Oils, such as orange or lemon rind (zest) oil, may be extracted by storing in sugar in seal ed container. Distilled oils are not extracts or essences.

See also: Water, Sauce, Vegetable, Cooking, Oil