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Chapitre D'ouvrage Année : 2021

Expansion

Résumé

In the prehistory of molecular and physical gastronomy, i.e., before the scientific project of the discipline had not been clearly identified and named, the late Nicholas Kurti studied soufflés experimentally, and he even cooked a soufflé publicly during a lecture at the Royal Institution of London. It is interesting to observe that, when Kurti did his first experiments, and also when the people did their first experiments with souffles, beginning on 16 March 1980, the expansion of souffles was said to be due to the dilatation of air bubbles from the egg whites. For souffles, culinary precisions were tested as well, generally in terms of expansion. Souffles are not the only preparation that expands through water evaporation. However, the observation of puff pastry can easily show some expansion without eggs, and more when the number of layers is increased. The preparation of choux is particularly interesting regarding how molecular gastronomy can discuss culinary precisions.

Domaines

Chimie
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Dates et versions

hal-03231972 , version 1 (21-05-2021)

Identifiants

  • HAL Id : hal-03231972 , version 1

Citer

Hervé This, Vo Kientza. Expansion. Handbook of Molecular Gastronomy, 2021, 9780429168703. ⟨hal-03231972⟩
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