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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
High‑speed rotation exploits density differences to isolate fats, proteins, and aqueous phases in food.
Origin: Spanish (modernist cuisine pioneers) (1990s) — Spain
See full technique reference →Centrifugal forces generate a radial acceleration that drives denser phases outward while lighter phases remain near the axis, allowing rapid phase partitioning without heating. By adjusting rpm, temperature, and run time, chefs can achieve precise fat reduction, stock clarification, and flavor concentration while preserving thermolabile compounds.
Primary Reaction
phase separation via centrifugal force
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