Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 76

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

(DsBsD)s(DsBsDP)s(DsBsD) = Ds(BsD)s3 then Ds(BsD)s9, Ds(BsD)s27, Ds(BsD)s81, Ds(BsD)s243,

Ds(BsD)s729.

As meat can be considered as a dispersion of a liquid (water W) in a solid continuous phase (the

network of collagenic tissue S), the formula here would be obtained by using (W/S) instead of D.

For butter, the exact structure is not know, because the localization of water has not been

studied, but it could be posited that the formula is B = ((W/O)) / S.

Proportions of the various ingredients could be considered, but it is probably not useful here.

Hence the final formula for puff pastry is:

(W1/S1)s(((W2/O)/S2) s (W1/S1))s243.__

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Figure 31 : « millefeuille » of fish (salmon)

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Of course, the number of folding can change easily.

III.15.7. Conclusion:

The texture is interesting and this technique is easy to prepare. It gives a new way of eating meat

and fish.

III.15.8. Other suggestions openings, ideas, applications of the technology:

· Play with the thicknesses of the different layers.

· Alternate the types of meat in the various layers.

· Mix meat and fish?

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III.16. Jellified foams

III.16.1. Objective:

We would like to make foam with a solution of gelatine to give a light and foamy texture to a gel,

when the mixture is cool.

III.16.2. Introduction:

We know that foam is a dispersion of a gas in a liquid.xxvi In a solution containing surfactants (i.e.

proteins that lower the surface...

he mixture is cool.

III.16.2. Introduction:

We know that foam is a dispersion of a gas in a liquid.xxvi In a solution containing surfactants (i.e.

proteins that lower the surface tension at the interface of two different phases), it takes less energy to

make a foam.xxvii

When a solution (i.e. water) is whipped, some air comes into it. The longer the whipping, the more

numerous and the smaller the bubbles of air. This phenomenon can be explain in a formulaxxviii :

G + W _ G/W.

If we consider a solution with surfactants (i.e. gelatine), this solution is indeed a dispersion of

liquid into a continuous solid phase (proteins), which can be written as:

W+S _ W/S.

We wanted here to make o foam with this solution of gelatine. When this solution is whisked,

some air comes into it and some bubbles are formed. Once cooled, the gelatine sets and the air is

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