An emulsion is a smooth mixture of two liquids, such as oil and water that normally do not mix. Mayonnaise, beurre blank, hollandaise, cream sauces, vinaigrettes, and béchamel sauce are examples of emulsions.
Definition from:
Cooking Terms
Showing posts with label E. Show all posts
Showing posts with label E. Show all posts
Monday, February 15, 2010
Egg wash
A mixture of egg or egg white, oil, and water brushed over floured items, which are then deep-fried or pan-fried in clarified butter or oil.
Definition from:
Cooking Terms
Definition from:
Cooking Terms
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