To separate is to divide two or more components of an ingredient or food into distinct separate areas. The most common example in cooking is to separate the egg yolk from the egg white.
Difficulty to learn: Easy/Medium
Some Thoughts For You:
So you’re cooking and the recipe calls for two egg yolks. But you have cracked your eggs and don’t know how to get the yolk from the egg whites! Or maybe you have run into the situation where you need to separate cooking oil from water. In any of these situations, there is a simple but not always obvious solution.
Some ingredients are almost impossible to entirely separate, such as sugar from cinnamon or water from flour.
The easiest way to remove an egg yolk from egg white requires nothing more than an empty plastic water bottle. You want to use the kind that has thin plastic.
- Empty the water bottle of water and put the cap to the side.
- Carefully crack your egg into a small bowl so that the yolk remains intact.
- Squeeze most of the air out of the water bottle and turn it so that the opening is just resting on the top of the egg yolk.
- Slowly relax your grip and begin to let air into the bottle. Your yolk should shoot right up into the bottle!
- Move the bottle to an empty bowl and squeeze it again to get the yolk back out.
If you want to remove cooking oil from water, the solution takes a while but is pretty effective. Oil and water generally do not mix, so leave the combination sitting for a few minutes until there is a clear layer between the two liquids. Cooking oil does not easily freeze.
- Place the cooking oil and water into the freezer until the water has solidified.
- Simply pour the oil out of the container, leaving just the frozen water behind.
Tips For You:
- There is more than one way to remove the egg yolk from the egg! Some people can just use a spoon to quickly scoop out the yolk, but this can lead to an unfortunately broken yolk if you’re not careful.
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