SC - sugar raspings
Gilly
KatieMorag at worldnet.att.net
Sun Feb 15 11:34:07 PST 1998
To quote The New Professional Chef, which puts it more succinctly than I, an
emulsion is:
"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.
Emulsions may be temporary, permanent, or semi-permanent."
Bear
> Would someone care to define "emulsified" for me? I gather that
> it's a particular type of thickening. And are emulsified
> sauces different from those which are simply thickened by the
> addition of egg yolks?
>
>
> Lady Brighid ni Chiarain of Tethba
> Barony of Settmour Swamp, East Kingdom
> mka Robin Carroll-Mann *** harper @ idt.net
>
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