Science: How to Make Salad Dressing Vinaigrette That Doesn’t Separate or Break by Using an Emulsion
Buy Cook’s Science today: The Science of Good Cooking: Watch Test Cook Dan Souza illustrate Concept #36, “Emulsifiers Make Smooth Sauces,” with an in-depth kitchen experiment involving lots of homemade dressing. America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen…