Even today, I hear you ask what is the difference between the classic cream to assemble and no, that is animal and vegetable.
not think I have to explain what it is and how you get the cream animal as I should debunk the benefits of using vegetable cream.
inninzitutto Deepen the process to obtain the cream plant.
latter is obtained from vegetable, at best biological eg. soy, which does not require nor fractionation procedures, nor hydrogenation.
In the vast majority is produced by frazionameto hydrogenation or even more, to the more dannnoso.
fractionation of vegetable oils is a process by which the various components of fatty oil (fractions) are separated, the fractions are characterized by a different "strength" are often some other liquid and solid.
Hydrogenation is a chemical reaction through which the carbon-carbon multiple bonds of alkenes, alkynes and aromatic compounds are reduced to single bonds by addition of hydrogen atoms to the molecule. The reverse reaction is called dehydrogenation. It is an electrophilic addition reaction.
To exclude the idea that the cream plant has a cholesterol content lower than or animal that has fewer calories, in fact, the first containing trans fats and saturated unlike the latter, do not also contribute to the beneficial cholesterol balance, but worsen and caloric intake is the same for both: 250/330 calories x 100 gr. both.
Noting that the use of vegetable cream is not really recommended, we must ask ourselves whether a whipped animal, which may be slightly heavier on the palate, creamy with a boycott is tasteless and almost harmful in the long term for the consumer.
As chef de cuisine, having to propose several questions that combine benefits and operating modules, I can say that, though moderate, the use of vegetable cream is to be granted only if used sparingly, perhaps to stabilize the mass of the classic whipped cream, but esculsa for sauces and / or desserts that require no an assembled product (panna cotta, crème brule or crema catalana ... etc) and always Rate benefits and damages resulting from use.
Andrea Piobbico
not think I have to explain what it is and how you get the cream animal as I should debunk the benefits of using vegetable cream.
inninzitutto Deepen the process to obtain the cream plant.
latter is obtained from vegetable, at best biological eg. soy, which does not require nor fractionation procedures, nor hydrogenation.
In the vast majority is produced by frazionameto hydrogenation or even more, to the more dannnoso.
fractionation of vegetable oils is a process by which the various components of fatty oil (fractions) are separated, the fractions are characterized by a different "strength" are often some other liquid and solid.
Hydrogenation is a chemical reaction through which the carbon-carbon multiple bonds of alkenes, alkynes and aromatic compounds are reduced to single bonds by addition of hydrogen atoms to the molecule. The reverse reaction is called dehydrogenation. It is an electrophilic addition reaction.
To exclude the idea that the cream plant has a cholesterol content lower than or animal that has fewer calories, in fact, the first containing trans fats and saturated unlike the latter, do not also contribute to the beneficial cholesterol balance, but worsen and caloric intake is the same for both: 250/330 calories x 100 gr. both.
Noting that the use of vegetable cream is not really recommended, we must ask ourselves whether a whipped animal, which may be slightly heavier on the palate, creamy with a boycott is tasteless and almost harmful in the long term for the consumer.
As chef de cuisine, having to propose several questions that combine benefits and operating modules, I can say that, though moderate, the use of vegetable cream is to be granted only if used sparingly, perhaps to stabilize the mass of the classic whipped cream, but esculsa for sauces and / or desserts that require no an assembled product (panna cotta, crème brule or crema catalana ... etc) and always Rate benefits and damages resulting from use.
Andrea Piobbico
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