Even though the label clearly said “28% vegetable oil” I was still surprised to see how much water was in this spread! It might seem weird, but we can get oil and water to mix, we just need to use special molecules called emulsifiers. What makes emulsifiers unique (and similar to surfactants and detergents) is their structure: they can form bonds to both water (a polar molecule) and oil ( a non-polar molecule) at the same time! They do this by having a polar end, called the hydrophilic end, that

241K views · 68 reactions | Chef Cesar Figuero uses the Japanese Mandolin Benriner Classic Vegetable Slicer from Korin to prep his spicy radish and zucchini salad for this cured steelhead trout dish with sesame vinaigrette and mint oil. Not only can this popular & versatile mandolin slice, but it can also julienne and shred by changing the blades. #sponsored by Korin ⁠ #chefsroll #rollwithus #korinknives #Korin #korintableware #crfeatureskorin | Chef's Roll | Facebook