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33 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 ...
Chris H's user avatar
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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,...
rumtscho's user avatar
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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.
Sobachatina's user avatar
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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 ...
Willk's user avatar
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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 ...
ChefAndy's user avatar
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8 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 ...
moscafj's user avatar
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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 ...
user110084's user avatar
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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 ...
borkymcfood's user avatar
  • 5,361
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 ...
RalphMudhouse's user avatar
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 ...
Corez's user avatar
  • 241
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 ...
M.K's user avatar
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5 votes
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Emulsifying starchy vegetables

First, I would expect the Bon Appetit recipe to result in a greasy soup as written. It has both too much oil, and too much pasta water in it. The standard way to make a "creamy" pumpkin ...
FuzzyChef's user avatar
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4 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 ...
Mocha Falls's user avatar
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'...
user96585's user avatar
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 ...
Alex Reinking's user avatar
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 ...
Joshua Engel's user avatar
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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 ...
zetaprime's user avatar
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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 ...
Betta George's user avatar
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 ...
Dragonel's user avatar
  • 181
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 ...
evildemonic's user avatar
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 ...
moscafj's user avatar
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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. ...
Hannah's user avatar
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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 ...
FuzzyChef's user avatar
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3 votes
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Is boiling or pouring better for emulsifying chocolate ganache

There is. Pouring hot milk or cream over chocolate pieces is a much gentler way of melting it. If you boil the chocolate, however, chances are good that you will overheat it. Chocolate has a low ...
senschen's user avatar
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3 votes

How can I break an emulsion making carotene butter?

Just let the mixture stand for a few hours. Just like in milk, the butter should rise to the surface. If then additionally you chill it for half an hour or so, the solidified butter should be easy to ...
Veryoldfellow's user avatar
3 votes

How can I break an emulsion making carotene butter?

(By no means is this a method that I know will work, but it is a decent last resort) I'm just going off of what I've learned from chemistry, but another possibility is adding salt water if ...
fyrepenguin's user avatar
3 votes

Why did my vinaigrette congeal?

It is unusual for this to happen. One possibility I see is for your mustard to contain a thickener which then also emulsifies the whole sauce. Remember, most emulsifiers will thicken even when present ...
rumtscho's user avatar
  • 139k
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.
Matt R. F's user avatar
3 votes
Accepted

Would freezing ruin an emulsified broth like tonkotsu?

Freezing broth has no ill effects. I would think that you could just emulsify the fat by boiling the broth when you take it out of the freezer. Boiling it again will lose some liquid, though. Or an ...
Hugo's user avatar
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3 votes
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Cheese sauce without flour?

If you have evaporated milk (also known as unsweetened condensed milk) in your pantry, you can use it to replace everything except the cheese in a cheese sauce for stovetop macaroni and cheese. ...
user95442's user avatar
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