34

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 mixing with water (or milk): Make a paste with the powder and a little water, then dilute (this is what I do for protein shakes) Put a little water in the bottle. ...


17

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, oil and alcohol. Everything else is a mixture based on one or more of these. This view of things is terribly oversimplified, but it provides us with a good ...


15

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.


13

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 the powder would rather stay with powder than move off into the water - it is hydrophobic to some degree. I mixed the powder with a small amount of baking soda ...


9

Regarding Romanian recipe... Actually in Romania people tend not to use raw yolks so much. Most often we eat relatively raw yolks just in fried eggs or soft boiled eggs. In most of recipes the yolks are cooked. Regarding mayonnaise there are three ways of preparing it: using just raw yolks (most simple), using raw and cooked yolks 50-50, and using just ...


8

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 if your mayonnaise refuses to emulsify, it's NOT because it doesn't have enough egg yolks.


8

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 methods I would try (in addition to those already mentioned earlier by users Sobachatina and fyrepenguine) if I were faced with this, but I have not tested them ...


8

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 primarily water-based liquid,) and either reducing further with heavy cream, or adding cold butter directly and not heating anymore, so it stays emulsified. Roux ...


7

Xanthan gum emulsifies by being a hydrocolloid, so agar and acacia have a chance of also working since they are also hydrocolloids. The amounts would have to be altered as agar sets much more solidly than xanthan gum, and gum acacia sets less solidly. Lecithin is a commonly used emulsifier in mayonnaise (probably even more so than xanthan gum). It's ...


6

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 emulsification, those attempts that don't exactly work are still delicious. Here are some tips: (1) Make sure your cheese is grated as finely as possible, and that it ...


6

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 be soapy - bitter. If they're neutral fatty acids, they're not ionized enough to retain a sphere of water around the micelle, and block aggregation of the ...


5

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 bit harder to store than the other emulsifiers, it tends to lump from ambient humidity. The more common emulsifiers for your case would be xanthan or guar gum....


5

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 CMC would fall into the stabilizers and emulsifiers category. I used 7g of GMS and 1g of CMC, which seems to be a fairly common ratio in recipes using these ...


5

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 in the second image (sorry if it looks promotional, it's not). This should definetly end your problems (supposing you are taking your protein shakes in these). ...


4

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 ingredients.) Viscosity promotes emulsification by physically slowing down separation. This gives you (and your whisk!) a wider window in which to break the ...


4

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 mixing everything except the sour cream together, then letting it cool completely, and then slowly whisking in the sour cream. You might also try slowly heating ...


4

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 together again. if the tahini was stored in the fridge, it might take longer because everything will be harder. Just leave it on the counter for a while until ...


4

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 microbial fermentation then it is no more 'unnatural' than alcohol or vinegar. Be careful not to use too much though (unless, of course, you want your drink ...


4

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 as the emulsifiers found in butter. Kosher cooks have long used margarine as a general substitute for butter. I have not tested it in a pan sauce, but I would ...


4

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 home from sunflower seeds ;))


4

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 water+lecithine works better than that brand of soy milk. I hope it's okay to answer my own question. For anyone who comes across this via Google in the ...


4

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 stirring it in until the foam is dissolved, then adding more and stirring again, repeating until you get to where it will all fit in the glass. I can still get a ...


4

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 should still be a paste. Alternate adding more liquid and mixing thoroughly. Once it is thin like a gravy you can add the rest of the liquid. I have also found ...


4

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 all of these. For home use, the hand whisk is often the most convenient if you are handy with the technique. However, I find a stick blender to be the best ...


4

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. This video explains the chemical process behind this emulsion and gives you an idea of how this mix would look like and why. If you are really interested in the ...


3

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 forever and has no taste whatsoever. It is the perfect emulsifier when egg yolks or mustard aren't an option. Start with about a teaspoon for your average vinegrette ...


3

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 play on a perfectly innocent salad.


3

I'm taking a stab here, but since you're accustomed to making mayonnaise in a food processor, you probably already have a habit for how you pour in the oil. Since a food processor moves so fast, it can emulsify quickly, so you can pour the oil in relatively quickly. A mixer is much slower, like using a whisk, you need to pour the oil very slowly, so every ...


3

Butter is by no means a required ingredient in sauces like these; the simplest thing to do might be just to come up with a recipe that doesn't have butter/oil. But assuming that's the flavor you want... No, switching types of butter is unlikely to help, unless you happen to find one that already contains some additional emulsifiers. As you say, you're ...


3

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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