The Washington Post, November 23rd, 2003
I'm confused about emulsions. Some recipes tell me I'm emulsifying certain ingredients, but all I can see is that I'm merely blending them. Is there some special trick I'm missing? No, but I feel your pain. The word "emulsify" is too often misused as a synonym for "blend" or "thicken." It is not. Many substances, including flour, cornstarch, gelatin, pectin, okra, egg and even pureed banana, will thicken a soup, custard, jam, gravy or sauce. But when you use them you are not emulsifying anything. An emulsion is a very specific kind of mixture of two liquids that don't ordinarily mix, one suspe...
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