CHEHF

TO^ PASSADO
DE BETH
AND
BEIGE
COM TANTA INOVAÇA~O
QUEHRO APRENDER A LIHDAR COM TUHDO ISSO
TO^ DE QUEIJO CAIHDO
AND
DRY
DRY
Rotary Evaporateur

Posted: 06 Aug 2008 08:00 AM CDT

I decided last year, while developing the menu that to be able to get the essence of certain ingredients that you cannot eat but that have a smell, that would be something amazing and can go well with food, certainly create unusual combinations. I thought about pine essence with a fresh oyster, or orange zest essence with a lobster.

So I purchased a very simple evaporator composed of 3 flasks and a cooling system with cold water. Good result for a start but the yield was so little. I researched for some time and found the Heidolph rotary evaporator. The flash is turning in the water bath while it is under vacuum with an external pump. It reduces the boiling point and allows you to distill at lower temperatures. So the fragrance does not pass the extraction point. As an example I know that the pectin cooks when passing 85 degrees šC. So if you can reduce the extraction point lower than this point, the fragrance will have a feeling of a raw ingredient.

Today was the first day I used it. Lemon zest. A very few drops of essence on the surface but the fragrance was fresh and clean.
LAST WEEK
NIGHT SHIFT
JAH PRAH SENZAHLA
DE SHIHFITS
AND
SAINT LAURENT

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