CHEM100 Lab 3 Cryogenic Cuisine

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Unformatted text preview: ake faux truffles. The stuff also makes quick work of disassembling blackberries into individual drupelets and shattering dollops of oil into tiny shards that thaw in minutes. Speed is crucial for freezing foods without damaging their texture. In general, the faster the freezing process, the smaller the ice crystals and the less they disrupt the cellular structure of the food. Since the 1970s chefs have used liquid nitrogen to make super smooth ice cream. More recently, chefs have started using it to flash- freeze delicate foods such as foie gras. Because liquid nitrogen is a relatively new addition to the kitchen, many other applications of this versatile fluid still await discovery. 1 Scientific American 305, 31- 31 (19 July 2011) doi:10.1038/scientificamerican0811- 31 1 Molecular Gastronomy Spring2014 Experiment A: Sugar on “Snow” Comparison of Three Cryogens In this section of the lab, each group will explore three cold substances: ice water or snow, dry ice, and...
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This document was uploaded on 02/20/2014 for the course CHEM 100 at Amherst College.

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