What You Need to Know
This technique involves heating almond oil and water to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, pH, and whisking speed.
This technique is unique in that it uses almond oil, which has a distinct flavor profile and high nutritional value.
Key Parameters
Equipment
high-speed blenderimmersion blenderwhisk
Steps
- 1.
Piemontese Bagna Cauda (Italy): Base for the traditional warm dipping sauce
- 2.
Andalusian Ajo Blanco (Spain): Creates the velvety texture in chilled almond soup
- 3.
Persian Sholeh Zard (Iran): Enriches the saffron rice pudding's mouthfeel
The Science
Primary Reaction
Lipid oxidation