乳化液
nyukaeki
にゅうかえき
emulsion
Technique
A stable suspension of fat particles inside an aqueous continuous phase: the defining structure of tonkotsu and chicken-paitan broths. Created and held by collagen-hydrolysate proteins acting as natural emulsifiers.
More technique terms
- chiyu · rendered chicken fat
- nimono · braise
- shitayude · pre-boil blanch
- shimofuri · blanch-and-rinse
- sashimizu · cold-water check
- hi-kagen · heat control
Cook with it
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