Quotes About Emulsifying

I like cooking pasta. Maybe it's that I always wanted to be Italian American in some dark part of my soul; maybe I get off on that final squirt of emulsifying extra virgin, just after the basil goes in, I don't know.

Evaporated milk is a highly concentrated source of milk protein micelles - bundles of proteins that can act as powerful emulsifying agents - which help to keep the sauce creamy and smooth.