The Food Lab: Emulsions | Serious Eats


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**READ ME**

A couple of years again, we raised some cash and spent a while asking ourselves, “What would a Food Lab tv display seem like?” Like the column, the display would try to be in contact advanced medical ideas, and extra importantly, display how working out the ones ideas can give a boost to your cooking.

We pulled in combination a manufacturing staff, and enlisted the assistance of former Serious Eats intern Katie Quinn to up the on-camera air of secrecy issue, we wrote some scripts, and we shot and edited the episodes.

Then…just about no one noticed them. This was once our personal fault—because of a partnership we made to get the collection funded, we had been sadly required to distribute them in the back of a paywall. That contract has since ended, and we are within the transparent to do with them as we please. So right here we’re, liberating them to you one-by-one, without cost.

In this episode of the Food Lab video collection, Kenji and Katie discover what do vinaigrettes, mayonnaise, and pasta sauce have in commonplace: Each is determined by the wondrous technique of emulsification.

So get in a position to gasp as they actually watch vinaigrettes separate! Marvel as they lick freshly made mayo directly off our palms! Swoon in awe as Kenji’s shifty eyes all of a sudden monitor from digicam to digicam, as a result of he wasn’t positive the place to appear! It’s time to be informed about emulsions.

FULL STORY:

Kenji’s channel:

See More Like This!
The Food Lab Episode 1: Cheeseburgers:
The Food Lab Episode 2: Steak Lies:
Kenji’s Kimchi Fried Chicken:

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23 thoughts on “The Food Lab: Emulsions | Serious Eats”

  1. just a note – a vinaigrette does not have to be a proper emulsion. Often, you just have vinegar and oil in a bottle and you shake it before dressing a salad.

  2. How can I emulsify a small amt of oil w/ large amt of water? Even w/ standard emulsifiers (lecithin,mustard,honey) I cannot make a stable emulsion even in a blender

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