We often associate the high kitchen with fresh ingredients, elaborate dishes and prices high. However, one of the elements that is never mentioned when cooking is ice. Discover the surprising importance of dry ice in the high level kitchen. We tell you!
Dry ice, a well kept secret
The great chefs of the scene law They have given a lot to talk about to the fans of the high kitchen. Many of these culinary experts have revealed that one of their best kept secrets is the use of dry ice in recipes that require using this state of water. Generally speaking, this ingredient has gone from being a great is the unknown to become an ally an essential of haute cuisine.
The presence and the texture that is achieved thanks to this type of ice is highly coveted by the great chefs of the world. contrasts of temperature, slushies, ice creams, creams and even effects with smoke and water vapor. All these uses are essential in dishes that seek to perfect your presentation and elevate your flavor above the limits of conventional ice.
Su smoky effect gives a touch original that always surprises diners. The setting in the restaurants high-end cooking is one of the pillars of high-level cooking. Using these simple effects that do not alter the flavor of the kitchen manages to create an atmosphere of exclusiveness and very interesting innovation. It is a new world of possibilities, which opens before our eyes thanks to the dry ice.
How is it done?
El dry ice It is an ingredient widely used in haute cuisine, but that does not mean that we cannot use it at home. If you want to prepare your own dry ice, the recipe is extremely simple, and with it you will surely manage to give your dishes a knockout effect. Dry ice is nothing more than CO2 (the gas that carbonated drinks have) frozen. When defrosted, it goes directly to the state gaseous without leaving a trace of moisture, and that is why the characteristic fog arises.
If you are determined to manufacture this product in propertyPlease be aware that it is extremely cold. It is not for nothing that it is about ice. It must be touched with gloves resistant to freezing or tweezers to avoid damage to our skin or our hands. It is also recommended to use safety glasses, because the fog can damage our eyes if we do not have care.
To make dry ice at home we need:
- CO2 –carbon dioxide, also called carbon dioxide. It can be obtained from a fire extinguisher or CO2 cylinders
- A bag or cloth
- An adapter for inflating bicycle wheels
To do this we simply have to place the cloth bag or the rag around the nozzle of the extinguisher or the carboy CO2. Then we will have to release the gas in the bag. When the pressure is released will freeze automatically and we will have our dry ice.
ice shortage
One of the reasons why the dry ice is becoming more and more popular is also due to the scarcity of traditional ice. For the restaurants and bars, it is complicated produce all the ice that is going to be used on a daily basis on site. It is better to buy the product now manufactured. However, lately the ice is suffering a escasez quite alarming.
All the heat waves and the great changes in temperature have led to two things: an increase in the demand of ice and a reduction of its raw material. All this hand in hand increase in price of the light needed to produce this versatile ingredient. The solution is not clear yet, but it is a fact that the ice is becoming more and more suing and the increase in the price of light and the fuel doesn't help.
El price of the ice has increased between 250 and 300%, making imposible supplement the high demand that the product has at this time. The best affected They are, without a doubt, the trade of bars and cocktails, since its main products are largely made up of quality ice.
What do you think? Did you know the ice situation in Spain?
