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I do love my Nutribullet.
I’ve been whisking for 4 hours and the mustard and mayo have yet to become vinegar, how long do I have to do this?!?!
No one should eat with their mouth open. Chewing sounds are unattractive
Didn't the Royal institute come out and say that emulsifiers are the thing that's making us fat
So, if I want an emulsion I have to have an emulsion? This isn't very helpful for those of us who want to make it from scratch.
Challenge: do it without mayonnaise.
you can also use a blender to do it near instantly, depending on the mix it'll stay emulsified for days
Instructions unclear, whisked arrogantly and now my vinaigrette hates me
Okay Ryan Reynolds…..😂
It's called an EMULSION BLENDER
I just shake up my vinaigrette in a jar. Works every time.
Thanks. I think ill try dripping the oil w a blender from the kitchenaid mixer.😊
your style is that of a butt
I put everything in a tightly sealed jar and shake the sh*r out of it. Dale it a full body workout.
Go back to being behind the camera, as you are ruining ATK
Bobby wouldn't approve!! 🤣🤣🤣🤣
I use Dijon mustard as an emulsifier. Always works.
To simplify, an Emulsifier is a molecule that reduces the interface tension between substances like Oil & Water, allowing them to mix together into an Emulsion.
They generally have an attraction to Water at one end (Hydrophilic) & an attraction to Oil at the other (Lipophillic).
By hand whisking or machine blending you get a greater proportion of the components (Water – Emulsifier – Oil) to bond together, thus creating a a better Emulsion.
Emulsifiers are a part of a greater group called Surfactants. (And that's another rabbit hole, entirely…)
Chew with your mouth shut please. No one wants to see gross chewed up food in your mouth.
You never explained what is emulsification…
An emulsion is the even suspension of fat/oil droplets within water. Whisking or blending simply agitates the oil and water/vinegar so that very small droplets of each end up suspended in the other.
Think of a brick wall in which every other brick is water, and the others are oil.
🔵🟡🔵🟡🔵
🟡🔵🟡🔵🟡
🔵🟡🔵🟡🔵
You can add other ingredients, such as mayonnaise, egg yolks, or soy lecithin, as they contain chemical compounds that stabilize the emulsion, therefore keeping the emulsion intact for longer. Stabilizers basically fill in the gaps between the droplets. The oil and vinegar could be emulsified without the added ingredients, but it will separate much sooner, because there are no stabilizers.
Michael Ruhlman’s Ratio is worth a purchase JUST FOR THE LIST of emulsifying ingredients.
If you want to avoid eggs, for example if worry about storing your emulsion at room temperature for extended periods, you can use soy lecithin in place of eggs.
He made a salad dressing, not an emulsified vinaigrette which is redundant, as a vinaigrette is an emulsification but just of oil, vinegar and seasoning.
Mix stuff with stuff
Interesting. Thanks for the info. I am definitely trying this.
He didn't explain what emulsifying is.
Someone can correct me if I'm wrong but I think it's the heat from whisking breaks down the cell walls and allows 2 things that normally don't mix to actually mix. That's why you can emulsify in a blender as well. Blenders get super hot.
His shirt is the chemical composition of sodium citrate. It is an emulsifier use in making melty cheeses. (I.e. Nacho cheese and american cheese)
I can't get past his lip. I've never seen a lip move sides. I couldn't focus on what he was doing.😮
Interesting….soooo….you made something other than oil and vinegar. But please explain to me how you didn't change the flavor