The cooking time seems to be long enough. After 6 hours, the flavour of red millet is not strong
enough, the stock doesn’t have any particularity: just a flavour of fish, not red millet.
In order to improve the extraction of taste molecules, an identical experiment is realized. This
time, the scales are completely recovered of water.
III.3.4. Second test:
Same material as in III.3.3.1.
Here, we roast the scales (100 g) in tasty oil and we boil them in water (. L) for a long time
(about 6 hours) to extract a maximum of flavoured molecules. To test the stock, the floating fat is
The broth obtained in this second experiment is tasteless, with no particularities compare to a
common fish stock.
Concerning the scales, a tiny red millet taste is obtained, but no recipe could be done with them.
III.3.4.4. Discussion/ Interpretation:
No flavour molecules were released even after 6 hours. An hypothesis could be that these flavour
molecules can be trapped in the inorganic network. We suggest to break up the calcium by using white
vinegar in a marinade.
III.3.5. Marinade with white vinegar:
The goal of this experiment is to facilitate the release of the organic molecules by making a
marinade in white vinegar, to weaken the inorganic structure of the scales.
· 100 g of scales of red millet.
· . l of white wine vinegar.
· Groundnut oil.
· Water, salt, pepper.
· A copper pan with its lid.
1. Put the scales of red millet in the white wine vinegar
2. Soak it for minimum 48 hours, taste it.
3. Follow the method in III.3.3.2.
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The stock obtained using this new method didn’t have a particular or original flavour. The flavour
of red millet is not strong enough for the Chef. The use of white wine vinegar is not relevant.
III.3.5.4. Discussion/ Interpretation:
This experiment doesn’t seem to allow to extract the flavour molecules from scales. Either these
molecules weren’t extracted, or they were not concentrated enough to be detected in a broth. Also, the