34 votes

Is there a way to dilute oil?

It doesn't actually dissolve. It disperses (easily seen as some will eventually settle out). The distinction is important, as dissolving could be solved by time or heat. A few things may help when ...
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  • 39k
17 votes

Is there a way to dilute oil?

To answer your question as stated: no, there is no way to dilute oil, at least not in a sense that would be helpful for your situation. In cooking, there are basically only three edible liquids: water,...
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  • 126k
15 votes
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How can I break an emulsion making carotene butter?

Chill it. The butter will solidify and upon remelting the emulsion will be broken. I've never had a butter emulsion not break after chilling.
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13 votes

Is there a way to dilute oil?

I invented a method to facilitate dissolving of protein powder shakes for an Innocentive contest. It worked pretty well but I did not win so there must be a better method out there. The idea is that ...
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  • 6,051
8 votes
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What is the emulsification power of 1 egg yolk?

Surprisingly high -- something like 6 gallons of oil can be emulsified by a single egg yolk. In addition to the site linked, I've seen similar experiments by Kenji Lopez-Alt and James Petersen. So ...
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8 votes

How can I break an emulsion making carotene butter?

How you break an emulsion depends somewhat on whether the continuous phase is aqueous or oily, oil droplets in water or water droplets in oil. I suspect you have oil droplets. These are just a few ...
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  • 2,708
8 votes
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Kosher alternative for butter as emulsifier

Sauces like pan sauces and Roux-thickened sauces like bechamel or veloute are not traditionally finished in the same way. Pan sauces, like for steak au poivre involve deglazing, reducing (still ...
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  • 3,023
8 votes
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What's the science behind citrate's emulsifying power in cheese sauces?

A key compound affecting texture in cheeses is colloidal calcium phosphate - calcium and phosphate dispersed throughout the fat, and water, and casein matrix. Typically, heating would cause the casein ...
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  • 1,575
6 votes
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Avoiding clumps in cacio e pepe?

Achieving a creamy sauce for cacio e pepe, and dishes like it (carbonara comes to mind) is not as straight forward as some would have you think. Fortunately, while we strive for the perfect ...
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6 votes

What influence does the properties of fat in vegetable oil affect emulsification of oil?

Fatty acids are not the emulsifiers here. Long chain fatty acids are excellent for emulsification, if they are deprotonated. But then they would be called “fatty acid salts”, and their flavor would ...
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5 votes
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GMS and CMC ratios in Ice Cream

After some more research, I stumbled onto this post. The "standard ice cream" recipe linked from there uses 0.4% of a "stabilizer blend" (8g out of 1950g of ingredients). GMS and ...
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  • 141
5 votes
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What emulsifier will help my (nearly carb free) Milk Chocolate?

Yes, an emulsifier is the way to go. Lecithine is an emulsifier, and will work. The downside is that it might impart a slight eggy taste, I don't know if this will be a problem for you. Also, it is a ...
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5 votes

Is there a way to dilute oil?

If you buy a shaker (at least in Spain, even the cheaper 3e ones), it will in most cases come with a mixer in it, either a Ball as seen in the first image, or they just come with a mixer inside, like ...
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4 votes
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What natural emulsifier can I use for almond milk?

Your best bet for this is xanthan gum, which is an excellent stabiliser. Whilst the distinction between 'natural' and 'unnatural' is fraught with difficulties, insofar as xanthan gum is a product of ...
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4 votes
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What is the best way to store and manage tahini?

The oil will always separate from the rest of the product. (home made or natural/bio peanut butter will behave the same way) When that happens, just spend some time and elbow grease to mix it back ...
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4 votes
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Making ice cream and fats don't dissolve in base

Looking at the ingredients in step 3, my guess is that the sour cream is causing the milk to curdle, possibly made worse by the heat from the melted butter. You might try experimenting with first ...
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4 votes

Baking concentrate using Hard Alcohol ex Jack Daniels

This is just an idea. I have used it in the past and had to put it here as it may help out aficionados like you! Using a meat injector, with a fine needle, you can make an alcohol syrup. I use Hershey'...
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4 votes

Baking concentrate using Hard Alcohol ex Jack Daniels

You can't. The compounds which make Jack Daniels taste like Jack Daniels are alcohol soluble and highly volatile. If you try cooking off the alcohol, the taste will evaporate together with the alcohol....
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4 votes

Why did my vinaigrette emulsify so quickly?

You answered your own question here (emphasis mine): (It's aged and thicker than most, but not so much that it compares unfavorably with other aged balsamic I've bought. It's just vinegar -- no added ...
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4 votes

Kosher alternative for butter as emulsifier

You can use most margarines, which are pareve. Most margarines contain lecithin to emulsify the (vegetable) oils with water to yield a butter-like texture. The lecithin should serve the same purpose ...
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4 votes
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Liquid soy lecithin vs sunflower lecithin

As long as you know the lecithin content (in the liquid) you can substitute sunflower lecithin with soy lecithin. It’s more or less similar molecules. I use them interchangeably. (Even make mine at ...
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  • 4,226
4 votes
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Vegan mayonnaise never emulsifies?

Well this is ... disturbing. Switching to a different brand of soy milk let me succeed on the first try. I have no idea what the manufacturer of my usual brand does to it, but after more testing, even ...
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4 votes

Is there a way to dilute oil?

In a similar vein to @Wilik's solution, I often use carbonated/sparkling water with my protein shake (pea-protein usually). As this foams up dramatically, you are forced to add it in small amounts ...
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  • 161
4 votes

Is there a way to dilute oil?

Here is what I do: Use just water or milk, no oil. Start by mixing the powder with just a tiny amount of liquid. It will be a very thick paste. Mix thoroughly, then add a bit more liquid. It ...
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4 votes

What blender is required to create an emulsion?

An emulsion, like mayonnaise, can be made with a fork, a hand whisk, an electric whisk, a stick blender, or a traditional blender with a jar. I've made mayo, at some point or another, with just about ...
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  • 66.5k
4 votes

How to make vegan mayo with soy lechitin, oil and water without failing

When you add soy lecithin to your water-oil mixture and agitate it, it only helps to combine oil and water but does not give it the consistency of egg-based mayonnaise. It's way more fluid/watery. ...
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4 votes
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What is the functional purpose of straining out shallots from a Beurre Rouge (Red Butter Sauce)?

It's a texture thing. Most classic French sauces are strained for texture and appearance reasons. Also, some versions of beurre rouge have more than just shallots in them, making it more necessary ...
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  • 47.4k
3 votes

Looking for a tasteless emulsifier, or a method to mix oily substances into water

Use soy lecithin powder. Cheapest and easiest place to find it is in the drugstore where drink supplements such as Ensure nutritional drinks are kept for those unable to eat solid food. It lasts ...
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3 votes

GMS and CMC ratios in Ice Cream

Use 0.3% of Glycerol Monostearate, it is plenty to stabilise the emulsion. CMC is generaly used in quantity ranging from 0.05 to 0.15% in the ice cream industry.
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3 votes
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Emulsifying ingredients for vinaigrettes

According to Serious Eats, mayonnaise is even better! Honey or egg yolk work too. Whatever you do, use some kind of emulsifying agent. The same article shows the havoc a non-emulsified dressing will ...
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