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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