Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 162

Молекулярная гастрономия для креативных шеф-поваров (англ. язык)

phase than fat phase, so will remain fairly liquid. Extra fat can be supplied in the form of cream or

butter to thicken the emulsion. Alternatively, flour can be added to absorb excess water and improve

the relative proportions of fat and water, producing an emulsion with improved consistency.

Example 2 – stock sauces

As explained above, cooking meat in liquid will cause gelatine to dissolve directly into the cooking

liquid as it is degraded from the connective tissue. Emulsions can therefore be produced from this

stock (which already contains the relevant water and the tensioactive molecule) by simply adding

butter (which is often pre-cooked with flour in a roux). This is often how a sauce to be eaten with boiled

meat is prepared, such as in chicken fricassee.

Emulsions stabilised by proteins, like gravy and stock sauces, should be heated carefully. Excessive

heat may cause the denatured proteins to coagulate, destroying their emulsifying properties.

Other emulsions


Vinaigrette differs form most of the emulsions described above in that:

a) it contains a much higher proportion of fat than water (normally two thirds oil to one third vinegar),

so in this emulsion the water droplets will be suspended in the fat phase, which is more abundant.

b) vinaigrette does not contain an emulsifier, so is usually stabilised primarily by vigorous shaking or

mixing. It is therefore only a temporary emulsion, and will tend to separate out with time as the water

droplets find each other and sink down to the bottom of the container due to their lower density.

Mustard can be added to improve the stability of the emulsion – although mustard does not contain

tensioactive molecules (i.e. it does not contain phospholipids or denatured proteins) it does contain a

large number of ground mustard seed particles, which disperse themselves in between the water

droplets and the fat molecules, making it harder for the water droplets to move around and find each

other, which would separate out the emulsion.

The New Emulsions

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