Get a bunch of liquidy magnets in solution and you better believe they're going to attract one another. Positive end to negative end, water LOVES to be around itself as well as other polar molecules. But what if... What if something crashed that pool party? 8/
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Oil (and fats in general) are considered NONpolar. This is because the electrons shared between the hydrogens and carbons in those molecules are much more evenly distributed and don't have any overly positive or negative areas. 9/pic.twitter.com/PEnduQ2uc2
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Water really isn't about that middle of the road stuff. It likes molecules that are polar so it's hydrogen bonding is satisfied. Such molecules are called 'hydrophilic' because they 'love water' but maybe it's easier to think of water having the strong feelings

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So water (the grapefruit juice in our magic pudding) more or less hangs out with its own crowd while the 'hydrophobic' oil and fats (the heavy cream of the recipe) are ostracised from the group. But isn't there anyone out there who can help these two ingredients get along? 11/
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There sure is! Lecithin is a great example which you may already be familiar with. It's commonly found in foods like eggs and beans and has some pretty cool tricks up its sleeve. Most importantly for our purposes is the ability to bring polar and nonpolar molecules together. 12/
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Look at this absolute unit of a molecule. Instead of either polar or nonpolar, lecithin can be considered both! The red area is our polar component (with the + and -) while the squiggly blue and green parts are nonpolar hydrocarbon chains. 13/pic.twitter.com/KVXllMuUk7
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Big molecules like this can be intimidating, so for now let's just pretend its in the shape of a Y Wing . In this projection, water has no problem being all hydrophilic with the polar 'cockpit' while fats and oils can hang out with the two nonpolar (hydrophobic) 'engines' 14/pic.twitter.com/Wl5uRGihlo
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So in the end, lecithin/the Y Wing is so big that the water and oil don't even realize they're at the same party (Fun fact: this is how soap works!) and can peacefully mix to make what's known in cooking as an emulsion. 15/
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But Bryan, you say, there aren't any eggs in your magic pudding recipe! ... Ok you got me, but an emulsifier like lecithin isn't the only thing that can help keep our pudding from separating. Since this recipe is actually a panna cotta, I used gelatin to bind it together. 16/
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The trick to keeping your pudding homogeneous in this case is to only warm the liquid enough to dissolve the gelatin (around 95°F) and then to cool it as fast as you can to bind the water and fat in emulsion before they realize they hate each other
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AHA! Thank you so much for this cool thread! Will definitely mind the temps better on the next attempt (and there absolutely will be a next attempt -- it's delicious)
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W odpowiedzi do @duckvalentine
Why thank you! Gotta use those years as a chemistry major to use somehow
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