An emulsion cannot be broken by and .
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Broken Emulsions ⛓️‍💥 Get the Recipe on @gronda Check the link in the bio. Ever wondered why chefs obsess over keeping emulsions together? Well, it turns out that breaking them can actually yield amazing results. From the rich, creamy goodness of clotted cream to the higher heat tolerance of clarified butter/ghee, breaking emulsions opens up a world of culinary possibilities. Even a crystal-clear consommé is the result of fats binding to egg whites, leaving behind a beautifully translucent stoc
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