What You Need to Know
Using a combination of garlic and red pepper flakes to stabilize the emulsion, which involves the formation of a complex network of fat and water droplets. The emulsification process occurs at a temperature range of 15°C to 25°C and a pH range of 5.5 to 6.5.
This technique is unique to the Calabria region of Italy and is used to create a variety of sauces and dressings for local dishes.
Key Parameters
Equipment
immersion blenderfine mesh strainerglass storage bottle
Steps
- 1.
Nduja (Calabria): Base for the spreadable salami
- 2.
Bagna Càuda (Piedmont): Flavor enhancer in the warm dip
- 3.
Aglio e Olio (Rome): Key flavor component in the pasta dish
The Science
Primary Reaction
emulsification