Mmm, Egg and Noodle Treathttps://twitter.com/70s_party/status/1147103642123755521 …
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I would like to see your findings. But yes, the pasta water is necessary when making those very simple sauces like Alfredo, cheese and pepper or even carbonara.
Basically an emulsifier is anything that keeps oil and water from separating in a sauce. Most often it's suspended gelatinized starch, like in pasta water or roux. The best introduction I've seen is in McGee's _On Food and Cooking_
I've been watching these Italian chefs make pasta on you tube. Fascinating technique
I always see the pasta water in the recipe, i considered it optional though. The clottted cream i used to use seemed to mixwithe cheese
Processed cream products usually contain emulsifiers. Mystery additives on an ingredients list, like polysorbate 80 or "mono- and di-glycerides" are industrial emulsifiers. https://en.wikipedia.org/wiki/Emulsion#Emulsifiers …
Guar gum
Actually that may not be an emulsifier. But I see it all the time on lists of ingredients
thickener/stabilizer, not quite the same thing but related
Holmes and Watson cook dinner.
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