Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 190

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

type of cream, which depends on the length of time the milk was left to stand). If left for a while, milk

will completely separate out into its two phases. To prevent this occurring during milk storage, milk that

is not to be drunk immediately is usually treated first.

The effect of heating cream

Cream is often added to a sauce to thicken it. Since cream contains a significant amount of fat

droplets, cream can be added to a liquid sauce and the fat from the cream will be redispersed in the

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new larger water phase, reducing the ability of the water molecules to flow, thickening the original

sauce. The fat droplets will be stably incorporated in the water phase due to their surrounding

phospholipid membranes.

Milk however is less effective as a thickener due to its much lower fat content (only 4%). However,

since cream itself is an emulsion of fat droplets in water, cream itself contains quite a significant

amount of water, so the resulting sauce thickened with cream will be less thick than if pure fat was

added. Therefore, cream that is intended to thicken a sauce is often first heated to evaporate some of

the water in its water phase, and allow it to thicken the sauce more effectively.

Whipping cream

When air is introduced into cream by whipping, a light and airy mousse is obtained, similarly to when

egg whites or hot milk are whisked. However, unlike most mousses, in whipped cream it is not

denatured...

obtained, similarly to when

egg whites or hot milk are whisked. However, unlike most mousses, in whipped cream it is not

denatured proteins that function to surround the air bubbles and keep them stably incorporated in the

cream, it is the fat that stabilises a cream mousse. As the cream is whisked, air bubbles are

temporarily incorporated into the cream.

Further whisking will force the fat droplets around, which will cause some of their phospholipids to be

rubbed of the droplet surface. This exposes unprotected fat, which, since it hates to interact with

water, will tend to place themselves in contact with the air bubbles, and gradually these exposed fat

globules form walls around the air bubbles, keeping them in place.

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