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.
Both milk and cream are used. Sweeteners account for another 15 percent or so. Frozen custard -- A touch of egg yolk is what distinguishes frozen custard from commercial ice cream. Legally, custard only has to contain 1.4 percent egg yolk by weight, but some brands have more. The lecithin in the yolk is a natural emulsifier, imparting a richer, creamier texture.