or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › emulsification/dispersion question.
New Posts  All Forums:Forum Nav:

emulsification/dispersion question.

post #1 of 2
Thread Starter 

How would I go about blending clarified butter with a chicken base? Would Lectin aide is this?

post #2 of 2

Sort of depends how much of either you're using. What ratios are you thinking about?

 

how are you thinking of mixing them? What temperatures? The colder, the harder it will be except perhaps as a compound butter.  How long do want it to be emulsified? Are you holding it hot?

 

These all affect the question.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › emulsification/dispersion question.