Making sorbet with liquid nitrogen.
Saturday, February 8, celebrates the Day of Russian science. On this day ABC decided to cook a very tasty and refreshing dish with the use of molecular gastronomy.
The celebration of the Day of Russian science was established by presidential decree in 1999. The day was dedicated to the Foundation of the Russian Academy of Sciences, founded by Peter 8 February 1724.
More than 14 Soviet and Russian scientists, members of the RAS have been awarded Nobel prizes. First awarded in 1904,became academician I. P. Pavlov for his work on the physiology of digestion, and in 1908 the Nobel prize was awarded I. I. Mechnikov for works on the immune system. The last Russian became a laureate physicist K. S. Novoselov, who in 2010 won the prestigious award for his innovative experiments on two-dimensional material graphene.
By the way, in Soviet times science Day was celebrated on the third Sunday of April. To this day many research teams prefer to celebrate this holiday in the traditional way.
However, ABC decided exactly 8 February to devote readers into the depths of science and explain how scientific inventions used in everyday life. For example, opened in 1772 Henry Cavendish nitrogen: brand chef and founder of the culinary Studio Clever Michael Liske eyes correspondents “Reedus” very quickly was able to cook old Arabic dessert sorbet using liquid nitrogen.
Simply put, sorbet is a fruity ice cream, prepared on the basis of fruits and sometimes vegetables, with sugar syrup. It turned out that this sweet dish is very simple to prepare, but very tasty and healthy, especially long winter.
To prepare the sorbet, you must bring to boil sugar and water, and then cooled sugar syrup to pour fruit juice or pre-cooked puree your favorite fruit. And then – with the help of liquid nitrogen for a small amount of time to make sweet weight in Popsicles. By the way, if not for the invention of science as liquid nitrogen, Housewives would have had over 12 hours to keep the sorbet in the refrigerator, stirring it every half hour. Michael Liske said: “For this dish, I will take no more than 15 minutes, and it was at least the night”. It turns out that the chef had demonstrated in front of reporters that in the world of cooking called molecular cuisine – one of today’s popular areas of gastronomy.
Now chefs working according to the laws of chemistry and physics, serves with the use of refrigeration, instantly cooling products to minus 260 degrees Celsius, and the centrifuge, which is capable of grinding products almost to molecular components. And one of the main postulates for chemists cooks is: to achieve the desired degree of doneness is the temperature of heat treatment is more important than the duration of cooking.
The founders of molecular gastronomy is considered to be a nuclear physicist Nicholas Kurti and his wife, a professional chef, Elizabeth Thomas. Exactly since 1992, we can say that together joined the restaurant world and the world of science.