Whipped cream is a balance of fat, water, and air. Over-whip it, and the fat clumps together—pushing the moisture out. That’s when it turns dry and grainy. Adding a little liquid restores the moisture, rebalances the emulsion, and brings the cream back to a smooth, spreadable texture. There’s no fixed quantity— you judge it by look and feel. Save this. Every baker needs it. 🍰 #creamydelightsbyparul #whippedcream #bangalorebakers #bakingtips #bakinglove | Creamy Delights by Parul
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Lipid emulsion - Alchetron, The Free Social Encyclopedia
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It’s a punchy herby butter emulsion, tangy and fresh, and just sooo perfect for a nice fat steak 🤤 My take 👇🏼 250g unsalted butter 1 shallot, finely diced 6-12 anchovies (I used ones in vinegar and oil) 12 capers (and a splash of the brine) 1/4 cup fresh dill 1/4 cup fresh parsley 1/4 cup fresh tarragon but that’s hard to find so I used marjoram (fresh oregano if neither) 1 tsp dried oregano 1 tsp dry dill (I didn’t have enough fresh) 1/2 tsp ground sage 1 egg yolk 1/2 tsp Worcestershire 1/2
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5.5K views · 15 reactions | Did you know real Roman fettuccine alfredo is just butter, Parm, pasta water? It’s all about that silky emulsion, not a heavy cream situation. Simple. Also I made this butter! #fettuccinepasta #alfredopasta | Social Sami | Facebook
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