Cooking is a chemical phenomenon and as such can be analyzed. To do so, for over twenty years, is the Frenchman Herve This, physico-chemical engineer who first worked on deepening the concepts of molecular gastronomy with its objectives are very concrete, close to daily practice.
Get a boiled egg with the yolk in the center
The egg yolk is made up of lipids (fats), which are less dense than water is made of egg white. Subjected to gravity and buoyancy, the yolk tends to "float" on the album and then to decentralize, to eliminate the vertical trend of the yolk, the egg should be cooked in boiling water, rolling it into the pot.
Making a soufflé should be puffed up like
The soufflé mounted especially for the formation of vapor bubbles caused by the heat of oven. The steam tends to rise upwards, inflating the souffle, but a part of it evaporates. Sprinkle the surface with caramel and going to the grill before cooking it forms a crust that slows the release of steam e.., The souffle mounts more.
Cook the lentils without chalk
Plant cells are composed of molecules of pectin and cellulose. Sodium bicarbonate causes an ionization process that favors the separation between the molecules of pectin and lentils are soft. It was also noted that the more the temperature exceeds 80 ° C, more lentils have a tendency to open up. This then is the cooking temperature is not exceeded.
Make mayonnaise without go crazy
Mix together the egg yolk (which contains water and protein) and the oil means a miracle because it is known that oil and water are not miscible. This phenomenon is called emulsion: a dispersion of oil droplets in water with that of the yolk protein, arranged around the oil, prevent their aggregation. Vinegar and salt help to ensure the electrical repulsion elle droplets of oil, helping to stabilize the sauce. However, when the water (one egg can be prepared several liters of mayonnaise) is insufficient, mayonnaise crazy.
The sauce becomes compact and the oil droplets tend to concentrate. So, before adding more oil should add more water (vinegar, lemon, egg).
castellucciomichele@alice.it
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