Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 82

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

spicy and hot taste of the pepper.

Figure 38 : hot pepper foam.

Figure 39: Surface of the foam.

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Furthermore, the tests made with the electric whisk don’t give good results because the quantity

of the samples was too small. To improve the whisking of small quantities, we can whisk by hand to use

all the mixture.

III.16.7. Making of foams with a hand whisk:

III.16.7.1. Material and method:

· 250 g of infusion of hot pepper.

· 20 g of sugar

· Gelatine.

The same method is used, but solution is hand whisked. Various concentrations of gelatine are

tested (4,5 %; 3,5 %; 2,5 %; and 1,5 %).

III.16.7.2. Results:

The table of results and the observations for each concentration of gelatine is in Appendix 14.

III.16.7.3. Discussion/ Interpretation:

With a hand whisk, the foam is more homogenous.

On ice, the liquid, which becomes foamy, sets in foam: the foam of the top gets homogenous with

the liquid and forms thicker and more coloured foam. Once set in foam, it is important to give the desired

shape to the foam and to keep it in the fridge.

The tests with a foam at 2 %, 2,5 %, 3,5 % and 4,5 % show that the foam thickness increases

and the volume of the air bubbles decreases when the amount of gelatine introduced decreases.

At 1.5 % of gelatine, the foam is formed but doesn’t set. For small quantities of solution, the best

tool is the hand whisk. Otherwise, the electric whisk can be used.

At 2.5 % of gelatine,...

e foam is formed but doesn’t set. For small quantities of solution, the best

tool is the hand whisk. Otherwise, the electric whisk can be used.

At 2.5 % of gelatine, the foam is homogeneous and liquid before being cooled in cold storage (+3

°C ). The bubbles we want to obtain appear with a diameter of 3 to 4 mm of diameter.

At 3.5 % of gelatine, the foam is homogenous; it sets but is however less foamy i.e. the bubbles

are smaller (1 to 2 mm of diameter). The mixture is very firm and not liquid. Once put in the fridge, it

becomes firmer and looks more like a gel than a foam

At 4,5 % of gelatine, the mixture is too viscous and a part of the solution can’t be whisked in

foam.

III.16.8. Technology Transfer to the menu:

The restaurant applied this method of a gelled foam (G/W)/S in a dish made of an infusion of

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