What is aeration?
Aeration is the abillity to entrap air. In relation to food e.g. whisking egg whites for a soufflè, the addition of sugar helps aeration which occurs when the egg whites are whisked. The mechanical action of the electric beaters produces heat by friction (the rubbing together) which causes denaturation or unfolding of the polypeptide chain within eggs.
This change is irreversible. Friction and heat produced by the electric whisk slightly coagulates (sets) the protein around the air bubbles. A soufflè will rise to a height because of air trapped in whisked egg whites. A small amount of salt or sugar helps to make the whites more stable and so will help trap the air for longer. The egg whites should be whisked until they form stiff but billowing peaks but not dry peaks. If overbeaten they will be very dry and not fold into the sauce. The egg yolk is mixed with a wooden spoon. The gradual addition of sugar alongside mechanical action assists denaturation of the egg yolk.
A 'bain Marie' consists of placing a container (for example, a pan, bowl, ramekins or soufflè dish) with food in a large, shallow pan of warm water on the hob. The water surrounds and protects delicate foods from direct heat, alowing them to be prepare "low and slow" because foods such as chocolate can burn easily from direct heat. The sauce in a "bain Marie' is then allowed to cool. The egg yolk is then mixed into the cool chocolate. If hot, the egg proteins would curdle or begin to cook in the sauce. Once the egg whites are whisked, they are folded carefully into the base sauce to maintain air in the mixture.
The soufflè is placed on the lowest shelf of the oven allowing it to rise upwards within the heat of the oven. As cool air enters the oven (alongside cool air in the soufflè) it's warmed, becomes less dense and rises thus pushing up the soufflè. When the filling the souffè dish, it's important to leave 2cm from the top of the dish otherwise the base wll swell; the soufflè will run over the sides and not have time to set. Onced placed in the oven the proteins livetin, vitellin, ovalbumin and globulin will coagulate.
Coagulation is the setting of the egg proteins. This happens at 65oC for egg whites and between 65-70oC for egg yolk.Coagulation of the egg proteins and baking at the correct tempreature for the correct time allows the soufflè to set as it rises.
The noun would be aeration (adding air to soil or to water). Aeration improves plant growth, and aeration provides oxygen in an aquarium. Read More
No. THe zone of saturation is below the zone of aeration. Read More
aeration can by in many different products such as cakes, breads, baked cereals. Read More
what is the function of aerobic bacteria in the aeration tank Read More
Aeration occurs when you beat the egg whites for the meringue. Read More
Yes, the zone of aeration is above the zone of saturation. Read More
h2so4 - hydrogen sulfide is what is being released during the aeration process - poisonous. Read More
James A Mueller has written: 'Aeration' -- subject(s): Purification, Sewage, Aeration Read More
The appearance of a liquid after aeration can be a gas or steam form. The liquid becomes aerated and thins out. Read More
Fred Yunt has written: 'Aeration equipment evaluation' -- subject(s): Water, Aeration Read More
Aeration (also called aerification) is theprocess by which air is circulated through, mixed with or dissolved in a liquid or substance. Read More
The water table is the very top layer of the zone of saturation, therefore separating it from the zone of aeration. Read More
A region below the Earth's surface that is marked by the presence of both water and air in the pores of rocks and soil. Also called aeration zone. Read More
Aeration. Read More
it is your hair Read More
Depends on whether or not you have aeration (an air pump). If no aeration, then you shouldn't put more than 2-3 fish "inches" (total inches of fish) in the aquarium. If you do have aeration going, then you can double this amount and have up to 6 inches of fish. Read More
the zone of aeration Read More
Aerate or aeration. Read More
Norman Nash has written: 'Oxygen aeration at Newtown Creek' -- subject(s): Purification, Sewage, Oxidation, Sewage disposal plants, Aeration Read More
When you are creaming butter and sugar, aeration creates little bubbles that allow leaveners like baking powder to get inside those bubbles to create rise in baked goods. Read More
Aerification is another name for aeration, especially of the soil. Read More
water table Read More
You can not use explosives for lawn aeration. This process should only be done with a lawn aerator. To use explosives could be incredibly dangerous and most likely illegal in your area. Read More
The zone of infiltration is where the soil or rock is filled with water in its pores versus being filled w/ air in its pores with the zone of aeration. I think. YOLO Read More
it increases the rate of aeration Read More
The water table. Read More
Capillary action Read More
It is just like aerating the ground. Poking holes in it! Read More
The zone of aeration. Read More
Yes, it is true. Read More
George L. Knapp has written: 'Aeration of natural waters' -- subject(s): Aeration, Bibliography, Water 'Urban hydrology' -- subject(s): Bibliography, Hydrology, Municipal water supply Read More
This depends on the temperature and the aeration of the bathroom. Read More