For the chemists
February 17, 2011
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Although I do like to think of myself as somewhat of a food chemist, I recognize the fact I am nowhere close. While I know why baking soda makes cookies flat and why vinegar makes milk thick, there are many things I could not even begin to understand much less explain.
Among these things is the whipping of cream. Fat globules, yadda, yadda, emulsion, yadda, yadda, yadda…the steps make sense but there are too many kinks in the description. If whipping cream is nothing more than an emulsion, shouldn’t you be able to “whip” salad dressing? Agreed, the unsaturated fats aren’t so apt to form a micelle, but what about ranch? These are all questions that are beyond me.
Normally, I would let such a thing pass. I’m not a big fan of whipped cream and, being particularly fat phobic, I try to avoid anything with the words “cream” or “heavy” in it. But I’m in a bit of a predicament. I desperately want to try to use my microwave cake recipe to make tiramisu (yet another one of my random, out-of-nowhere food cravings) but I cannot think of any way to get around the fat in the mascarpone. Ideally, I could use some cheesecake pudding mix to make “whipped” pudding but that hasn’t worked so far.