Water and oil don’t mix. Over time, they will separate. Ice cream, dressings, custard, and ganache, they all contain water and oil. And they aren’t the only ones. Many foods contain and rely on the presence of both water and fat. And, you don’t want them to split. Not during storage, and definitely not during […] The post Combating Separation: How to Stabilize Food Emulsions appeared first on FoodCrumbles.
