The pleasure of food for us was certainly important for a spring start cooking but in reality, beyond the throat and family influences, our Mom is an excellent cook, she also played and plays a key role also fun, surprise, the study of techniques and timing.
Who likes to cook knows, in fact, that many have be the skills and knowledge to manage the kitchen, sometimes need to do accounts and ratios, and other times we run into issues of stocks, and others is the craftsmanship that makes the difference, in short, we believe that the master of the kitchen is a scientist / magician some spin doctors! We are of easy to learn, but we have passion, curiosity and desire to share this ... so today in the wake of the science of cooking, we would like to tell you something about an ingredient that is often placed in disoensa and propose an experiment to home physics!
ingredient:
Potato starch , as well as starch from corn or rice that are essential ingredients when you want to prepare a cream or a pudding, they play, in fact, the function to thicken or gel, that changes the appearance and texture of certain foods.
are starches, you can imagine how long chains of glucose molecules, some more complex, lengthy and complicated than others, depending on the vegetable origin (corn, rice, potatoes ...). If you try to dissolve a teaspoon of starch in some water, you will realize that it is not soluble, water intorbidirà and then there will be a deposit on the bottom of the container. Everything will change if you put fire on a vessel in which you have dissolved starch, because the rise in temperature will allow the chains to absorb water molecules.
From here on things get a little more complex, so without too much burden you could simplify by saying that: the chains of starch enriched by water molecules will bind to each other creating a kind plot, the structure of this 'last to give the mixture a soft solid consistency.
At this time we can give you precise guidelines sull'amido to choose if you want to prepare ... but we promise to start a small studio cooking up "a natural thickener and their use. "
Before you start playing with the physics experiment of which we speak, we have a little trick to be revealed, if you do not have home-starch potatoes, you can solve the problem this way:
Ingredients 1 medium potato (about 100 gr)
200 grams of water (twice the weight of the potato without the skin)
Tools
blender
meshed sieve
Peel and wash potatoes, cut into small pieces and place in a container with high sides. Add water and blend the mixture.
Let stand for about 15 min.
After the time you will find that the potato into small pieces is reduced shall be deposited on the bottom, then pass the mixture through a sieve mesh stood. Puree the pulp
again you've got the casting and use it as a thickener.
We have not tried using the home-like starch to make a sweet cream, but the experiment with pumpkin and spinach smoothies went very well, soon we will publish a post ... I almost forgot, the starches are insoluble in water at room temperature, but very soluble in the mouth, because our salivary glands produce ptyalin, which allows the bond breaking of the chains and a first digestion.
The experiment with the ingredient:
know what "non-Newtonian fluids"? We
we discovered recently. They are normally used in pharmaceutical technology and ... if you're still reading this long post, you'll probably be wondering what c'entrino fluids with potato starch, physics and the pharmaceutical industry. You still have a little patience and are confident that the scientific game is a worthy end of a journey into the world of starch. We order
ideas:
- a "Newtonian fluid" is a fluid that continues to run regardless of the force acting on it "if you put a little water into a glass and stir with a spoon or a whisk not consistency will change, will remain liquid. So we can conclude that water is a Newtonian fluid.
- A "Non-Newtonian fluid" but not strong well-defined, meaning that the viscosity of the compound will change depending on the force acting on it "if you put a non-Newtonian fluid in a glass and started to shoot mixture with a spoon, you will be able to make that move until you move the spoon slowly, not just speed up the fluid will become extremely hard to prevent you from running up the spoon. As soon as they rotate, the fluid will return liquid ... MAGIC! ".
Ingredients for a fluid" does not Newtonian:
250 grams of potato starch (or cornstarch) *
2 glasses of warm water (approximately)
Put 85 grams of potato starch in a bowl, adding water and stir slowly. You must obtain a liquid batter. Add another 80 grams of starch and a little water, continue until you have added all the potato starch. Mix everything well and go for the experiment.
socks the surface of the compound, if you have well determined the amount of water the fluid under the pressure of your stress will take the consistency of a solid, try to create the ball or dip your fingers in the mixture slowly so that it behaves like a liquid ....
We can say with certainty that the potato starch (or 'corn starch) and the' water in the right proportions, you get a non-Newtonian fluid ... look here!
* we recommend that you buy an industrial starch, since the cost of the product, especially because if you decide to use the potato starch produced at home, you need a large amount of the compound, an unnecessary waste a lot of potatoes.
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