wanted to throw that in there the other thing is is that she talk um we she talking talking a little bit about Emulsion um so has every has so making a ganache is like making um for examplelike making mayonnaise in some respects but I mean it's different because you're not playing around with the same temperatures but you're also what you're trying to do is
university I was just in the labs and studying all those reactions and Emulsion and all that without knowing that applying it would be the ious socooking cooking became you know just an extension of my my studying can you talk
going to be important when you go to put your Mash together um we're basically going to make an Emulsion and that is um stabilizing your fat within the water um and in any other uh dry solids that would be inside uh your ganache so if you used a different kind of cream or you thought oh I have half and half I
So like a traditional vinaigrette, which we'll make it a bit. A butter is an emulsion . There's water in there, there's about-- off the top of my head if I'm right, I think it's like 15% water and about 80% fat
And so I'm going to just say things from the beginning that you may already know. Ganache is an emulsion , typically of heavy cream and chocolate in varying percentages depending on will it be a glaze for a cake, will it be the center for a truffle?
Like it's got one-- what is it? That's emulsions and oil and eggs.
right yeah it is great ingredients um so with a batch this size I'm going to go ahead and switch the immersion blender just so it can really tighten that Emulsion and it'll be um stable for us so while she's making this piece here you can um this might be a perfect opportunity to taste the ganache which
Like it's got one-- what is it? It breaks out of its emulsion .
Like it's got one-- what is it? So a vinaigrette is also an emulsion , also a oil and water emulsion .
Like it's got one-- what is it? And you end up with an emulsion .
in your chocolate so um these are all at very specific temperatures so Amanda is controlling these temperatures um in order for to create an Emulsion and what she'll do is she will demonstrate an Emulsion I know are you going to demonstrate it like in the bowl here is that going to do so so demonstrate an Emulsion so when you're making has
but we actually have um just a giant room that is heated that we can keep melted chocolate all the time so we're going to go ahead and start to uh bring our Emulsion together so I'll add about half of the infusion to our chocolate and then I'm going to start by hand um
half of the infusion to our chocolate and then I'm going to start by hand um just kind of mixing that in uh to create our Emulsion that we talked about um you want to not use a whisk sometimes people will show you that I've seen demonstrations with whisks um in our
And as you add more and more oil it's actually going to get thicker and thicker. And that's one of the interesting properties of an emulsion is that an emulsion is thicker than either of the two ingredients on their own, always. And that's just because of the way they rub together when they're trying to move around in there.
Hollandaise is one of these sauces that is, again, like the bane of a lot of brunch cooks' existence. It has all the difficulties of a mayonnaise getting proper emulsion to form, all of that. Plus it's also very temperature sensitive.
Like it's got one-- what is it? Because there's no lecithin in there the emulsion is not quite as strong as it is in mayonnaise.
Something on basics. This is about making sauces and stocks. Just a little bit of that keeps the emulsion , and so you can make a cheese sauce that has no starch in it at all,
So we're going to talk a little bit about salads and vinaigrettes. So eggs, then emulsions with eggs, and then emulsions without eggs. And that's what we're doing.
so um they you know it's really it's really expensive and it's a it's a touch Ando situation do we want to taste the 70% while you're doing that and then you want to talk about the Emulsion which is this is kind of a cool part so the 70% is the chocolate that Amanda um has we have melted here is melted it's in the bowl and that temperature is at about 40
Lecithin is an emulsifier. And I don't know how many of you are familiar with what an emulsion is, but an emulsion is essentially when you take two liquids that are immiscible and force them to mix.
Something on basics. This is about making sauces and stocks. cheese from separating. Cheese is an emulsion .
controlling these temperatures um in order for to create an Emulsion and what she'll do is she will demonstrate an Emulsion I know are you going to demonstrate it like in the bowl here is that going to do so so demonstrate an Emulsion so when you're making has everyone made mayonnaise before so it's the same similar you know if you start adding oil oil to the egg yolks um and
smooth and when you see a really good mayonnaise it should be shiny and smooth a lot of times mayonnaise will'll be split or it'll be when it has like a matte finish to it you know you've done something wrong and the emulsion 's not really um hasn't really taken so I think what Amanda is you know just demonstrating here is is that it's
well so now if you can see on the screen we have something that's very shiny um it's nice and thick and viscous um that's a sign of a good Emulsion so now that we're here we can um stop and we'll start to add the butter in so again we our method um stays with
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.
Some will come out more beautiful than others, and that's all right. It basically is any solution, whether it's fish emulsion -- it's all nitrogen, so careful-- fish emulsion , compost tea, any of that, that you can actually spray on the leaves
And then the second book is into-- the first book was more about who I am. Like mayonnaise is used, as an example, for emulsions .
and a few other percents of protein. And then what we're going to make now is mayonnaise and hollandaise which are both emulsions . They're both fat in water emotions.
You either do that at the start. that spice flavors dissolve, in fact, you can actually take any kind of fat water emulsion , like a yogurt or a coconut milk, if you're vegan
You either do that at the start. You can actually get yourself a sort of like a chickpea curry in under three minutes in a microwave, because the water fat emulsion in the coconut milk
So I'll just mix a little bit by hand here. So again, review, so our butter and chocolate mixture is going to go right into this egg-sugar emulsion .
Like it's got one-- what is it? Mustard. Yeah. Yeah. But mustard is not as strong as lecithin, which is why it doesn't really hold the emulsion as well.
Like it's got one-- what is it? You know, and even without an emulsifier, it's possible to get like a relatively loose emulsion .
And we work really hard to make them new. And then the sauce is this very intensely acidic, because the egg is very rich, emulsion