In culinary applications, suspensions are often created by?

Suspensions are mixtures where small particles of a solid are dispersed throughout a liquid. In culinary applications, they are commonly created by mixing solids into liquids. This process typically results in a heterogeneous mixture, meaning that the solid particles do not completely dissolve in the liquid and can settle over time if left undisturbed. An example of this would be adding flour to water to make a mixture for a dough, where the flour particles remain suspended in the water.

Cooking at high temperatures primarily affects the chemical structure of the ingredients, often leading to cooking processes like caramelization or browning, rather than the formation of a suspension. Freezing ingredients together usually results in a solid state rather than a suspension, as the components become uniform in texture when frozen. Combining oil and vinegar without emulsifiers leads to two distinct layers because of their immiscibility, rather than a stable suspension. Thus, mixing solids into liquids is the definitive action that creates suspensions in culinary practices.