Question :Emulsions unstable

[Sussan ScoolinaryTeam]

Hi George!.

Welcome to the Scoolinary community, and thank you for your question!

We’d like to share that while adding ice cubes can help in certain cases, it’s neither a general rule nor an essential technique. The theory behind it is that the cold temperature from the ice can slow down the separation of the phases (water and oil), temporarily aiding the emulsion and giving the sauce a creamier texture. However, this doesn’t necessarily guarantee long-term stability.

What truly stabilizes a vinaigrette is the correct ratio of ingredients and the incorporation of an emulsifier like mustard, honey, or egg yolk. If you’re only using oil and vinegar, the ice might thicken the texture momentarily but won’t create a permanent emulsion.

In summary, it’s not a myth, but it’s also not the best technique if you’re aiming for a stable vinaigrette.

I hope this information helps.

Best regards.

[George Kalampakas]

Thank you very much for your answer it was enlightening.

[Sussan ScoolinaryTeam]

Hi George

I’m glad to hear that my response was helpful. If you have any other questions, feel free to reach out—I’ll be happy to help you.

Best regards.

[Sol Damiani]

Hey there Chef George!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I’m glad Sussan’s answer helped you. We are eager to see some of your creations.

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We hope you have a blast learning with Scoolinary!

[George Kalampakas]

Hello miss Damiani.Thanks for welcoming.By the way i am just George i am just a cook professional but just cook .Not at a chef’s level yet…I will check Masters Game as soon as possible .

• This reply was modified 1 month, 2 weeks ago by  George Kalampakas.

[Sol Damiani]

I’m possitve you’ll get to the Chef Level soon😉 George.

Have a lovely day!