One teaspoon of mustard holds a vinaigrette together for hours
The emulsifier in vinaigrette is doing more than you think: droplet size, why one teaspoon of mustard holds for hours, ratios, and the order to fill the bowl.
14 min read
Tag: emulsion
The brown film stuck to your pan is four minutes from being a sauce
How to make a pan sauce from the brown film left after searing: what fond is, which pans build it, and the deglaze, reduce and butter sequence in order.
13 min read