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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Replying to @jaspergregory @Advanced_COBOL
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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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.