Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 60

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

limit the projections of liquid nitrogen.

III.8.6.3. Results:

The tests are decisive with some dry ice (an ice cube of 1mm3 in 50 ml of water gives a

satisfactory smoke for the contents of a glass, as a champagne flute).

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With some liquid nitrogen, it gives the same effect as on the picture, with a smoke of the same

density. It lasts during the complete fusion of the ice cube (5min approximately).

III.8.7. Conclusion:

The tests in the dry ice and in the liquid nitrogen give the visual characteristics of the clear

smoke; these results are identical to those of the picture.

Ice cubes can be cooled at the temperature of the liquid nitrogen and the dry ice. However, the

tests realized this way give only a smoke during the first 5 seconds, before behaving as a simple ice cube

in a glass.

This "thermic shock" finally does not exist, it is not reproducible without the use of supplementary

material such as the dry ice or the liquid nitrogen.

It is necessary to make sure that all the dry ice or all the liquid nitrogen has completely

disappeared from the glass to be able to eat it: it is thus necessary to measure the temperature variation

of the glass according to the time and the volume of the employed product, as well as the time of

evaporation of the product.

III.8.8. Other suggestions openings, ideas, applications of the technology:

With the use of dry ice, the temperature of the liquid inside of the glass does ...

ons openings, ideas, applications of the technology:

With the use of dry ice, the temperature of the liquid inside of the glass does not vary or just a bit

(1 to 2 degrees measured with a thermocouple). This means that the liquid can be poured at the

consumption temperature.

The frozen glass allows to keep a film of ice all around the glass, which add an aesthetic touch to

the phenomenon of released smoke.

Also, the use of an opaque liquid allows to hide the origin of the smoke.

A flavour may be able to let out. However, colouring the smoke seems to be difficult because the

colour effect is linked to the density of the gas. It would be necessary to try to colour the liquid nitrogen or

the dry ice.

There is an idea to use soup plates with a double bottom to introduce the product, without risking

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