Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 33

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

III.1.3.1. Material:

· Pacojet.

· Spoon for sherbet or Parisian spoon, diameter 1 cm ± 0.1cm.

· Dishes: pan, tubs.

· Tap water: we made the hypothesis (to verify) that we shall obtain a good result with tap water,

because there are no strong interactions between gelatine and the ions contained in the tap water.

· Gelatine or Agar-agar, supplier Louis Francois.

· Deep freeze Koma (system 80/20); beach 40 in +40°C; constant T°C-30°C

· Cold room Dagar brand with constant temperature at 2°C; precision 2°C

III.1.3.2. Method:

1. Put some water (beforehand frozen) in the ice-cream maker to obtain a "sherbet".

2. Form balls with the Parisian spoon.

3. Put them in the deep freeze so that the temperature of balls is kept between -15 and -25°C.

4. Make a solution of gelatine at 1,2 % in weight with sheets of gelatine previously dipped into some

water at room temperature.

5. With a chocolate fork (two teeth), plunge the balls of sherbet into the solution of gelatine, and remove

them after less than 5 s. The sherbet quickly cools the solution of gelatine in contact and thus, the

gelatine sets in gel, making a film around the ball of sherbet.

6. Let flow the excess of gelatine.

7. If the coat of gel is not enough, repeat steps 5 and 6.

8. Put the balls in the fridge, until the sherbet balls are liquid.

III.1.3.4. Results:

With these experimental conditions (solution of gelatine in water at 12 g/L at room temperature

and cold ice balls) the pearls of gelatine didn’t set. The gelatine didn’t form a complete skin around the


III.1.3.5. Discussion/ Interpretation:

The first tests did not succeed: either the concentration in gelatine was too low, or the difference

of temperatures between the balls of sherbet and the solution was not important enough.

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The experiments were repeated using a higher concentration in gelatine with better results.

III.1.4. Balls of ice at very low temperature, coated by 1.2 % gelatine:

III.1.4.1. Material:

The material used is the same as in the first experience.

III.1.4.2. Method:

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