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emulsified
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v.t.Transitive Verb
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This Beef Noodle Soup Is the Best Late Night Dish in Taiwan | Street Eats | Bon Appétit
- The goal here is sweetness and sort of delicacy, balanced with a thickened texture that comes from the emulsified fat with water.
The goal here is sweetness and sort of delicacy, balanced with a thickened texture that comes from the emulsified fat with water.
US vs UK Lunchables | Food Wars | Insider Food
- The cheese that they've used here looks even more solid and congealed than the normal Dairylea, which is already quite emulsified.
The cheese that they've used here looks even more solid and congealed than the normal Dairylea, which is already quite emulsified.
Homemade Vinaigrette Recipe - How To Make A Salad
- a little more. Okay, now put a lid on it and shake it really hard to get everything emulsified.
a little more. Okay, now put a lid on it and shake it really hard to get everything emulsified.
- Now put a lid on it and shake it really hard to get everything emulsified.
Now put a lid on it and shake it really hard to get everything emulsified.
The Easiest Beef Wellington
- You're just gonna stir that around until it's melted and emulsified into the sauce.
You're just gonna stir that around until it's melted and emulsified into the sauce.
The Best Breakfast Sandwich At Home
- Not being emulsified in there.
Not being emulsified in there.
The Best Beef Short Ribs At Home
- Once that's melted and emulsified, you can add a little bit more until you've added all of your butter.
Once that's melted and emulsified, you can add a little bit more until you've added all of your butter.
- Now, once that's all emulsified and looking beautiful, we're going to add a tablespoon of orange juice and a tablespoon of orange zest.
Now, once that's all emulsified and looking beautiful, we're going to add a tablespoon of orange juice and a tablespoon of orange zest.
Binging with Babish: Gotcha Pork Roast from Food Wars (Shokugeki no Soma)
- This is called mounting the sauce and we're going to whisk rigorously, until it butter is emulsified and the sauce is glossy.
This is called mounting the sauce and we're going to whisk rigorously, until it butter is emulsified and the sauce is glossy.