Emulsifi-who?
The Focus
Level: Beginner
Objective: To educate the class on where the process of emulsification can occur in home kitchens
Reading Time: 8 Minutes
Chapter 1 | What is Emulsification?
I think now is the point in the semester where we get a little personal. The truth is, I have a spiteful vendetta toward store bought salad dressings -- I hate them! I think the texture of store bought salad dressing is too thick, they are often extremely high in sodium, and the affordable class of dressings are just… off in flavor. For culinary professionals, dressing and assembling salads in a restaurant is one of the first baby steps to running your own kitchen. The line cook in charge of these responsibilities is named Chef Garde Manger -- the keeper of the garden. For home cooks, it’s not exactly the most practical place to start (who’s going to eat salads all day, every day?) but it is very necessary to know how to take your salad game from mid-level to top tier, and I’m going to show you how!
First, What is Emulsification
In scientific terms, emulsification refers to the act of taking two liquids that are immiscible (ex: Oil and water) and forcing them together into one homogenous liquid. To achieve this scientific reaction, you must have 2 things:
An emulsifier
Motion
Okay first let’s look at the emulsifier we will be using for this lesson. Egg yolks are the most common and most practical emulsifier on the market. The lecithin present in yolks is unique because it attracts both water based and fat based substances -- it is the bridge between the “oil and water” we are trying to bring together. Because of these properties, egg yolks allow for multiple ingredients to easily come together and make smooth, creamy sauces like hollandaise, mayonnaise, caesar dressing, and more!
But Dev, How do I Emulsify?
Motion is the second step to getting your homemade dressing going. The method of motion is important as well. It needs to be FAST and incorporate air into the dressing you are making. 2 common home tools are great at this: The blender and a bowl and whisk. Both work about the same, but if you don’t have a blender that has a lid with a small opening, I would suggest just use a bowl and whisk. As a last resort, if you don't have either, grab a container with a tight fitting lid, pour all of your ingredients, and shake, Shake, SHAKE!
Pro Tip: The Drizzle Technique
The drizzle technique is simple. It is when you add all of your ingredients except your liquid into a bowl first, then slowly pour the thinnest liquid (oftentimes oil) into the bowl whilst whisking or blending everything else together. This method results in much smoother sauces, and also helps the emulsification process happen a little faster as well.
Chapter 2 | Four Tips to Start Building Perfect Salads
A dressing is exactly that, A DRESSING! But your salad will need to have a life of its own to be considered one of the best. This is the first bite of food your guests will be eating after all, you want it to be impactful. Here are a few of my tips for making your salad game stand out.
Balancing Flavors and Textures
This one is really a tip for all dishes, but especially salads. Have you ever had a salad that was mushy? Or had too much crunch? Or too many sweet components? Balance is key and can be achieved by keeping a few simple concepts in mind. Be mindful to not overdress your salad (adding too much salad dressing). Adding a crunchy component like seeds or nuts to soft leaves, like spinach, or adding a supple component like a boiled egg to crunchy leaves, such as romaine lettuce, gives the eater a pleasant contrast of textures. Also play with pickled ingredients, such as pickled red onion. Most home cooks only give their salads some acidity in the form of a citrusy fruit like lemon, but rarely within an actual component of the salad.
Season your Salad Leaves
No, really. Sprinkle some salt on your salad leaves before you add anything else. This does a few things, but the main thing adding a pinch of salt does is draw out the excess moisture in the salad greens, resulting in crisp greens that are more true to their natural texture. If you’re doubtful, I want you to experiment and see for yourself! It’s one of those things that doesn't make a huge difference, but sets apart amateur cooks from salad making OGs -- and you are a salad making OG… aren’t you?
Keep Everything Room Temperature
Having a salad as a main course is becoming more and more common these days -- I’ve actually found myself gravitating towards a nice salad for lunch as well (Yeah, I’m getting old…). Nonetheless, it is common for these salads to be served with a protein like chicken, steak, or shrimp on top. But when heat comes in contact with leaves, they wilt at an abnormally fast rate, throwing off the texture of your salad eating experience completely. Try this instead: Cook your protein like normal, and once it’s done, toss it in the refrigerator uncovered while you build the rest of the salad. When everything is ready, toss your protein on top and taste the difference.
Make Your Own Damn Croutons
Alright, I don’t mean to sound angry, but am I the only one who finds commercial croutons unbearably hard…? Have you ever had homemade croutons next to the stale squares they sell in the grocery store!? It’s like night & day. Making your own croutons only takes 10 minutes, some bread cut into 1-inch squares, some olive oil, salt and pepper, and garlic powder if you're feeling fancy. Lightly coat the bread in the oil and seasonings, place the bread on a baking sheet, and bake at 350ºF for 8-10 minutes, or until golden brown.
Chapter 3 | Recipe of the Week
Alrighty class, it’s honesty hour. This week my time has been extremely slim, so I haven’t gotten the chance to properly test the caesar salad dressing I’ve written up for you all. I pride myself on delivering information and resources to you all with integrity, so I’m looking to deliver this recipe during the middle of the week. Hold your salads until then! Hey, maybe you can use this time to experiment with making your own little creation, or brushing up on a previous lesson.
In the meantime, if you have any questions about this lesson feel free to drop a comment down below or shoot me a message on your favorite social platform. Talk to you soon, class :)