Emulsions in food

From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: https://www.edx.org/course/science-co...

Chef Nandu Jubany demonstrates how he prepares his own aioli, a classic emulsion with garlic, egg yolk, and olive oil. Professor David Weitz explains the physical principles that control the formation of emulsions.

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