In this article we propose a brief Molecular Cooking Class, dealing specifically with the topic of thefood oxidation and the processes that can be implemented to counteract it. Supporting us is a page from Anne Cazor and Christine Liénard's Handbook, also used during the Molecular Cooking Courses by Italian Food Academy.
La Molecular Cuisine is a real discipline that falls under food science and makes use of the culinary technology and of the molecular gastronomic knowledge to find new applications in the restaurant industry.
A marriage of art and technique, put at the service of taste. Above all, an innovation that leads to the discovery of new flavors and new sensations.
The phenomenon of oxidation.
Oxidation corresponds to the blackening observed when a fruit or vegetable is cut, or when it suffers a bump. Basically what happens is that living cells are broken up and release enzymes and phenolic molecules that, once they come into contact, react.
Enzymes modify phenolic compounds, producing dark compounds.
One antioxidant substance, thus able to counteract and reduce this reaction is ascorbic acid, better known as vitaminC.
Recipe and preparation of vitaminized white wine Sangria.
Ingredients
- 1 bottle of dry white wine (sauvignon or verdicchio)
- 4 drops of mint extract
- 3 g ascorbic acid
- 50 g of extra-fine sugar
- 2 apples
- 1 mango
- 1 sachet of vanilla sugar
- 2 cl orange liqueur
- 200 g of strawberries
- 20 cl of lemonade
Preparation
- In a large salad bowl, mix the dry white wine, extra-fine sugar, vanilla sugar, orange liqueur, mint extract, and ascorbic acid.
- Cut the fruit into pieces, then add them to the white wine preparation.
- Set the sangria and lemonade aside in the refrigerator for at least 1 hour.
- Add the lemonade to the sangria and serve.
The key word: Ascrobic acid.
Ascrobic acid is the acid obtained by synthesis or from plant extracts. It is used to acidify preparations and to prevent blackening of fruits and vegetables.
