Innovations in cooking. Innovative equipment

Innovations in cooking

Cooking is like fashion, it never stands still. In recent decades, we have seen people strive for a healthy lifestyle and, as a result, proper nutrition. Even the legendary French gastronomy has adopted the basic methods of Japanese cuisine, which promotes simple dishes that are healthy. Fashion trends – this is not all, today a key role in the development of gastronomy is played by new culinary technologies that cover the preparation and combination of products.

Innovative equipment

Iydmikser

Lydmikser or pacojet used today are very active in Western Europe in the best culinary schools. The essence of the device is whipping absolutely any product, any consistency into a homogeneous mass in a frozen state. The final paste-like product corresponds to the consistency of sorbet. The principle of operation of the ice mixer is fast processing with a special speed of rotation of the nozzle and a

special geometry of the whisk itself. Sorbents made in this way are not always sweet. The most famous chefs-Blumenthal and Ferran Adria make fish ice-mixings or sorbets from cooked vegetables

The technology of Sous-vide

The unique Sous-vide technology was invented in France by chef George Pralus. Sous-vide is a method of cooking food sealed in a sealed plastic bag in a water bath of about 55 ° C to 60 ° C for meat and higher for vegetables. The goal of Sous-vide technology is to cook the product evenly, without overcooking, and also keeping the same degree of readiness inside, while maintaining juiciness. Advantages of Sous-vide cooking technology: preservation of flavors and juices of the product; reduction of weight loss by 15-35%; energy savings by 20-28%; preventing shrinkage and dehydration of the product; preventing the oxidation of lipids in the product and as a result-preventing rancidity; longer storage of the product after cooking in a vacuum; saving the volume of spices by 3-40%, since the concentration of spices and fats are preserved due to the presence of the shell; increasing the cooking speed while maintaining heat consumption.

Aromatically

Aromatically - a new direction in aromacup. Distillation ( from lat. distillatio-dripping) - distillation, the process of separating a mixture of volatile liquids into its components by evaporation using heat supply, followed by condensation of the resulting vapors. For example, take a puree of crushed strawberries with the addition of Cayenne pepper. This natural composition is a watery mush. When placed in an aroma distiller and the flask is heated to a temperature of + 60 °C for 120 minutes, we get a liquid aroma extract, a suspension of water, oils and volatile substances with a strawberry flavor and a slight taste of pepper. Further, the following applications of this product are possible • * adding to pastry creams; • adding to fruit salads; • adding to pancake batter; • adding to vegetable salads • * other.

Tis derived molecular formulas for classic French sauces, learned to change the taste of dishes using physical and chemical reactions and unusual methods of heat treatment. In 1988, Tis coined the term "molecular and physical gastronomy".

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