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-1

Every oil, whether flavored or not, has a smoke point. Even the same oils with different branding may have slightly different smoke points. The only way to really tell what a particular oil's smoke point is, is to heat the oil TO that smoke point and determine the temperature that it is at when it starts to smoke. You can use a little oil in a small pan to ...


1

In cooking, one must understand how ingredients work, and also have in mind the desired final result. Just like many other ingredients, the form spices take (whole, cracked, ground), when they are added to a dish (beginning, middle, end...in stages), how they are treated before and during the addition (toasted, added to oil, sprinkled on at the end), all ...


3

This is a rather complicated issue, so I will answer it in steps. Only oil and water This is not something that is usually done in the kitchen, since the emulsion is not stable. But it is useful to consider this simplest version first before going on to the more complex ones. Let's assume that all you are mixing is water, oil, and maybe a bit of citric or ...


-2

One factor not mentioned yet is when emulsifying make sure all the ingredients have sat at the same temperature for a few hours first as it enables all the chemical reactions to occur more evenly.


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 ...


2

I am not sure if you can prevent the nozzle from ever clogging, though I am trying the regular olive oil now. I tried the spraying hot water method which was helpful, but didn't completely clear the nozzle. I have been using extra virgin olive oil. The tool that did the trick is a DenTek Easy Brush for Extra Tight Spaces, if you happen to have one lying ...


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