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Hello. I'm new to this forum and to emulsions. I've made a few dressings lately, but that's about it. After doing some short ribs in the sous vide machine I was wondering if it is possible to make an emulsion of the blood you strain off the ribs by adding a little egg or mustard and using...

Hello. I am currently trying to replicate a chicken wing recipe that I tried while on vacation. The basic goal is to get sauced and baked chicken wings to be crispy. Here's what I am doing now: 1) toss the wings in a seasoned flour (garlic powder, salt, pepper, cayenne) and let the coating...