Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 62

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

could be to play with the concentrations of the initial products.

III.9.4. Tests with various concentrations of hydrogen carbonate. Estimation of the

effervescence intensity.

III.9.4.1. Materials and method:

These new tests were realized with solutions at 5 %, 4 % and 3 % of hydrogen carbonate.

III.9.4.2. Results:

The results are given in Appendix 10.

The effervescence is higher with a mixture of powder than with solutions or gels.

III.9.4.3. Discussion/ Interpretation:

Mixtures of two solutions give a similar sensation as a fizzy drink kept in mouth. They don’t

produce an intense effervescence.

Concerning the use of gels, it is necessary to chew them and the gels give a foamy sensation

more than a real effervescence. Indeed, the molecules are less available in a gel than in a solution.

Nevertheless, the gel is more pleasant than solutions because it lowers the acidity of the lemon juice and

it allows keeping the mixture in mouth much longer than a liquid that is directly swallowed.

During these tests, the solution of hydrogen carbonate made with tap water gave an unpleasant

taste. However, for a real dish, the taste of hydrogen carbonate would be hidden by a tasty solution used

instead of tap water, even if the bicarbonate could change a bit the initial taste of the solution.

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The length of the fizzy sensation and of its initiation is identical if solutions or gels are used. In

both cases, the reaction takes...

The length of the fizzy sensation and of its initiation is identical if solutions or gels are used. In

both cases, the reaction takes to much time to start (3 to 5 s on). A gel prevents the papillae from being in

touch with the bubbles and a solution is too quickly swallowed. A significant effervescence could be

obtained with a direct absorption of a mixture of powders, the saliva would mix the two reagents.

III.9.5. Use of powders:

III.9.5.1. Material:

· Sodium hydrogen carbonate (powder at 1 % of humidity), supplied by Louis Francois.

· Citric acid (1 % of humidity), supplied by Thiercelin.

· Caster sugar.

· Bowls.

· Oven, brand MODULAR SALVA. Temperature = 40°C (Precision of 3°C)

· Ten raspberries.

III.9.5.2. Method:

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