A Tasting of Culinary Science—Emulsions
When it comes to emulsions in cooking, it’s good to be a control freak. Emulsions are at the base of many recipes, and with a clear understanding of what stabilizes and breaks them down, chefs can better control their creations. As this video demonstrates, it’s best to say “can’t we all just get along?” when bringing flavors and textures together in the kitchen. That’s basically what you’re doing when you control emulsions—forcing opposites together, blending the impossible to make a great dish.
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The Culinary Institute of America: https://www.ciachef.edu
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.