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Contact the Carnegie Science Center's Kitchen Theater in Pittsburgh.
http://carnegiesciencecenter.org/exhibits/kitchen.asp
They have a cooking show on emulsions - Saucy Science, each show had
several recipes. Grey poupon style or whole grains do work better
because the emulsifier comes from the mustard seed - less of that and
more additives in that bright yellow stuff people call mustard. It's
fitting for hot dogs but not real cooking :-) You can also use ground
mustard (in the spice section). They had a great balsamic and orange
juice recipe that used the fat in butter as an emulsifier - interesting
because it worked based on temperature.
Just a note: Avoid fresh garlic if you are combining it with olive oil
and storing it for any length of time - if it hasn't been stored
properly, you can get sick.
Lynn Parrucci
Director of Group Programs
Philadelphia Zoo
215-243-5243
[log in to unmask]
-----Original Message-----
From: Informal Science Education Network
[mailto:[log in to unmask]] On Behalf Of Janet Groenert
Sent: Friday, October 28, 2005 1:01 PM
To: [log in to unmask]
Subject: [SPAM] - Re: salad dressing - Email has different SMTP TO: and
MIME TO: fields in the email addresses
ISEN-ASTC-L is a service of the Association of Science-Technology
Centers
Incorporated, a worldwide network of science museums and related
institutions.
************************************************************************
*****
Alissa
A basic vinaigrette is
Small jar with lid
clove Garlic minced or smashed in bottom of jar
teaspoon mustard (I always use grey poupon style so does it work with
hot
dog mustard? it seems thinner)
Vinegar
oil
Shake vigorously
Just leave the garlic out
At 09:45 AM 10/28/2005, you wrote:
>ISEN-ASTC-L is a service of the Association of Science-Technology
Centers
>Incorporated, a worldwide network of science museums and related
institutions.
>***********************************************************************
******
>
>I'm looking for a "recipe" for salad dressing. Basically, I want to
>demonstrate that oil and water don't mix, but if you
>add....something...they will emulsify. I've heard that mustard might do
>the trick? Has anyone tried this or something else that works well, and
>that kids will eat?
>
>feel free to reply off-list.
>thanks
>AD
>~~~~~~~~~~~~~~~~~~~~~~~~~~
>Alissa Daniels, Science Program Manager
>Boston Children's Museum
>617-426-6500 x342
>www.BostonChildrensMuseum.org
>The most exciting phrase to hear in science, the one that heralds new
>discoveries, is not "Eureka!" (I found it!) but "That's
>funny..." --Isaac Asimov
>~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>***********************************************************************
>More information about the Informal Science Education Network and the
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