tags: emulsify
emulsify
Explore all CHOW recipes, videos, stories, and Chowhound discussions related to emulsify.
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Flip
A classic egg cocktail.
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Béarnaise Sauce
The classic, made with tarragon.
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Absinthe Suissesse
A daring cocktail with absinthe and egg white.
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Golden Fizz
An egg makes this cocktail light and creamy.
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Lamb Chop in Pastry Purse with Madeira Sauce
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Shrimp Rémoulade
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Harold McGee Speaks
Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s eyeglasses.
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10 Raw Egg Cocktails
A meal and a drink in a glass.
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Cooking with dijon mustard?
(63 replies, updated September 5, 2009) Home Cooking
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Emulsificationization
(5 replies, updated November 27, 2007) Home Cooking
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right consistency of simple syrup
(18 replies, updated February 21, 2009) Spirits
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Can you emulsify a reduction sauce without butter?
(19 replies, updated April 26, 2006) Home Cooking
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Help me get this emulsification right
(18 replies, updated July 27, 2008) Home Cooking
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Favorite Vinaigrette Recipes?
(25 replies, updated July 19, 2006) Home Cooking
