excellent explanation.. this is by far the best emulsion explanation I've encountered. I'm trying to make a paste with fresh garlic, lemon juice, salt, and oil (Lebanese Garlic Dip). If I am very patient I can get it right, but I'm trying to break this process down to a science where it always works. Do you have a recommendation on quantities of each component? And does garlic have any emulsifier/stabilizer? Some people add egg white to help it but I want to avoid it.. Thank you so much.
@edgard00 That garlic in this sense is working as a stabilizer. The mashed particles are fairly large on a microscopic scale and will get in the way of the oil coalescing like described in Food Science Episode 2. I would recommend two methods: (1) using a high speed blender with enough garlic and lemon juice so that the blade easily catches and is able to distribute the oil or (2) Use a mortar and pestle and go nice and slow, crushing the garlic with the salt before adding the oil.
@StellaCulinary Also, if going the blender route, a little bit of Xanthan Gum will be helpful. It won't add a flavor or color like egg will. Disperse a very fine pinch into your lemon juice and garlic while blending and then drizzle in oil until proper consistency is reached. This will be a surefire method that will give you complete control and consistent results. Xanthan Gum can be found at most health food stores as it is a common ingredient in gluten free bread.
one more question if I may, if I'm using a food processor do you recommend using slow or high speed to create the garlic paste emulsion? thanks.
edgard00 1 month ago in playlist Food Science
excellent explanation.. this is by far the best emulsion explanation I've encountered. I'm trying to make a paste with fresh garlic, lemon juice, salt, and oil (Lebanese Garlic Dip). If I am very patient I can get it right, but I'm trying to break this process down to a science where it always works. Do you have a recommendation on quantities of each component? And does garlic have any emulsifier/stabilizer? Some people add egg white to help it but I want to avoid it.. Thank you so much.
edgard00 1 month ago in playlist Food Science
@edgard00 That garlic in this sense is working as a stabilizer. The mashed particles are fairly large on a microscopic scale and will get in the way of the oil coalescing like described in Food Science Episode 2. I would recommend two methods: (1) using a high speed blender with enough garlic and lemon juice so that the blade easily catches and is able to distribute the oil or (2) Use a mortar and pestle and go nice and slow, crushing the garlic with the salt before adding the oil.
StellaCulinary 1 month ago
@StellaCulinary Also, if going the blender route, a little bit of Xanthan Gum will be helpful. It won't add a flavor or color like egg will. Disperse a very fine pinch into your lemon juice and garlic while blending and then drizzle in oil until proper consistency is reached. This will be a surefire method that will give you complete control and consistent results. Xanthan Gum can be found at most health food stores as it is a common ingredient in gluten free bread.
StellaCulinary 1 month ago
Wonderful material, very well done bravo!
tallioegian 3 months ago
@tallioegian Thanks so much. I'm glad you enjoyed the video.
freeculinaryschool 3 months ago