Скачать или смотреть Extraction Method Part 2: Cryo Reduction

Extraction Method Part 2: Cryo Reduction

We discuss how the home or centrifugless chef can cryo reduce their extractions in a manner similar to Chef Yannick Alleno's patented method, which involves freezing and breaking up the extraction into ice chunks before centrifuging.

Extraction and Concentration of Celeriac (Variant 2)

Ingredients:- 1 kg celeriac in its skin, washed and cut into even-sized pieces of 30 g, 600 g water

Extraction:- Place the above ingredients into a vacuum bag, then seal the bag.- Cook at 83° C. for 12 h and leave to rest for 2 h.- Filter the liquid through a superbag.

Concentration:- Place this liquid in an ice cream maker and leave to crystallise.- Spin in the centrifuge (3 times).- Store in a chilled environment.

“The lingering taste or caudalie of this celeriac concentrated flavor extract is in the range 1 to 1.5 minutes, compared with about 10 to 20 seconds for normal celeriac.”

Via Chef Yannicks 2021 Patent