Quantcast
Malt vinegar emulsion?? - Page 2
+ Reply to Thread
Page 2 of 2 FirstFirst 12
Results 11 to 13 of 13

Thread: Malt vinegar emulsion??

  1. #11
    Senior Member
    Join Date
    Jul 2011
    Posts
    681
    i was considering ultratex although I've never used it i have heard of it before. Where can i get it at? and ya it will be refrigerated so gelatin is out. I was also considering arrowroot but i don't think it would keep it from separating.

    Thanks!

  2. #12
    Senior Member

    SpikeC's Avatar
    Join Date
    Feb 2011
    Location
    PDX
    Posts
    3,773
    I use mustard to emulsify my vinaigrettes. It doesn't take a lot and the result does not taste mustardy.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #13
    Senior Member
    Join Date
    Apr 2011
    Posts
    106
    Ultra-tex can be purchased at le-sanctuaire, amazon, and I believe chef's warehouse carries it as well. I haven't used it in a year or so, my chef isn't into that stuff at all, but it is a super product. Arrow root will have a slight ability to maintain an emulsion but it isn't very strong.

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts