infusies onder druk
Geplaatst: 12 jan 2011, 16:04
Afgelopen zomer kwam Dave Arnold (Kooktechnisch directeur van The French Culinary Institute) erachter dat je (koud) alcohol en olie-infusies kan maken in een ISI-fles.
Op zijn blog is een beschrijving te vinden van zijn experiment: http://www.cookingissues.com/2010/08/11 ... technique/" onclick="window.open(this.href);return false;.
En hier is een FILMPJE: http://www.starchefs.com/cook/videos/ra ... -alcoholic" onclick="window.open(this.href);return false;.
Dit is de uitleg volgens Martin Lersch (van khymos.org):
"The science behind this is quite simple: in the pressurized canister nitrous oxide (N2O) dissolves and penetrates the food. When the pressures is suddently released (and it is important to release pressure as fast as possible) the sudden pressure drop causes the dissolved gas to nucleate and form bubbles which expand and disrupt cells, thereby releasing flavor compounds. The physical phenomenon is known as cavitation."
Op zijn blog is een beschrijving te vinden van zijn experiment: http://www.cookingissues.com/2010/08/11 ... technique/" onclick="window.open(this.href);return false;.
En hier is een FILMPJE: http://www.starchefs.com/cook/videos/ra ... -alcoholic" onclick="window.open(this.href);return false;.
Dit is de uitleg volgens Martin Lersch (van khymos.org):
"The science behind this is quite simple: in the pressurized canister nitrous oxide (N2O) dissolves and penetrates the food. When the pressures is suddently released (and it is important to release pressure as fast as possible) the sudden pressure drop causes the dissolved gas to nucleate and form bubbles which expand and disrupt cells, thereby releasing flavor compounds. The physical phenomenon is known as cavitation."