At culinary school the 2nd class in the curriculum was "food science". The wonders of this worldly culinary creation (emulsions) can be explained down to straight science without the usual northern california slang & no Frenchy fancy words.
Every cook's gotta know their emulsions. From Harold Mcgee's On Food & Cooking, the bible of foodies, an emulsion is defined as "Such a mixture of two incompatible liquids, with droplets of one liquid dispersed in a continuous phase of the other. The term comes from the Latin word for 'milk', which is just such a mixture"
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