Emulsifiers behave the same way as surfactants (like your detergents).it can be a molecule with a polar head (ie charged) that is attracted to water and a non polar, covalent head that can bond with similar non-polar substances like oil. Such a molecule can thus have one head bind with water, the other with oil and then form a cluster around water or oil molecules (called a micelle). Think of it like a funky person who grabs your watery friend with one hand, oily friend with another and then several of these funky people form a little gathering around other oil or water friends. This way your oil and water can mix and remain intermingled without wanting to separate. In chemical detergents, these surfactant emulsifiers allow water and the soap detergent to bind with grease and polymerized oils. The oils bind with the detergent instead of the surface of your pan or whatever and then can be washed off
It was a revelation when I learned that you can find lecithin in dark chocolate. Game changer for any sugar/cream/butter sauce. Great snatch of a video here
I’d move from New Mexico to work with you guys. Everything is see your team doing is what I wish to learn and share as well. Farm and Table NM is my home rn and we come close with our concept to you. But imo I share your beliefs more. The harder the road makes the road the reward! If you get my meaning.
Two substances don't want to mix and are very opposite of each other, a mediator is brought in (Emulsifiers) to get the two to get along and work together.
I learnt this through the ever knowledgeable J Kenji Lopez Alt. Another simple emulsion is a vinaigrette: olive oil and an acid, emulsified through the addition of mustard. Banging.
My advice would be to try and get a job in a good kitchen even as just a kp or something and ask questions that’s usually the best way to learn I’ve found
@@Aerostarmnot really. I went to and graduated culinary school six years ago and they weren’t teaching us about emulsions back then. Maybe they do now but they didn’t teach us that. I had to find out from the chef I worked for in my first job. I learnt more from him than I did in school in all fairness
@@doubletapthatdotty4597 I mean here in the UK. In the US at “culinary school” I don’t know what gets taught. But the course that I’m studying “level 3 cookery - hospitality and catering” they specifically taught us about emulsions by having the class make a homemade mayonnaise and hollandaise. Also, college means something completely different in the UK. I think that what Americans call “college” is what British people call “university” and what we call “College” or “sixth form”, is basically a two year course you do between ages 16-18 where you further specialise in your education.
Synthetic emulsifiers such as xanthan gum are classed as ultra processed and really harmful to your gut health and digestion. You should focus on natural emulsifiers like egg yolks.
This is a poor interpretation. Xanthan gum is made by feeding sucrose or other plant-based saccharides to the xanthomonas campestris bacteria and is produced as a secreted result. It is just another soluble carbohydrate
