What physical consequence results if Salmorejo is allowed to sit in a warm environment, compromising its emulsion?
Answer
The soup separates or 'breaks,' leading to greasy separation.
The characteristic velvety, almost yogurt-like texture of Salmorejo is entirely dependent on maintaining a stable emulsion created between the tomato pulp and the large quantity of extra virgin olive oil, further stabilized by soaked bread. This structure is a delicate physical arrangement of fat molecules. If the soup is served hot or left to sit for extended periods in warm conditions, the fat molecules within this delicate emulsion can destabilize. When this occurs, the structure collapses, causing the soup to separate or 'break,' which manifests as a greasy layer of oil separating from the solids, thereby destroying the prized, luxurious mouthfeel.
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