Under the Galata bridge you find a handful of colourful boats that sell amazing fish sandwiches â balik ekmek. Basically, fresh mackerel is grilled on these boats, then stuffed with a bit of onion and salad into a roll and drizzled with lemon juice. Such a simple pleasure, yet amazing.
Ice cream is a colloid combining an emulsion and a foam, with milk fat, ice crystals and air (a liquid, a solid and a gas) spread throughout another liquid (the water from the milk). In traditional homemade ice cream, the lecithin in egg yolks acts as the emulsifier, keeping the colloid stable.
References & Further Reading. 1  Ice cream & chemistry â ACS ChemMatters Online. 2  Skatole â University of Bristol Molecule of the Month. 3  Colloidal aspects of ice cream â a review â H Douglas Goff. 4  The Science of Ice Cream (Â£) â C Clarke.