You might not use the term "emulsion" in your daily life very much, but you are probably eating them. In your refrigerator, there are likely two or more.
More on that soon. But what is an emulsion?
Consider the fact that oil and water are known for not mixing well. Emulsions solve that problem.
Scientifically, emulsions are fine dispersions of droplets of one liquid in another in which it is not soluble or miscible. Essentially, emulsions help two liquids mix that normally would not. For example: Mayonnaise contains egg suspended in oil.
Other common emulsions you've likely encountered are mayonnaise, vinaigrette, and even milk and butter.
Now that's all well and good to know this as fact, but how exactly can it make you a better cook?
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