How do you stabilize puree?

Q: How do you stabilize puree?

Xanthan gum is excellent when used to stabilize emulsions or to suspend particles in liquids and is very effective at keeping purees from separating..

Online Answer

Xanthan gum is excellent when used to stabilize emulsions or to suspend particles in liquids and is very effective at keeping purees from separating..

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How do you stabilize egg yolks?

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Adding an acid (e.g. cream of tartar, vinegar, lemon juice) will help to strengthen and stabilize a foam. Any fat, such as a trace of egg yolk mixed in with the whites, or oil in the bowl, or butter or cream on the mixing utensils will diminish the foaming ability of the whites..

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How do you stabilize mayonnaise?

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Here's the trick: slow-cooking the yolks in a water bath. Cooking the egg yolks in a plastic bag using an immersion circulator stabilizes them, which allows you to successfully emulsify your mayo every time and means it won't break going in and out of refrigeration.

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