Timeline for Are all emulsifying agents created equal
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Sep 21, 2017 at 17:39 | comment | added | Juliana Karasawa Souza | If the recipe is more water than oil, it is oil in water. If it's more oil than water, it is water in oil. The recipe I normally use is more water than oil, so oil in water. | |
| Apr 8, 2017 at 21:43 | vote | accept | user74091 | ||
| Mar 6, 2017 at 17:09 | comment | added | canardgras | A vinaigrette is water IN oil - as OP said | |
| Feb 3, 2017 at 23:53 | comment | added | Juliana Karasawa Souza | as the OP pointed out, egg yolks (and therefore, lecithin) are better for emulsifying oil on water emulsions because they're more soluble in water than in oil. Contrary to what OP thinks, vinaigrette is oil on water, not water on oil. Water on oil emulsions are not very common in cooking (the only example I can come with is butter) | |
| Feb 3, 2017 at 23:40 | comment | added | Cascabel♦ | Can you give any examples? | |
| Feb 3, 2017 at 23:16 | history | answered | Juliana Karasawa Souza | CC BY-SA 3.0 |