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Trap Get rid of the hot pepper taste

The systems that make us perceive the taste of what we put in the mouth are divided almost equally matched between the lips and nose . The proof of this we have it in the eyes spoesso Council at this time of year. With the cold does not feel the taste of anything. Everything looks like a shapeless jelly wandering in the mouth before being swallowed.

The molecules responsible for taste perception in the nose are called volatile molecules as they have a very low boiling point and then inside the mouth (as in the pot) are in the form of gas . The gas passes through the nasal cavities farnige , which is located in the back of the mouth and connects to the nose.

From culinary point of view then, trap volatile molecules in food or avoid that come out, lets get food taste more intense.
Herve This gives us an idea of \u200b\u200bhow to make talking about compatimentazione , that imprison the flavors through substance that will create a protective barrier around portions (microscopic) of food, preventing the volatile tastes of disperse before chevengano freed mechanically by chewing . Obviously, the protective agent must not disturb the taste of food generally.

agent now more comfortable and usable by everyone is already gelatin used to prepare sauces, which, however, is preferable to plant-derived (the "fish glue" is a polymer, collagen, derived from pig or cattle) that is potato starch.
starch is nothing more than a polymer of glucose (starch), tasteless and grayish perfect peril our goal. The polymer melted starch is obtained by dispersing (5-10% by weight tottale starch + water) the dust that is sold in water or aqueous liquid and then cool in motion.
The gel formed is suitable to be added to liquid food, to play with their consistency (with the percentage of powder added to water). This fact for sure you will have already unconsciously used in the preparation of the pudding in a bag.

For solids, the method is the same except that the solid support in which to trap the flavor is already present. You can boil the food on an aromatic broth (decoction), soak in fragrant liquid is warm (infusion) or let it marinate in the wine and herbs (maceration).
also ripen in its own way, a type of subdivision.

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Hot pepper is a spice great for those who appreciate it. For those who do not appreciate it or is the first approaches to the red delicious, mutual understanding can be traumatic.

The principle is that "burn" the chilli is capsaicin which is contained mainly in the seeds and that is easily released when heated.

NO PANIC BUTTON If you have eaten a kilo, if you went up my nose (in the eyes is different, but similar) and it seems to move and fire, do not worry. Do not die. Capsaicin stimulates the nerve centers of the brain that interpret the mark as pain when in fact there is no tissue damage that your language is fine even if it seems to be charred.

Appuranto that our language is not going to dissolve at any moment another, we groped for mitigate the symptom . The capsaicin molecule is soluble in fat then to eliminate it must be something in which the molecule melts and that takes away from the receptors of the tongue.

1) Milk : once worked fine, when it was raw and whole. Who has the good fortune to have it (like me ...) it can be used with satisfactory results. The skimmed milk is almost counterproductive. Avoid.

2) yogurt: that has all the best but the others do something. Then it is cold then it helps. To hold in mouth a short time and then to swallow. I think it's the best.

3) Oil: scientifically seasonal cooking is the best choice but I think it's impossible.

4) In omnia dangers: bread is the remedy of his grandmother, does not work but it helps a lot, mechanically removing the molecules which in turn acora mouth

DON'Ts what not to do is the obvious answer (to make sense that I was writing the post?) drinking water. The water cleans the mouth by the particles in suspension in saliva and those that are soluble related to the language, among which there is capsaicin. Our friend then remains bound to receptors on the tongue undisturbed to do the damage while you have procured a nice setting for action, renewing the saliva (which is mostly water) and Eli undermining mechanically oily substances that could mitigate eventulmente in saliva before.

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Vacuum

As I mentioned in the previous post, we see a moment that we can serve the void in the kitchen. The use of vacuum is not a technique readily playable by everyone in the kitchen, but with a little patience and ingenuity they can be accommodated.

FILTRATION Anyone entered in any laboratory, the word will immediately associate the word vacuum filtration.
The vacuum filtration is a simple principle. If there is one thing you will definitely throw them in the face if you pull it toward you at the same time, which however could not happen if you let it come to you passively with his own strength. The frictional is the same for vacuum filtration. We create a vacuum beneath a filter and "pull" (for the greater pressure difference) that is above the filter. Course will only what is physically possible from the shackles of leaving the filter above the rest.
In this way we can clarify a broth without losing the flavors, or extract the liquid from any fruit or vegetables for more imaginative uses. The absolute orange juice.

COOKING / 1 The lower pressure inside the container allows you to "develop" dishes that inflate to a greater extent. The low pressure allows the liquid inside the food to evaporate at lower temperatures, and then, at the same temperature, a liquid in a vacuum evaporates more. Adding a structuring agent (a paste, for Diana! Speak edible!) And here a soft or a meringue puff your "cloud" the texture of cotton.

COOK / 2 Using the same principle in a different way than before, since the liquid is trsformano vacuum to a temperature lower, we can cook the dishes at a lower temperature. For example, considering that meat proteins denature and the cells lose consistency and "juice" to 65-68 ° C, cooking meat in a stringy kind below this temperature, vacuum, it maintains the integrity of collagen fibers, leaving the soft flesh. The parameter of morbidity
the flesh depends on water content fraction, the fraction remains high even after vacuum cooking because the cells and proteins that compose it are still intact, allowing you to keep the "juice" inside.

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Kitchen Molecular

The term molecular gastronomy or, as he prefers to its inventor, molecular gastronomy born in the eighties by the synergy of two minds (sick: D), which laid the foundations: Pierre Gilles de Gennes (Nobel Nobel Prize for Physics in 1991) and Hervé This (physical but also gourmet), both French.

Tired of cliches and "hearsay" in the kitchen decided it was time to bring order. Assuming that cooking is nothing but turn, analyzed (And analyze) the processes for obtaining food trsformazione universally valid laws.
Far from wanting to create a standardized food, body and soul were dedicated to the project, which in the decades that followed sounded like a storm in the kitchens of the world, giving rise to schools of thought, adherents, clans, sects and splinter ... Today

training "hybrid" between traditional and molecular cuisine is one of many top Italian chefs and world, a foremost Igles Corelli in its "Locanda della Tamarisk" compound products of a sector totally biodynamic to innovative methods such as vacuum cooking or using liquid nitrogen.

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Bolognina

Arrival in Bologna with a couple of hours in advance. It's almost eight, associate company and will arrive no earlier than two hours from Milan. All calculated: I love to cross the city alone, even if just for an hour, Bologna and now I do not see the New Year 2005. That time ended in a half collapse in camper today than there will be a medium-sized hangover but among people with a lot of points-scene. Take off Independence: The objective was also to stop for a drink in a bar in the center, but as usual, the goal becomes just half an endless path, so that when I look at the clock it's time to get to the Cove . Bologna is a city each time more dark, dull, surrendered to the spirit of "low intensity warfare" that now runs through the streets of many Italian cities and beyond. E 'Halloween but there is absolutely no one around Piazza Maggiore virtually empty, with small groups under the two towers of various masks from V for Vendetta caught Scream and run away toward some kind of festival indoors of a house or a room: they should be to play to scare away people, but here it seems that no one wants to play. Some signs of life as a Zamboni, to ensure the night watchman shared with the unsettling "The Fatherland", however anything that breaks the curfew permanent fatal air. Invite people to remain locked in the house, mounted an emergency after another, put in every corner of your city police and cameras instead of music, lights and social spaces, transform an individual murder in a mass murder bloody hordes Barbarian and you find this city which just closed the shops look more like the set of a movie that Romero places to live in common their lives. In the bus to the Cove meeting a friend who studied in Bologna, Yesterday was the demonstration against the evictions of squats: here you continue to resist the order on security and racist, and I start to feel better already. Via Zagreb must be a middle of nowhere, but the little bar under the Cove is synonymous with "home." A few minutes and arrives in Milan partner, time to eat something and know that (Saint) Ambrose, who will take me hours after the station safe and sound in spite of everything, and the Cove begins around the death: a series of offers and drinking countered that will lead us to total ruin. In the midst of a lot of nice people sweating with mint and lime, just two minutes Fitnici rhythmic opening and we arrived too late, a beautiful concert of Amari thrilled but also for this wonderful. The acoustics of the hall and along the top of Cove certainly does not help them, but just a few minutes and the wood starts to climb up to the final with a lot of "Do not stop movin 'baby' of the outher Brothers, icing on the cake of various quotes "disco" with which the bitter stuffed their tracks. Pasta And when firing on the crowd with a bazooka launcher confetti, the curfew has already been violated, the war who has more fun can start, winning is a must. A few hours later in Rome, here you can breathe another war around leaflets inciting racial hatred, a few miles from where I sleep some hoods are ripping the head with four Romanians, redbull in the body goes first and where c ' was joy now there is anger, so powerful, so important. Yes it is true, this seems to be a time for revolutions, but "it is an excuse again." And when the flames from the glass will start to burn even the few "safety and freedom we have left, maybe we will not want to stay at home. Better safe than sorry, better not play with fire .

(pic by farraginoso.com )