[Andy1121]

What made me think of starting this conversation is that I've made some vinaigrettes and mustard is a standard emulsifier, but I want to know if others can do a good job without the mustard flavor.

I have some pretty high quality balsamic vinegar and plenty of EVOO. I also got some xanthan gum, which I've never used before. I've read that you have to know what you're doing with xanthan gum.

I'm also interested to learn more about emulsifiers in general. I kind of understand them from a chemistry level, but getting good results with food is more important when you're sitting down to eat.

 

[chefross]

A coddled egg can be used as an emulsifier.
.

 

[foodpump]

I've had moderate success using condensed milk, egg yolks are classic, raw or hb. roasted garlic is another, as well as mashed potatoes and purred cooked rice. After that it's all the weird gums and starches and chemically regurgitated stuff....

 

[phatch]

roasted garlic is another,.

Fresh garlic works too.

 

[chrislehrer]

Soy lecithin is just a soybean extract and works beautifully.

 

[Andy1121]

Soy lecithin is just a soybean extract and works beautifully.

That sounds really good, and easy. I've used it before for other things.

 

[chrislehrer]

That sounds really good, and easy. I've used it before for other things.

Just be aware that it doesn't take much

 

[phatch]

Don't overlook mechanical violence as a method either. I was talking to the owner of a hot wings joint some years back and asked how he kept his sauces emulsified thinking he was using garlic or mustard.

He just used the blender. I suppose this relies on there being a lot of solids in the sauce from the chilies and other seasonings used. And perhaps the butter just solidifies like it will at room temperature or refrigerated temperatures but it doesn't recombine since it is separated from itself when it solidifies. I don't know the exact mechanics of what was happening in his system but his sauces don't separate.

This assumes he was honest with me of course but based on our other conversations about barbecue and cooking I think he was.

 

[rick alan]

OK, speaking of emulsifiers:

Does anyone know how to emulsify cheese so it like American cheese (so the oil doesn't separate when you melt it)?

And what would happen if I added an egg yoke or whole egg to a vinaigrette? I know that a whole lot of garlic doesn't do much.

 

[chrislehrer]

Sodium citrate. A small amount dissolved in hot liquid and start melting in the cheese. Check out the discussion at Modernist Cuisine.

 

[retiredbaker]

OK, speaking of emulsifiers:

Does anyone know how to emulsify cheese so it like American cheese (so the oil doesn't separate when you melt it)?

And what would happen if I added an egg yoke or whole egg to a vinaigrette? I know that a whole lot of garlic doesn't do much.

It will break, you need to start with the egg and incorporate the oil first, same as mayo.

If you want something that can be added cold after the fact then fumed silica works, its non reactive or inert like food quality gold. Its used in some brands of ketchup to increase thixotropic qualities.
Its also used in hair jell, to uh...make it jell.

Modified wheat starch, maltodextrin ? , does the same thing somewhat....not as strong but contains wheat obviously.

Cold process pastry cream (just whip the powder with cold milk) use this or other forms of modified starch made from various vegs.(potato,corn, tapioco, rice etc).

 

[brianshaw]

Cold process pastry cream… do you mean made with thickener such as Instant Clearjel? If so, can you recommend a recipe. Does it taste like classic pastry cream?

 

[retiredbaker]

They sell the mix, it tastes like that donut stuff that comes in a bucket , bavarian Kreme.

Instant Pastry Cream (Cold Process) | Pastry Star

www.pastrystar.com