We made a quick video with LabX (National Academy of Sciences) and food scientists explaining why pureed soups get that ultra-smooth, velvety consistency — and how you can tweak it depending on your technique.
Video here if you want to see the science in action: https://youtu.be/AQzxN4gv0kQ
Curious what you all think — is there a better term than “emulsion” for what’s happening here? This is the recipe video but there's an associated longer episode with the full content!
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