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.
These are gels (solid) or sols (liquid) made of particles dispersed in water. Gelatin is a sol when hot, and a gel when cooled. Other examples are jellies made from pectin, agar, carrageenan, or other gelling agents. If the particles are too large, instead of a stable colloid, we get a suspension.tyrofoam is a colloid of a gas in a solid. Gels are a colloid of a liquid in a solid. There are also colloids of solids in other solids, as in some types of glass. One type of colloid often encountered in cooking are hydrocolloids.