The use of good raw materials lead (often) a good product. Certainly this is not the discovery of hot water! Among the ingredients of ice cream are milk, cream, egg yolks and sugar, but another key component of the dessert are the crystals ice. Yet the radius of ice crystals in ice cream are essential for obtaining a good ice cream. The smaller the crystals and is more creamy, fluffy and omeogeneo. Crystals of larger size gives a grainy texture and more coarse.
A slow freezing results in a few large crystals while a quick congelament promotes the formation of many more nucleation sites and thus a more smaller crystals.
For this reason, the use of liquid nitrogen in the preparation of ice cream from a good consistency. The liquid nitrogen is at a temperature of about -196 ° C. If you use this drug for freeze the temperature drops quickly, forming so many small ice crystals. In contrast, using Mr. Frosty (a Nalgene container produced by using the shell in the process of cryopreservation of cells containing isopropanol so as to control the temperature drop that is about 1 ° C per minute), results in a grainy ice cream with a few large crystals because the temperature drop is gradual and slow. Liquid Nitrogen vs.
. Mr Frosty: And the Winner (Taco) is N 2 (l)!
For a more detailed explanation and a demonstration on how to make ice cream with liquid nitrogen look at this lesson kitchen molecolare del Prof. Davide Crassi dell'Università di Parma nel viedo qua sotto.
0 comments:
Post a Comment