How to pronounce “emulsify” in English

So just put it in a blender and mix it.Emulsify. Yeah.And wait now, heat it up.

And it was really based on-- so the great folks at Google have actually done the dirty work of taking tahini out of a jarand emulsifying it in this bowl.But if you've ever opened a jar of tahini, or natural peanut butter, or anything like that, you know that there's oil on top.

And then I'm just whisking in-- I could use a whisk, but there's not that much liquid in here-- a few tablespoons of olive oil.And they'll ultimately emulsify together.

What kind-- are we-- texturally-- Chef, is this texturally what we're going for?Do we need to emulsify it more?Yes. No, I think that's lovely.

But eventually they're going to work with knives.So I'm going to re-emulsify my vinaigrette.

They're both fat in water emotions.Now in order to get things to emulsify, what you need is a lot of mechanical stirring first of all, and then also an emulsifier.An emulsifier is any sort of agent that has one hydrophobic end and one hydrophilic end.

But in this recipe, the smoothest filling is going to be gotten by whisking the yogurt into the eggs, not the eggs into the yogurt.And it has something to do with the way things emulsify and which particular type of emulsion this is.And I don't think I can go further in the conversation than that, it's not my area.

Like it's got one-- what is it?And as the butter goes in it's going to emulsify, but it's also going to slightly cook those egg yolks, which is kind of what

Why do we add oil?One, it helps emulsify.It binds everything together.

And there is still a ratio of, I'd say, a third liquid to two thirds of the kohlrabi.That liquid will need to be in there to help emulsify in the blender to help create that soup.So it's not gone dry.

So Iain, there's not one answer, unfortunately, but let me make this point.You don't need your doctor's permission to avoid emulsifying agents in your salad dressing or ice cream.

And then I'm just whisking in-- I could use a whisk, but there's not that much liquid in here-- a few tablespoons of olive oil.But you don't have to worry that much about emulsifying a fancy dressing here.

The only one that you don't separate the eggs.Yeah, we're getting it to emulsify gradually so that you don't get big clumps of anything.

And then I'm just whisking in-- I could use a whisk, but there's not that much liquid in here-- a few tablespoons of olive oil.Pardon? Is the shallot going to emulsify?

It'll make it more thick.If it's too thin, you can emulsify it, like this will be, and it thickens up really nicely.And plus it just tastes amazing.

Like it's got one-- what is it?So for ones where you can very easily empirically measure things like how well does mustard emulsify versus an egg

And the traditional way of making a Hollandaise, you make it with tarragon.And when I say break, it means the egg yolk and the butter won't emulsify.

You either do that at the start.And then as it heats up, as the water heats up, it will emulsify the starches in your chickpeas.

mousse. We have a lemon tart where we use actually where we mix the butter and the curd, and we emulsify it to order.

Protein and the fat, as you cook them down, will start to emulsify.

So Iain, there's not one answer, unfortunately, but let me make this point.Well, let's remove things that disrupt the soil, those synthetic sweeteners, food additives like emulsifying agents in your salad dressing

One of the coolest things about this too is if you whisk too quickly, and you're not emulsifying as you go, doesn't matter.

Now in order to get things to emulsify, what you need is a lot of mechanical stirring first of all, and then also an emulsifier.An emulsifier is any sort of agent that has one hydrophobic end and one hydrophilic end.So essentially what you're doing is you're taking your tiny droplets of fat or your tiny droplets of water surrounding it on all sides with emulsifiers.