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Posted by thechef1955 on January 22, 2009 at 22:31:03:

In Reply to: HOPIA MUNGO posted by Nanay Pinay on September 05, 2004 at 21:36:27:

Lyn's note: I am a chemistry student, and I do remember the phrase 'Like dissolves like'. Since oil and water are immiscible (they do not mix), I added first the oil, mixed that well, and then the water. I had the feeling I should have done it the other way around, but I think that the results are the same no matter how it is done.

Dear Lyn; I think this is the culinary term that you were looking. Emulsify-To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets of one liquid in the other. Use a good whisk for steady, even emulsification. Making Bearnaise Sauce is one good example of emulsification or just simply mixing mayonnaise and vinaigrettes are emulsions. By the way, by using a perfect size whisk helps a lot. It is necessary to incorporate air into the mixture.

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