Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 85

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

· 8 g of sugar.

III.17.4.2. Method:

1. Mix the sugar and the methyl cellulose.

2. Disperse the mix in flakes on the water and stir slowly with a spoon (without whipping) to incorporate

the powder.

III.17.4.3. Results:

With this cold technique, there is no problem of dissolution of the cellulose into the cold water.

Again, the films do not set. However, the solution of methyl cellulose seems to gel when it is


III.17.5. Third test

III.17.5.1. Material:

· 100 g of tap water.

· 1.5 g of sugar.

· 1.5 g of methyl cellulose

III.17.5.2. Method:

1. Mix the powder of methyl cellulose with sugar.

2. Heat up 1/3 of the water until the first bubble of boiling.

3. Pour the powder of methyl + sugar in rain while moving.

4. Put it in a mixer or in a blender so as to homogenize the solution.

5. Add 2/3 of the remaining water in the mixture, continue to mix the solution during 30 min.

6. Take 10 g of solution, pour it in a Petri dish.

7. Let the solution at room temperature for 48 hours.

III.17.5.3. Results:

After 48 hours of drying, a film forms in the Petri dish. Its thickness is approximately of 0.1 mm.

III.17.5.4. Discussion/ Interpretation:

Time of drying of the films of methyl cellulose, which were made in the previous protocols was not

enough long (one hour compare to 24 hours was insufficient).

The technique works and allows to make semi flexible and very thin films. However, the texture in

the mouth has a feeling of drying (like a Host). Also, in terms of the evaporation of the solution has to be

considered; therefore very tasty solutions have to be used from the start.

However, these methyl cellulose films can be interesting to realize decorations.

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III.17.6. Conclusion:

The methyl cellulose films are remarkably interesting elements because there can be very solid

even if there are very thin. They can play a role in the structural composition of a dish, as elements of

decoration. Their manufacture is very simple, but it takes time to mix the solution and to dry the gel.




III.18. Emulsions

III.18.1. Objective:

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