Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 172

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

Who is going to beat the record?

The stability of a mousse can be increased in the following ways:

1. The mixture should be whisked for a long time. As the mixture is whisked more and more, the

beating action breaks up the air bubbles into smaller bubbles. This further stabilises the

mousse, since it means that the forces of surfaces are stronger and stronger; think of the

meniscus at the surface of a glass of water, you see that near the surface of the glass, the

water goes up; it’s because of forces between water molecules and the glass; the nearer to

the surface, the stronger the forces; in a foam, the smaller the bubbles, the nearer to the

surface of a bubble, and the stronger the surfaces forces.

2. Mind whisking in a machine, as this may cause over-whisking. Overwhisking causes the

proteins to denature and form a network too quickly, before sufficient air has been introduced.

3. Increasing the viscosity of the liquid phase helps increase stability of a mousse – a bubble

introduced into in a viscous liquid will have more difficulty rising than in pure water, because it

will be harder for it to move through the liquid.

4. It is often recommended that egg whites should be whipped in copper bowls with copper

utensils. Copper forms very tight networks with reactive sulphur atoms exposed on denatured

proteins, preventing these sulphur atoms from forming the disulphide bridges with other

denatured protein molecules. This reduces...

reventing these sulphur atoms from forming the disulphide bridges with other

denatured protein molecules. This reduces the strength of the resulting protein network, which

allows more air bubbles to be included. However, copper is expensive and a nuisance to

clean, so is not always practical… and the effect is not very important.

5. The addition of acid improves theoretically mousse formation because it speeds up the

denaturation of the egg white proteins by breaking their weak intra-molecular forces that keep

them folded. This means the proteins can form the air-stabilising network more readily.

However, again, the effect is not important, and even sometimes undetectable.

6. The presence of fat in the liquid to be mousse should be avoided. The lipids present in fat

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