Tag: emulsion | Apartment Therapy

Food Science: How Whipped Cream Whips

No matter how many times we do it, whipping cream from a liquid into a solid always seems like kitchen magic to us. Just what's going on in that cup of cream? Let's take a look!...

Recipe Rescue! How to Save a Broken Buttercream

If you've been baking long enough or simply made enough frosting, surely you've had your lovely buttercream break into greasy, grainy clumps of sugary butter at least once. If not, at least tell us yo...

Basic Sauces 101: Hollandaise, Emulsions, and More

We have a backyard garden party for Mother's Day in the works, and we're thinking that some homemade hollandaise will be a perfect - and classic - accompaniment to the fresh spring asparagus and eggs ...

Quick Tip: How to Fix a Broken Sauce

Sometimes a sauce will break no matter how attentive you are to its whims and needs. (See our post here with the most common reasons why emulsified sauces break.) It's frustrating and discouraging, es...

Food Science: Why Did My Sauce Break?

It's your average weekend morning. You're making some hollandaise, whisking away and looking forward to a delicious velvety sauce to serve with your brunch. And then it happens. You look down and some...

Food Science: What Is an Emulsion?

There's no doubt about it--emulsions are tricky. They're confusing to understand and they're confusing to make. Sometimes even the most seasoned chef can have trouble getting their sauces to emulsify!...