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Noble Notations
NN · Emulsifying
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TechniqueTag

Emulsifying

Dispersing one liquid through another that will not dissolve it, held stable by a surfactant sitting at the interface. The emulsifier is usually an amphipathic protein or a phospholipid, so the technique is as much about protecting that molecule from heat and pH as it is about the mixing itself.

Type Technique
Recipes 1
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Recipes using this tag

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  • First revision

    Dan Dan Udon

    Hard-fried pork with bloomed dried chilli, garlic, ginger and pickled mustard greens over udon, bound in a blended silken tofu and sesame sauce that never touches heat. Around 60 g of protein per bowl, which is the reason the dish exists: the tofu does the structural job sesame paste alone would do, at a third of the fat. Built from a real pantry rather than an ideal one, so it departs from Chengdu practice in named and deliberate ways.

    Sichuan · Chinese