How very dare you?
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Replying to @jaspergregory
a) You don't need a full goddamned cup of roux to emulsify that much cheese sauce. And Velveeta is just self-emulsifying mild cheddar, you don't really need any roux at all. b) Rather than boil the eggs, blend them into the sauce before baking. c) Margarine is the devil d) etc
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Replying to @jaspergregory
And pasta water, I assume. Which is an emulsifier too.
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Replying to @jaspergregory
I have made a Study of emulsification techniques
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Replying to @St_Rev @jaspergregory
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.
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Replying to @Advanced_COBOL @jaspergregory
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_
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Replying to @St_Rev @jaspergregory
I've been watching these Italian chefs make pasta on you tube. Fascinating technique
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Replying to @Advanced_COBOL @St_Rev
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
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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 …
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Actually that may not be an emulsifier. But I see it all the time on lists of ingredients
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Replying to @Advanced_COBOL @jaspergregory
thickener/stabilizer, not quite the same thing but related
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. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.