Cooking - Emulsifying agents


This post isn't going to be about getting spies mixed up with each other, but rather an altogether much more palatable thing.

It's about salad dressing.

If I had my way it would be illegal to sell any food with an ingredient my grandmother couldnt instantly recognise.

Unless it was one that someone else's grandmother from some other country could immediately recognize.

That would be fine as well.

But anything like "dextroconcubinic acid" or whatever, is definately out. Dont bother looking that up, I invented it just now.

But I also dont think prohibition is worth anything at all, so I figure I should embrace all those mystery ingredients.

Or not.


But it's left me wondering why people dont have things like emulsifying agents in their kitchen. I understand an agg does a pretty good job of it, but what if for some unfathomable reason, you dont want an egg?

Well, (and here's the crux of the post) you can just add a little of something you dont recognise to get the result you want in the stuff you do recognize.

Take this for example...

Put a teaspoon of store bought, shelf stable mayonnaise-like product into your next salad dressing, and your oil and vinegar will love each other for ages before their inevitable separation.

It will undecuple the time your emulsion stays together!

120 Things in 20 years is feeling hungry.

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