Emulsified: meaning, definitions and examples
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emulsified
[ ɪˈmʌl.sɪ.faɪd ]
cooking process
Emulsified refers to the process of mixing two immiscible liquids, such as oil and water, into a stable mixture. This is commonly used in cooking and food preparation to create sauces, dressings, and other dishes. An emulsion can be temporary or permanent, depending on the ingredients and techniques used. Achieving an emulsified state is essential for the desired texture and flavor in many recipes. Emulsifiers, such as egg yolks or mustard, are often added to help stabilize the mixture.
Synonyms
Examples of usage
- The chef emulsified the dressing before serving the salad.
- For the mayonnaise, you need to emulsify the oil slowly into the egg yolk.
- The sauce was beautifully emulsified, giving it a rich texture.
Translations
Translations of the word "emulsified" in other languages:
🇵🇹 emulsionado
🇮🇳 इमल्सिफाइड
🇩🇪 emulgiert
🇮🇩 emulsi
🇺🇦 емульгований
🇵🇱 emulgowany
🇯🇵 エマルジョン化した
🇫🇷 émulsifié
🇪🇸 emulsionado
🇹🇷 emülsifiye
🇰🇷 유화된
🇸🇦 مستحلب
🇨🇿 emulgovaný
🇸🇰 emulzifikovaný
🇨🇳 乳化的
🇸🇮 emulgiran
🇮🇸 emulgerað
🇰🇿 эмульгированный
🇬🇪 ემულგირებული
🇦🇿 emulsiya edilmiş
🇲🇽 emulsionado
Etymology
The term 'emulsified' has its origins in the Latin word 'emulsus,' which means 'to milk out' or 'to draw out'. This etymology reflects the process of making emulsions, as it involves combining ingredients to create a unified product. Emulsification has been practiced for centuries, dating back to ancient culinary traditions. Over time, the scientific understanding of emulsions has evolved, leading to better techniques and methods for stabilizing mixtures. The use of emulsifiers, both natural and synthetic, has expanded in modern cooking and food science, providing chefs with the tools to create smoother and more consistent textures. Today, emulsified products are commonplace in many cuisines around the world.