vinegar may have not react enough.
Furthermore, this technique requires to remove the scales from the skin and to treat them, which
adds a supplementary task to the team of the restaurant. Also, sauces based on fishes remains are
already employed on restoration and give more decisive and faster results to operate.
The scales can’t be in a dish because of their rubbery texture and their non original taste.
The flavour of the stock (100 g of scales in 500 ml of water) is not strong enough. The solution
could be a stock made with more scales, but these experiments were done with the quantity of red millet
scales supplied by the red millets used by the restaurant.
The tests didn’t show the presence of particular flavour molecules in the scales. Even the
maceration in the vinegar didn’t show any result. The methods may be improved by a longer cooking
time, higher quantities of scales or water. Also, scales can be crushed into powder, in order to make the
These experiments did not give any useful result for the restaurant. Concerning the flavour
molecules from the scales, other tests have to be done, using bigger quantities in order to be able to
conclude about their possible extraction.
The scales can’t be used as a dish, but they can be an element of the dish, like a stock,
decoration. Their purpose would only be to give some flavour to the fish.
III.3.7. Other suggestions openings, ideas, applications of the technology:
Serve as decoration with a mixture water and flour around red millet.
Scales don’t seem to bring a significant taste or smell. However, it can be used with skins and
other giblets of the fish in the preparation of sauces.
III.4. Wave guide in gels:
The purpose of this study is to elaborate a wave guide, with gels of various colours, which
concentrate the light of a candle, in order to celebrate the “annus mirabilis”, 2005, the “year of physics”
(one century after Albert Einstein study of photoelectric effect).
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