With Thanksgiving coming up, MDRN KTCHN host Scott Heimendinger explains the science of emulsions using a holiday staple: gravy. His version uses small amounts of xanthan gum and lecithin to emulsify flavorful jus with fat to create an incredibly rich, completely bird-flavored sauce. Check out the full recipe here.
Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home