Ultrasound cooking by Sang-Hoon Degeimbre
Sang-Hoon Degeimbre, who is a Korean Belgian, runs L’Air du Temps, a Michelin-rated two-star restaurant in Belgium. In 1975, when he was 5 years old, he was adopted by a family in Belgium, where he grew up, and in 1997, he opened his own restaurant.
Sang-Hoon works with fresh products which are grown and harvested in a radius of 15 km around the restaurant.
He uses scientific methods to create food with unexpected tastes and textures. He had trained under Herve This, a French scientist who first coined the term molecular gastronomy. His latest discovery: ultrasounds! To reveal all a product’s abilities, the kitchen team use a mixing machine where the blades are replaced by an ultrasound detector. Ultrasonics is the science of sound waves above the limits of human audibility. It creates the collapse and implosion of myriad cavitation “bubbles”. Ultrasonics are ideal because the microscopic bubbles enter every orifice. The bubbles force movement allowing the introduction of flavour.
To gain maximal results in flavour extraction, it is recommended to macerate or to grind the material before sonication. This way, the material offers more surface area so that more intra-cellular material can be extracted. This enhances the results of ultrasonic flavour extraction and leads to a more intensive taste.
“This method can extract the aromatic molecules without adding chemicals. Furthermore, this technology is very useful when working with very fragile products.” Website
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