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Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 3 - Jose Sanchez

This chapter will help you: Create and use a workable business plan for a bar, determine the worth of your business, position your business favorably in relation to your competitors’ businesses, create an atmosphere and menus, attract customers through marketing activities, use pricing as a merchandising tool. | Equipment and Tool Identification 3 OUTLINE: Safe Handling and Sanitation Concerns, Product Identification 1 Proper handling of equipment Balanced installment of large equipment(s) Check outlet connections Sanitation Follow HAACP temperate guidelines Clearly label and exercise temperature control Safe Handling and Sanitation Concerns Refer to Chapter 2 for specifics 2 Product Identification Centrifuge Combination Centrifuge Centrifuges Centrifuge: Separate sediments from liquid using centripetal force, clarifies and concentrates flavors, placed tube must have a counterweight to maintain balance. Combination: Combines centrifuge with a distiller (or rotary evaporator) into 1 machine, concentrates or dries liquids quickly. 3 Product Identification Refrigerant Cold Griddle Liquid Nitrogen Chilled Griddle Cold Griddles Cold Griddle Refrigerant: Griddle temp of –30°F (–34°C), prechilling of griddle is needed. LN2 Chilled: LN2 is poured inside; can also cryo-fry and cyro-blanch food. 4 . | Equipment and Tool Identification 3 OUTLINE: Safe Handling and Sanitation Concerns, Product Identification 1 Proper handling of equipment Balanced installment of large equipment(s) Check outlet connections Sanitation Follow HAACP temperate guidelines Clearly label and exercise temperature control Safe Handling and Sanitation Concerns Refer to Chapter 2 for specifics 2 Product Identification Centrifuge Combination Centrifuge Centrifuges Centrifuge: Separate sediments from liquid using centripetal force, clarifies and concentrates flavors, placed tube must have a counterweight to maintain balance. Combination: Combines centrifuge with a distiller (or rotary evaporator) into 1 machine, concentrates or dries liquids quickly. 3 Product Identification Refrigerant Cold Griddle Liquid Nitrogen Chilled Griddle Cold Griddles Cold Griddle Refrigerant: Griddle temp of –30°F (–34°C), prechilling of griddle is needed. LN2 Chilled: LN2 is poured inside; can also cryo-fry and cyro-blanch food. 4 Product Identification Concentrates flavors, extends shelf life, alters texture, and prep to create powdered foods. Rotary Freeze Dryer Manifold Freeze Dryer Sheet or Tray Freeze Dryers Dryers Dryers: Three types. Rotary: Used for liquid products. Manifold: For larger production and immediate use; needs secondary drying to completely dry a food item. Sheet/Tray: Third type of freeze dryer, with multiple racks for prolonged drying. 5 Product Identification Spray Dryer Vacuum Dryer Dryers (cont’d) Spray Dryer: Shower head and heated tube disperse drying mist droplets to dry the item quickly. Vacuum Dryer: Pressure added to lower BP (boiling point), at which water vapors at lower temp, does not cook or degrade the product 6 Product Identification Immersion Circulator with Water Bath Portable Immersion Circulator Immersion Circulator with Water Bath and Portable Immersion Circulators Overall: Circulates water at desired temp at a designated time, i.e. Sous- vide (refer to Ch. 7 for specifics),