Vive las verduras

New stabilization techniques for vegetable emulsions (foams, blended foods and gels) using mineral suspensions

José Luis Navas (Restaurante La Espadaña), Juan Gutiérrez (Bodegas Campos) y Raimundo García del Moral

The trio gave a scientific presentation on stabilisation techniques for emulsions using mineral suspensions. R. G. del Moral presented the attributes of Aerosil (hydrophilic fumed silica), synthetic silicon dioxide: an emulsifying agent which makes emulsions stable.

The demonstration given by the two chefs on stage were most impressive: very different results can be obtained by varying the temperature of a liquid and the amount of Aerosil added. For example, if a stock is passed through a blender after adding Aerosil and warming it, then a foam forms on top which, when spooned off, does not melt even after twenty minutes. A thickening effect is achieved by heating a pea consommé and adding Aerosil, converting it, in just an instant, into a purée.

The last demonstration: olive oil emulsifies perfectly in vegetable stock in just a few seconds when Aerosil is added and the mixture is passed through a blender.

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