I have a dish at my station that is garnished with some dots of vinaigrette from a pipette. For about 3 hours, it performs perfectly but at some point during the evening the vinaigrette warms to where it'll pour of the tip of the pipette instead of forming nice dots.
It doesn't break, but it becomes too slack as it warms. Would xanthan fix my problem or is there some other hydrocolloid better suited to this?
The recipe is emulsified with honey and mustard. Garlic is not an option. Keeping it in the fridge is not an option. The ambient temp in the station is not terribly hot but warmer than room temp because there is a cooking fire and the entremet nearby
[link] [comments]
from AskCulinary https://ift.tt/D6QNoSx
Comments
Post a Comment