Description
High‑speed rotation exploits density differences to isolate fats, proteins, and aqueous phases in food.
Technical
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.
Science
Primary Reaction
phase separation via centrifugal force
Sensory Profile
Aroma ()
cleanbrightneutralfreshpuresubtle
Origin & History
Civilization
Spanish (modernist cuisine pioneers)
Era