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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.