nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Article: Why Whipping Works

culinaryteam

Go to the Article: Why Whipping Works

Find more posts tagged with

Comments

Dileeni_136580

Just thinking about the ability of a 30% fat cream to whip...

If I had a milk, and just for arguments sake added 30% of a solid fat, and then incorporated it and then whipped it would that result in a successful foam?

Of if I added a liquid fat and then allowed it to cool with the milk (although it would likely be separate) and then tried to whip it would that work? or would I have that greasy mix problem? Or would these just not work?

What would need to happen for these to work?

Ellen_212162

Hi Dileeni, no, we don't believe they would work. However if you added an emulsifier, you may be able to achieve something along the lines of what you're talking about.

Ellen_212162

Hi Dileeni, no, we don't believe they would work. However if you added an emulsifier, you may be able to achieve something along the lines of what you're talking about.