Quotes About Emulsion

Cinema is a little over 100 years old, and a lot of what we do is built around film emulsion. Those things were calibrated for white skin. We've always placed powder on skin to dull the light. But my memory of growing up in Miami is this moist, beautiful black skin.

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.

The promise of learning is a delusion.... Tomorrow would alter the sense of what had already been learned, that the learning process is extended in this way, so that from this standpoint none of us ever graduates from college, for time is an emulsion, and probably thinking not to grow up is the brightest kind of maturity for us, right now at any rate.

Tomorrow would alter the sense of what had already been learned, That the learning process is extended in this way, so that from this standpoint None of us ever graduates from college, For time is an emulsion, and probably thinking not to grow up Is the brightest kind of maturity for us, right now at any rate.

how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order.

I love mayonnaise. It's one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion - that creamy, satisfying third thing - feels like magic.

Pierre mixed the salad. The romaine and cress he doused with walnut oil chilled to an emulsion, turning it with wooden forks so that the bruises showed on the green in dark lines. He poured on the souring of wine vinegar and the juice of young grapes, seasoned with shallots, pepper and salt, a squeeze of anchovy, and a pinch of mustard. At the Faison d'Or the salad was in wedlock with the roast." (p.24)

In the hypnotic liquidity of the atmosphere all motion slows into choreography, all people on the street move as if suspended in a precarious emulsion, and there seems only a technical distinction between the quick and the dead

A photograph is a universe of dots. The grain, the halide, the little silver things clumped in the emulsion. Once you get inside a dot, you gain access to hidden information, you slide into the smallest event. This is what technology does. It peels back the shadows and redeems the dazed and rumbling past. It makes reality come true.

And oil's not supposed to mix with water. But then someone invented mayonnaise, and wham - instant mixing.