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.
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
To create an oil and water emulsion, it is necessary to put in a great deal of energy and to add an emulsifier to the mixture. Creating an unstable emulsion only requires stirring the mixture fast. To make a stable version, add egg yolks.Full Answer >
To eat a lychee nut, peel the skin from the fruit. Remove the seed from the middle, then discard the skin and seed. Eat the flesh of the fruit.Full Answer >
Berries, fruits, greens and whole vegetables are all gluten-free, according to About.com. Most canned and single-ingredient frozen fruits and vegetables are also gluten-free. Fresh meats such as pork, lamb, chicken and turkey, and most plain milk and yogurt are gluten-free. Gluten-free grains include corn, rice and quinoa.Full Answer >
To hasten the ripening of a kiwifruit, place it in a paper bag, and store it at room temperature out of direct sunlight. It takes a day or two for the kiwi to ripen.Full Answer >