What You Need to Know
The process involves the use of a homogenizer, generating high-frequency sound waves that disrupt particles, creating a uniform mixture. Typical temperatures range from 10°C to 50°C for sauce preparation. Treatment times vary from 1-30 minutes, depending on the desired consistency and particle size.
Steps
- 1.
Ultrasonic Hollandaise (French modernist cuisine): Creates ultra-stable emulsion without heat sensitivity
- 2.
Sonicated Ponzu (Japanese fusion): Extracts maximum flavor from citrus while maintaining clarity
- 3.
Ultrasound Mole (Mexican avant-garde): Achieves unprecedented smoothness in complex spice blends
The Science
Primary Reaction
Cavitation