i have a bit of experience with making emulsions, mostly from lots of cooking. The trick to get the little oil droplets to stay seperated (thereby an even emulsion without separation) is to add the oil phase to the water phase very slowly, while you whisk the water phase like mad. So, while whisking madly, drizzle in a slow stream of the oil stuff, and that should keep them separated.
or at least, thats what all my cookbooks tell me. It might be worth a try!
It looked like it was going so well, too. It thickened up, it got all yellow, it seemed great. And now it's separating like mad and half of it seems to be clinging to the sides of the bottle. Stupid vitamin e.
Comments 4
Reply
Reply
or at least, thats what all my cookbooks tell me. It might be worth a try!
Reply
It looked like it was going so well, too. It thickened up, it got all yellow, it seemed great. And now it's separating like mad and half of it seems to be clinging to the sides of the bottle. Stupid vitamin e.
Reply
Leave a comment