Science: How to Make Salad Dressing Vinaigrette That Doesn’t Separate or Break by Using an Emulsion
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Watch Test Cook Dan Souza illustrate Concept #36, “Emulsifiers Make Smooth Sauces,” with an in-depth kitchen experiment involving lots of homemade dressing.
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Is this Dan?????
Thanks for this info!!!
Keeping your homemade dressing in a mason jar and giving it a good shake is a great easy way to re-emulsify what you put together before using
Any idea how long the dressing made with the mustard and mayonnaise would hold up in a refrigerator before I should throw it out
Aww, baby Dan ❤️❤️❤️
Ah! Baby Dan!
why mustard is emulsifier? Is it amphiphilic substance?
You dont want an emulsion that results in thick glops of dressing on the salad leaves. A dressing should have seperation so that itll be light and glossy on the leaves with a bite of acid and oil.
I used this for my science homework. Thanksssss!!!!!!
i add a small amount of xantham gum to all my dressings that will separate, keeping them intact for over a week
Very interesting subject to take note, also educational but this guy seemed to start talking faster and faster 🐇🐇🐇 towards the end of the show…I end up having to playback again and again to grasp the lost words 🐢🐢🐢
Wait, isn't vinegar + egg yolk + oil equals mayonnaise? Why didn't you just use mayonnaise?
Or use sunflower lecithin like I do! Powdery, easier to use and better tasting than soy lecithin. 🙂
i love this guy. im getting it.
I wonder, would it result in the same effect if I use powder lecithin instead of the three mentioned emulsifiers for a simple vinaigrette?
How do I get this guy's job. I love biology and chemistry. And I also love cooking. Combining the two is what I wanna do.
yay science!!
Mayonnaise is an emulsion of egg yolk, vinegar, mustard and oil. It seems redundant to use it as an emulsifier when it's not adding anything new?
Looks like shallots to me 🙂
2:36 Is that garlic or shalots that are in the bowl already?
I shipped this book all the way to Singapore. This is a very good book! You get the scientific facts of the how and the why food behaves the way it behaves and you understand them. Then you can apply the facts to be a better cook! Brilliant book!