A permanent emulsion is a combination of two ingredients that normally don't mix well, but they come together to form a new stable mixture that does not separate. A temporary emulsion is a blending of ingredients that eventually separate.Continue Reading
The most common emulsions are salad dressings. Simple dressings that are made from oil, water and seasonings are temporary emulsions, which is why they must be given a good shake before using so that the ingredients mix together. Dressings that use eggs or dairy products as a base, such as ranch, Caesar or blue cheese, are permanent emulsions that do not need shaking before use.
Mayonnaise is also a permanent emulsion. It is made by slowly incorporating egg yolks into oil with a touch of lemon juice or vinegar until they come together to form the final product.Learn more about Cooking
Make corn casserole by combining ingredients including corn kernels, butter, flour, milk and cheese and baking the mixture until golden brown. Formal recipes for corn casserole are available on FoodNetwork.com, BHG.com and Saveur.com.Full Answer >
Cook sauerkraut by simmering it with ingredients such as butter, sliced onions and sliced apples until the mixture is tender. To create a main meal out of sauerkraut, cook it with sausages.Full Answer >
You can prepare bacon jelly by first cooking the bacon in a large skillet, adding a mix of ingredients (typically brown sugar and maple syrup), slow cooking the mixture for nearly four hours and then pulsing it in a food processor. Then refrigerate for one month in airtight containers.Full Answer >
A mixture of oil and water is called an emulsion. An emulsion is defined as a mixture of two liquids that normally do not combine. When the liquids are shaken or stirred, a temporary emulsion occurs; however, after a short period of time, the liquids separate into individual layers.Full Answer >