For a slick, supple mouthfeel, there’s nothing like a suspension of fine droplets of oil in water (or vice versa)--what scientists call an emulsion. Cream, butter and chocolate are emulsions, as are gravy, vinaigrette and cheese
Read More »For a slick, supple mouthfeel, there’s nothing like a suspension of fine droplets of oil in water (or vice versa)--what scientists call an emulsion. Cream, butter and chocolate are emulsions, as are gravy, vinaigrette and cheese
Read More »