Technique, tools , ingredient

1. Technique, Tools , Ingredient
Dehydrating
This method has been known and practiced since ancient times: people dried vegetables, fruits
and mushrooms in the sun, during the warmer months, to make provisions for the winter.
Nowadays it is possible to dehydrate food using other heat sources. Dehydration is preferable to
other natural methods of storage, such as salting and cooking, as it allows you to preserve food
for a long time, without significantly altering its organoleptic characteristics. In particular,
dehydration allows you to maintain minerals and proteins. It is an alternative technique to
storage in glass jars, or in the freezer.
The flavour of dehydrated foods is generally stronger than that of fresh foods. Among the foods
that are commonly dehydrated or dried we find legumes, fruit, tea, vegetables, aromatic plants
and herbs such as basil, parsley, rosemary and sage. The ideal dehydration temperature varies
depending on the amount of water contained in the food, but the temperature of 104 ° F can be
considered as a reference value. A low dehydration temperature requires a longer process, but the
nutritive properties of food will be better preserved. You can also leave the thermostat set to zero
degrees and let the lamps in the oven be the only heating source. The foods you intend to
dehydrate must be perfectly clean, mature and not bruised. Once dehydrated, they must be
hermetically sealed in sterilized containers, to prevent them from reabsorbing water from the air.
Keep in mind, as a rule, that fruit requires much longer average dehydration times (24-36 hours)
than vegetables (4-8 hours) or aromatic plants and herbs (3-5 hours). Food should be subject to
dehydration in the oven for several hours - up to 8 hours per day - for 3-4 days. Then you should

2. let it rest each time for 12 hours. Dehydration times are greatly reduced if fruits and vegetables
are cut into slices or small pieces. For best results, cut the food in halves, or to pieces, or slice it
up into thin slices, 0.39 inch thick at most. If your oven is not provided with the dehydration
function, use an electric oven, preferably in fan-assisted mode. If your oven operates only in
conventional, static mode, open the oven door to let the air circulate. You can also dehydrate
food in a gas oven, but since it is unprovided with low temperatures, the oven lights and fan must
be switched on only. Do not use a microwave oven, which does not have fan-assisted modes,
except for the dehydration of herbs. Keep containers of dehydrated food in a cool, dark, dry
place. You can eat dehydrated fruit for a whole year, while vegetables should be consumed
within six months.
ICE
You may have heard this before, but ice is the key ingredient in almost every cocktail!
Depending on the shape and size of your ice, your cocktail will reveal different flavor
characteristics and dilute at the exact rate that you have intended. The ice sphere has grown very
popular amongst bars around the globe, mostly because it allows you to enjoy a drink for longer,
without the ice diluting it, thereby keeping your cocktail sharp. To hand carve an ice ball using
specially designed ice picks from our range is a skillful performance which will bring a whole
different level of entertainment and flair to your bar!

3. Pacojet
Pacojet is a dynamic professional kitchen appliance that makes it easy to prepare high-quality
dishes while saving time, labour and reducing food waste. Tens of thousands of chefs worldwide
rely on Pacojet to produce exquisite mousses, sauces and ice creams at the press of a button. No
matter what the season, your culinary creations will be complimented for their intense, natural
flavours.
 Versatile: suitable for processing all types of foods with delicious results
 Economical
o Fast processing – 1 portion takes only 20 seconds
o Calibrated portions
o Minimal food preparation required
o No spoilage
 Compact: fits in any kitchen
 Comprehensive: includes all the accessories you need
 Precisely Designed: powered by Swiss technology and ISO certified manufacturing
Smoking
Smokingisthe quickestandmost convenientwaytoapplycool natural smoke tofood.The abilityto
expose foodtosmoke withoutheatopensnew waystocreate excitingflavorsandunexpected
combinations.

4. The smokeris a heavydutyhandheldfoodsmokerthatis greatfor commercial use inmolecular
gastronomy.Itis constructedwithstrongmetal partsand itdisassemblesforeasycleaning.The dual
chamberallowsyouto aromatize the woodsmoke withyourfavorite herbsorspicesbyheatingthem
gentlywithoutburningthem.At$300 it isa little overpricedforhome use butitmaybe worththe
investmentfora moleculargastronomyrestaurantthatplanstouse itdaily.
How it work
The smoker has two chambers. The larger chamber on the top is the combustion chamber and is
the one you fill with sawdust. The second inferior chamber allows the separation of the sawdust
from the aromatics. Thanks to this clever design, the heat produced by the combustion chamber
heats the inferior chamber with control and helps to release the aromatic substances without
burning them.
The delicate aromas from natural essential oils of herbs, spices and flowers can be obtained
directly from the ingredient, grating the skin, mashing the leaves or using directly essential oils.
If using essential oils, they can be incorporated in absorbing products like dryer paper or
volcanic stones before adding to the chamber.

6. Sous Vide
Sous vide cooking is used by the world's best chefs to achieve amazing flavor and texture. Sous
Vide is a cooking technique that relies on a precise, temperature controlled circulator. Food is
vacuum sealed and cooked at a gentle temperature in a precisely controlled water bath.
Achieve perfect, repeatable results every time. Ideal for delicate foods such as lobster or fish.
Sous vide cooking is great for retaining vibrant flavor and texture in vegetables, and long cook
times on secondary cuts of meat without drying them out. Many restaurants cook the perfect
steak using sous vide cooking as the main component to the overall process.
Sous-vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a
water bath or in a temperature-controlled steam environment for longer than normal cooking
times—96 hours or more, in some cases—at an accurately regulated temperature much lower
than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and
even higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is
properly cooked without overcooking the outside, and retain moisture.
History
The method was first described by Sir Benjamin Thompson (Count Rumford) in 1799 (although
he used air as the heat transfer medium). It was re-discovered by American and French engineers
in the mid-1960s and developed into an industrial food preservation method. The method was
adopted by Georges Pralus in 1974 for the Restaurant Troisgros (of Pierre and Michel Troisgros)
in Roanne, France. He discovered that when foie gras was cooked in this manner it kept its
original appearance, did not lose excess amounts of fat and had better texture. Another pioneer in
sous-vide is Bruno Goussault, who further researched the effects of temperature on various foods

7. and became well known for training top chefs in the method. As chief scientist of Alexandria,
Virginia-based food manufacturer Cuisine Solutions, Goussault developed the parameters of
cooking times and temperatures for various foods.
Essential features
As may also be done in traditional poaching, sealing the food in sturdy plastic bags keeps in
juices and aroma that otherwise would be lost in the process.
By placing the food in a water bath, with the temperature having been set at the desired final
cooking temperature of the food, overcooking can be avoided, because the food cannot get hotter
than the bath it is in, as in bain-marie. In conventional high-heat cooking, such as oven roasting
or grilling, the food is exposed to heat levels that are much higher than the desired internal
cooking temperature; the food must be removed from the high heat prior to its reaching the
desired cooking temperature. If the food is removed from the heat too late, it becomes over-
cooked, and if it is removed too early, it is under-cooked. As a result of precise temperature
control of the bath and the fact that the bath temperature is the same as the target cooking
temperature, very precise control of cooking can be achieved. Additionally, temperature, and
thus cooking, can be very even throughout the food in sous-vide cooking, even with irregularly
shaped or very thick items, given enough time.
The use of temperatures much lower than for conventional cooking is an equally essential feature
of sous-vide, resulting in much higher succulence: at these lower temperatures, cell walls in the
food do not burst. In the case of meat cooking, tough collagen in connective tissue can be
hydrolysed into gelatin, without heating the meat's proteins high enough that they denature to a
degree that the texture toughens and moisture is wrung out of the meat. In contrast, with the
cooking of vegetables, where extreme tenderness or softness is seen as undesirably overcooked,
the ability of the sous-vide technique to cook vegetables at a temperature below the boiling point
of water allows vegetables to be thoroughly cooked (and pasteurized, if necessary) while
maintaining a firm or somewhat crisp texture. While the cell walls are generally not burst, the de-
polymerization of the pectic polysaccharides that connect the vegetable cells together and/or the
gelatinisation of starch in the vegetable can be achieved without overcooking.
Additionally, enclosed spices or ingredients added to the food item transmit their flavor more
intensely than during normal cooking.
From a culinary viewpoint the exclusion of air is secondary, but this has practical importance: it
allows cooked food to be stored, still sealed and refrigerated, for considerable times, which is
especially useful for the catering industry; and it excludes oxygen from food that requires long
cooking and is susceptible to oxidation, e.g., fat on meat, which may become rancid with
prolonged exposure to air.
Temperature
The degree of accuracy and constancy of cooking temperature required varies with the food
cooked. In some cases it is not critical; a 15 mm thick (0.59-inch) piece of fish will cook in 17 to
18 minutes at any temperature from 44 °C (111 °F) to 61 °C (142 °F); such food can be cooked

8. in a switched-off slow cooker filled with hot water and a thermometer. But for an egg, which has
proteins that denature at different temperatures, it is much more critical.
Cooking times for normal cooking are determined by when the center of the cooked item reaches
a few degrees below the targeted temperature. Then heating should be stopped immediately;
while resting the food, residual heat will continue to cook it for a while. If the heating continues,
the food will be over cooked. Sous-vide cooking continues until the center of the food has
reached its target temperature; if it continues after this, the food will not be overcooked, and it
will not cook more after it stops being heated. The time taken for the center of food to reach the
target temperature depends on the initial temperature, the thickness and shape of the food, and
the temperature of the bath.
Once it reaches the target temperature, there are still three factors determining when to stop
applying heat to the food, in order to:
 Inactivate the enzymes which may cause a mush-like texture in chicken after about 4
hours, and even less for fish.
 Tenderize tough meats, for example beef brisket and short ribs, which benefit greatly
from very long cooking (48 to 72 hours).
 Pasteurize the food. If the food will not be eaten within 4 hours, it is beneficial to cook
until the food is pasteurized. Both time and temperature are critical in this process.
Pasteurization is not always essential for safety if fresh uncontaminated food is cooked
and eaten immediately; fresh raw foods such as sushi and steak tartar are widely eaten
without ill effects. Food cooked below 55 °C (131 °F) will never be pasteurized, so the
recommendation is to stop the cooking when the target temperature is reached.
One limitation of sous-vide cooking is the fact that browning (Maillard reactions) happens at
much higher temperatures (above the boiling point of water). The flavors and "crust" texture
developed by browning are generally seen as very desirable in the cooking of certain types of
meat, such as a steak. The flavors and texture produced by browning cannot be obtained with
only the sous-vide technique. In many cases, meats and other foods cooked with the sous-vide
technique will be browned before and/or after being placed in the water bath, using techniques
such as grilling or searing on an extremely hot pan. This secondary browning is done briefly, and
sometimes at higher heat than normally used, so as to affect only the surface of the food and to
avoid overcooking the interior. Similarly, the skin of fish can be cooked at high temperatures
after the sous-vide to make the skin crisp.
Safety
Food safety is a function of both time and temperature; a temperature usually considered
insufficient to render food safe may be perfectly safe if maintained for long enough. Some sous-
vide fish recipes, for example, are cooked below 55 °C (131 °F). However, pasteurization of the
food to be eaten by people with compromised immunity is highly desirable. Women eating food
cooked sous-vide while pregnant may expose risk to themselves and/or their fetus and thus may
choose to avoid unpasteurized recipes.

9. Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the
deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled
conditions to avoid botulism poisoning. Generally speaking, food that is heated and served
within four hours is considered safe, but meat that is cooked for longer to tenderize must reach a
temperature of at least 55 °C (131 °F) within four hours and then be kept there for sufficient
time, in order to pasteurize the meat.
Pasteurization kills the botulism bacteria, but the possibility of hardy botulism spores surviving
and reactivating once cool remains a concern as with many preserved foods, however processed.
For that reason, Baldwin's treatise specifies precise chilling requirements for "cook-chill", so that
the botulism spores do not have the opportunity to grow or propagate. Pasteurized food can then
be stored for up to two weeks at around 3 °C (37 °F) sealed within the vacuum pack.
The plastic used must not leach endocrine disruptors. Many plasticizers used in plastics have
these properties.
Espuma / Charger

10. Food whippers allow anyone to create amazing ‘molecular’ garnishes. With a food whipper you
can give your dishes a modern edge - create ‘espumas’ (foams) to add delicate but intense
flavour and a spectacular visual effect to a dish.
The use of foam in cuisine has been used in many forms in the history of cooking. For example,
whipped cream, meringue, and mousse are all foams. In these cases, the incorporation of air or
another gas creates a lighter texture and/or different mouth feel. More recently, foams have
become a part of molecular gastronomy technique. In these cases, natural flavors (such as fruit
juices, infusions of aromatic herbs, etc.) are mixed with a neutrally-flavored gelling or stabilizing
agent such as agar or lecithin, and either whipped with a hand-held immersion blender or
extruded through a whipped cream canister equipped with N2O cartridges. Such foams add flavor
without significant substance, and thus allow cooks to integrate new flavors without changing the
physical composition of a dish. Some famous food-foams are foamed espresso, foamed
mushroom, foamed beet and foamed coconut. An espuma or thermo whip is commonly used to
make these foams through the making of a stock, creating a gel and extruding through the N2O
canister.
Creating culinary foam
To form a stable foam and emulsion, a surfactant, such as lecithin, monoglycerides or proteins,
must be present to reduce the interfacial tension between the air/oil phase and the aqueous phase.
If the surfactants are at equal concentrations at the interface, proteins are generally less effective
than small surfactants, such as lecithin or monoglycerides, at decreasing the interfacial tension.
Foams consist of two phases, an aqueous phase and a gaseous (air) phase. Foams have been used
in many forms in the history of cooking, for example: whipped cream, ice cream, cakes,
meringue, bread, soufflés, mousse and marshmallow. It has a unique light texture because of the
tiny air bubbles and/or a different mouth feel. In most of these products, proteins are the main
surface active agents that help in the formation and stabilization of the dispersed gas phase. To
create a protein-stabilized foam, it usually involves bubbling, whipping or shaking a protein
solution and its foaming properties refers to its capacity to form a thin tenacious film at the gas-
liquid interface for large amounts of gas bubbles to become incorporated and stabilized.
When protein concentrations are increased to their maximum value the foaming powers and
foam formation are generally increased. Often to compare foaming properties of various
proteins, the foaming power at a specific protein concentration is determined.
A protein will always have certain stresses that it must over come, such as gravitational and
mechanical, it’s the proteins ability to stabilize foam against these stresses that determines the
foams stability. The foams stability is usually expressed as the time required for 50% of the
liquid to drain from foam (a 50% reduction in foam volume).

11. Liquid nitrogen
The culinary use of liquid nitrogen is mentioned in an 1890 recipe book titled Fancy Ices
authored by Mrs. Agnes Marshall, but has been employed in more recent times by restaurants in
the preparation of frozen desserts, such as ice cream, which can be created within moments at the
table because of the speed at which it cools food. The rapidity of chilling also leads to the
formation of smaller ice crystals, which provides the dessert with a smoother texture. The
technique is employed by chef Heston Blumenthal who has used it at his restaurant, The Fat
Duck to create frozen dishes such as egg and bacon ice cream. Liquid nitrogen has also become
popular in the preparation of cocktails because it can be used to quickly chill glasses or freeze
ingredients. It is also added to drinks to create a smoky effect, which occurs as tiny droplets of
the liquid nitrogen come into contact with the surrounding air, condensing the vapour that is
naturally present.

12. Safety
Because the liquid-to-gas expansion ratio of nitrogen is 1:694 at 20 °C (68 °F), a tremendous
amount of force can be generated if liquid nitrogen is rapidly vaporized. In an incident in 2006 at
Texas A&M University, the pressure-relief devices of a tank of liquid nitrogen were
malfunctioning and later sealed. As a result of the subsequent pressure buildup, the tank failed
catastrophically. The force of the explosion was sufficient to propel the tank through the ceiling
immediately above it, shatter a reinforced concrete beam immediately below it, and blow the
walls of the laboratory 0.1 -0.2m off their foundations.
Because of its extremely low temperature, careless handling of liquid nitrogen may result in cold
burns.

13. As liquid nitrogen evaporates it reduces the oxygen concentration in the air and can act as an
asphyxiant, especially in confined spaces. Nitrogen is odorless, colorless, and tasteless and may
produce asphyxia without any sensation or prior warning. A laboratory assistant died in Scotland
in 1999, apparently from asphyxiation caused by liquid nitrogen spilled in a basement storage
room. In 2012, a young woman in England had her stomach removed after ingesting a cocktail
made with liquid nitrogen.
Oxygen sensors are sometimes used as a safety precaution when working with liquid nitrogen to
alert workers of gas spills into a confined space.
Vessels containing liquid nitrogen can condense oxygen from air. The liquid in such a vessel
becomes increasingly enriched in oxygen (boiling point 90 K; −183 °C; −298 °F) as the nitrogen
evaporates, and can cause violent oxidation of organic material.

14. EMERGENCY OVERVIEW
Warning! Extremely cold liquid and gas under pressure
Can cause rapid suffocation
Can cause severe frostbite
POTENTIAL HEALTH EFFECTS INFORMATION
Routes of Exposure:
Inhalation Simple asphyxiant. Nitrogen is non-toxic, but may cause suffocation by displacing
the oxygen in air.
Exposure to oxygen deficient atmosphere (<19.5%) may cause dizziness, drowsiness, nausea,
vomiting,
excess salivation, diminished mental alertness, loss of consciousness and death. Exposure to
atmospheres
containing 8% to 12% or less oxygen will bring about unconsciousness without warning and so
quickly that
the individuals cannot help or protect themselves. Lack of sufficient oxygen may cause serious
injury or
death.
Eye Contact Tissue freezing and severe cryogenic burns of eyes.
Skin Contact Tissue freezing and severe cryogenic burns of skin.
Inhalation Persons suffering from lack of oxygen should be removed to fresh air. If victim is not
breathing,
administer artificial respiration. If breathing is difficult, administer oxygen. Obtain prompt
medical
attention.
Eye Contact In case of splash contamination, immediately flush eyes with water for at least 15
minutes. See a
physician, preferably an ophthalmologist immediately.
Skin Contact Remove any clothing that may restrict circulation to frozen area. Do not rub
frozen parts as tissue
damage may result. As soon as practical place the affected area in a warm water bath that has a
temperature not to exceed 105°F (40°C). Never use dry heat. In case of massive exposure,
remove clothing while showering with warm water. Call a physician as soon as possible. Frozen
tissue is painless and appears waxy with a possible yellow color. It will become swollen, painful
and prone to infection when thawed. If the frozen part of the body has been thawed by the time
medical attention has been obtained, cover the area with dry sterile dressing with a large bulky
protective covering.
Steps to Be Taken if Material is Releasedor Spilled: Evacuate all personnel from the affected
area. Shut off source of
nitrogen, if possible without risk. Ventilate enclosed areas or remove leaking containers to a
wellventilated
location. To increase rate of vaporization, spray large amounts of water on to the spill
from an upwind position. If leaking from container or its valve, contact your supplier.

15. Precautions To Be Taken In Storage: Store and use with adequate ventilation. Do not store in
a confined space.
Cryogenic containers are equipped with pressure relief devices to control internal pressure.
Under
normal conditions these containers may periodically vent product. Some metals such as carbon
steel may become brittle at low temperatures and will easily fracture. Prevent entrapment of
liquid
in closed systems or piping without pressure relief devices.
Precautions To Be Taken In Handling: Never allow any unprotected part of the body to touch
non-insulated pipes or
vessels that contain cryogenic fluids. The extremely cold metal will cause the flesh to stick fast
and
tear when one attempts to withdraw from it. Use a suitable four-wheel hand truck for container
movement. Containers shall be handled and stored in an upright position. Do not drop or roll
containers on their sides. If the user experiences any difficulty operating container valve
discontinue use, and contact supplier. For additional precautions in using liquid nitrogen see
Other
Information, e.g. CGA (Compressed Gas Association), EIGA (European Industrial gas
Association),
etc.
ENGINEERING CONTROLS:
Ventilation Natural or mechanical to prevent oxygen-deficient atmospheres under 19.5%
oxygen
Respiratory Protection:
General Use None required
Emergency Use Self-contained breathing apparatus (SCBA) or positive pressure airline
with mask are to be used in oxygen-deficient atmosphere. Air purifying
respirators will not function.
Protective Gloves Loose fitting thermal insulated or cryogenic gloves
Eye Protection Full face shield and safety glasses are recommended.
Other Protective Equipment Metatarsal Safety shoes when handling containers. Long-sleeved
shirts and trousers without cuffs and protective coverall.
Exposure CAS Number 7727-37-9
Exposure Limit Simple asphyxiant
Physical and Chemical Properties
Molecular Weight 28.01
Boiling point at 1 atm -195.8°C
Melting point at 1 atm -209.9°C
Density of the gas at 70°F (21.1°C) and 1atm 1.153 kg/m3
Density of the Liquid at b.p and 1atm 808.5 kg/m3
Specific Gravity (air=1) at 70°F(21.1 °C) and 1 atm 0.967
Vapor Pressure @ 20°C Not applicable
Solubility in water vol/vol at 32°F (0°C) 0.023

16. Expansion Ratio (for Liquid at b.p to Gas at 70°F (21.1°C) 1 to 696.5
Evaporation Rate(Butyl Acetate =1) Not available
pH Not applicable
Appearance, Odor and State Colorless, odorless Cryogenic Liquid
Odor Threshold Not applicable
Physic
Exposure
Rotating Vacuum Evaporator
The PolyScience Rotary Evaporation System provides virtually unlimited possibilities to evaporate,
distill, separate and purify liquids. You can now easily concentrate,capture and infuse flavors in your
own kitchen.
This kitchen breakthrough utilizes a vacuum pump to reduce atmospheric pressure allowing liquids to
move to a vapor phase at low temperatures.
Simultaneously, a rotating flask creates greater surface area of thin film facilitating rapid evaporation.
That vapor is then condensed by coils cooled by a recirculating chiller and collected in a receiving flask.
As a result, you can capture and preserve an amazing array of even highly volatile aromas and flavors to
use in your next recipes.
The Rotary Vacuum Evaporator has been customized for culinary applications. Want to add the fresh,
concentrated essences of your favorite herbs or combine the flavors and aromas of fruits and vegetables?
Anything is possible.
1 Gallon - 100% pure lab-grade Propylene Glycol anti-freeze for use with the LM6 mini-chiller. Dilute
with 50% water. FDA rated as "food-grade."
PLEASE NOTE: While Propylene Glycol is considered food grade this is not meant to suggest that it is
safe for consumption. Always check your chiller and rotary evaporator for leaks. In case of consumption
please contact your local Poison Control Center immediately for instructions.

17. While most chefs are familiar with regular distillation process, this technology adds another dimension: it
works under reduced pressure,which lowers the boiling point to as low as 95°F/35°C. By remaining at
such low temperatures,valuable flavor compounds are preserved and will add to complexity of the result.
At Alinea Restaurant in Chicago the rotary evaporator is used to extract herb aromas like basil. Another
innovative application by Alinea is to distill the pure chili's essence. During that process the chemical
capsaicin, responsible for the heat, is left behind. A unique flavor experience is guaranteed