Emulsification
What is Emulsification?
Emulsification is key to creating a light and airy texture in culinary creations. By blending ingredients that normally wouldn't mix, such as oil and water, emulsification creates a smooth, stable mixture that can elevate the texture of your dish.
Whether used to season or as a finishing touch, emulsification adds a new dimension to your cooking and brings a sophisticated flair. It enhances the visual appeal, deepens the flavour and creates a texturally stunning experience that elevates any dish.
Textura's Emulsification range:
There are three main products under the Texturas Emulisifcation range: Sucro, Lecite & Glice.
- Sucro - An emulsifier derived from sacarose, obtained from a reaction between sacarose and sucroester. It is used to prepare oil in water type emulsions.
- Lecite - A natural soy lecithin-based emulsifier, ideal for making air.
- Glice - Monoglyceride and diglyceride derived from fats. Glice has a high stability to act as an emulsifier which integrates a watery medium into a fatty medium.
What is an Air?
An air can be described as the scent of a dish. These incredibly light textures are obtained by touching - with a hand-held electric blender - the surface of a liquid with Lecite added to it, the perfect ingredient for converting juices and other liquids into bubbles like those formed by soap.
Step 1: Dissolve Lecite in the liquid
using a hand-held electric blender.
Step 2: Skim the surface of the
liquid with the blender until you
obtain a foam with a texture like
soap suds.
Step 3: Once formed, allow to
stand for a minute, then
delicately collect with air
with a spoon.
Recipes
Oysters with Lemon Air
- 175g Lemon Juice
- 125g Water
- 3 Doses of Lecite
- 4 Oysters
- Lemon Rind
- Combine the water and lemon juice together.
- Add in the Lecite and mix with a hand held electric blender. Make sure to skin the liquid surface to create bubbles, the texture should be similar to soap suds.
- Once formed, let the mixture rest for a minute.
- Grate a little lemon rind and place on each open oyster and add a teaspoon of the lemon air.
Additional Recipes
