November 18, 2008

On Emulsions

Filed under: Top Chef — Chris @ 4:49 pm

Josh Friedland arrives late to the emulsion debate, drags Alan Davidson and Harold McGee into it, and winds up getting it wrong:

Stefan was wrong. A vinaigrette is an emulsion.

The correct answer was:

Stefan is arguably right, but he’s being an asshole.

This was a drunken late-night pissing contest. The standard of proof is not, “does there exist an interpretation of the word emulsion which falsifies Stefan’s claim?” The standard of proof is, “(a) do you have a douchey beard? and (b) does Stefan have a leg to stand on?”

And the answer is, yes, you do, and yes, he does. The distinction here is between a strong or stable emulsion and a weak or unstable emulsion. It is possibly, through cunning and chemistry, to emulsify a vinaigrette to the point where it will remain stable for several days, but that’s nothing compared to butter, margarine, mayonnaise, or magma.

Get on the right side now, because the strong will annihilate the weak.


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