Food starts with Mapo Tofu

Chapter 845 Do it yourself, have enough food and clothing (ask for a monthly ticket)
In the early morning of the next day, Chen Nian went to the imperial dining room early and began to prepare the dessert he was going to make today.

This time he plans to make a mousse.

The ingredients in the palace are not complete enough. Although there is no seasoning for the finished product, it can still be made with these ingredients.

The first is gelatine.

Although in reality, most dessert shops and western restaurants also buy gelatin jelly or gelatin sheets directly, but gelatin itself is made of gelatin or fish gelatin.

The bones, skin, and tendons of cattle, fish, and pigs can all be extracted, and their ingredients are animal protein colloids.

Considering that it may have some fishy smell, in order to minimize this smell, the aged chose to use beef tendon.

And the gelatin was made before it was old, so it is very familiar to do it at the moment.

Although it will be aged well, it is quite troublesome to make gelatine from scratch. It took more than an hour to age before getting it ready. People will take it to the ice cellar for refrigeration, and then start to make cream again after aging.

When making cream, Chen Nian thought that there would still be many opportunities to make desserts by himself in the future. It seemed that it was time to take some time to make more butter, cheese and gelatine for later use.

These ingredients have a relatively long shelf life when refrigerated, and they are used more when making desserts, whether they are making cakes, biscuits, or baking bread, they can be used.

In this way, you don't have to make it fresh every time when making it, and you can use it directly.

It's a pity that Chen Nian doesn't have it on hand now, so the butter has to be made from scratch.

However, part of the cream is still needed to make butter, so he took another part of the cream that he had just made, first added a small amount of salt, and then began to stir quickly, directly whipping the cream to [-]% hardness.

After beating the top, pieces of butter began to separate, but at this time he still didn't stop, and continued to send. He didn't stop until the butter was completely clumped and milk appeared at the bottom that could not be stirred.

It took him nearly half an hour for this step alone, and his hands were sore from the beating.

After straining the butter through a strainer, age the butter by placing it in ice water with ice cubes.

These ice cubes were specially boiled and frozen by Chen Nian before he left yesterday. After all, the nobles want to eat them, so it is not good to use the well water directly.

Immediately afterwards, he began to knead the butter continuously in the ice water. Under the effect of low temperature, the butter will further condense into a ball, and the water will be squeezed out because it does not reach the freezing point. Finally, the aging will knead into a ball Take out the butter, carefully wipe off the excess water on the surface, put it into a rectangular mold, and hand it over to the people below to refrigerate and shape it in the ice cellar.

After making the butter, you have to make some cheese. Pour the milk into the pot and heat it on a low heat. When the temperature reaches about [-] degrees, add a little white vinegar to it and stir it to make it Flocs appear.

Seeing that the milk is in this state, the aging will cover the lid directly, allowing the protein inside to continue to react with the acid.

After about 10 minutes of touching, the aging feeling is almost done, so I took a container and added a layer of screen on it, and then spread two layers of gauze, poured the reacted milk into the gauze, and filtered the water. The water that comes out is the whey, and what remains in the gauze is the cheese.

Put these cheeses on a plate like making tofu, put a heavy object on it, and have people take these cheeses to the ice cellar for refrigeration.

By now, the previous gelatine sheets and butter should have almost condensed, but it will take a while, so the old man is not in a hurry to get it, but takes advantage of this time to put cheese, butter and gelatin Do more.

This time the aging is relatively large. After all, these are to be stored for later use. If the ingredients to be used today are made so large, then if you want to wait for the solidification, you may have to wait until the old head moves.

Wait until the butter, gelatin and cheese in the ice cellar are solidified, and then take them to the kitchen for further production.

Today's mousse is going to be orange-flavored, because a few days ago, a minister from the south returned to the court and specially brought a lot of local specialties to the emperor.

Among them are oranges.

These oranges all look plump and round. After being cut open, they are thin-skinned and fleshy. They are full of fruity aroma and overflowing with water. Moreover, there is a machine specially used for squeezing juice in the kitchen here, so you can directly use them without aging. crowded.

Put the squeezed oranges into a container, then cut some gelatin for aging, first melt it with water, then pour in part of the orange juice, and prepare to make jelly and put it aside for later use.

Aging takes the finished cheese and puts it in a container to heat and melt it, and then adds the remaining small part of orange juice to the cheese three times. Before adding each time, the aging will first stir it evenly.

At this time, the aging melts the gelatin like cheese in heat-insulated water, and pours it into the cheese juice and stirs evenly.

Smell the aroma and fruity taste inside, and it has a strong fragrance before it is finished.

But it’s not over here, the old age also added the cream to it, and stirred it evenly again.

After finishing here, Chen Nian first poured part of the cheese liquid into the container, and asked people to take it to the ice cellar for refrigeration.

After touching for about 15 minutes, the old man brought back the solidified cheese liquid again.

And the chef assistant looked at the state of the mousse liquid inside, and seemed to understand something. These desserts seemed to need to be frozen to make them solidify.

But he didn't dare to say that now Chen Nian is a celebrity under Song Qingzhou's master Song, and the food he cooks is also very popular with His Majesty. If someone finds out that he secretly steals the teacher, his life will be over, so he can only Honestly, do it according to the requirements of the old age.

Seeing that the returned mousse liquid had completely solidified, Chen Nian spread orange jelly made of oranges and gelatine on top, and then poured in the remaining cheese liquid.

After calculating the time, Chen Nian decided to put the mousse directly into the ice.

If it's just outside, it's refrigerated, but if it's inside, it's frozen.

Because it is less than two hours before the meal time, but if it is refrigerated, the time is not enough.

Next, Chen Nian had nothing else to do, because what he made today was also dessert, and Song Qingzhou probably wouldn't use himself to help.

So Chen Nian began to think about making ice cubes. The ice used in the ice cellar is cut from the moat in winter. It is okay to cool off the heat, but there is no way to eat it directly.

It is also inefficient to refreeze ice cubes among these ice cubes, and the temperature is not enough.

If you want to sharpen your affairs first, you must first sharpen your tools.

Chen Nian felt that he had to artificially get some ice cubes out.

Under the existing conditions, it is most convenient to make ice with saltpeter for aging, but the biggest problem is whether you can get saltpeter.

In the Great Xia Dynasty, saltpeter was a controlled item, and ordinary people couldn't get it at all. Even if they got it, they had to use it secretly. If it was reported, the government could turn around and arrest people.

So Chen Nian felt that this matter should not be done rashly. If someone found out that he collected saltpeter and turned around and said that he intended to rebel, then he would have eight mouths all over his body and he would not be able to speak clearly.

But once you can make your own ice in the old age, it will be much more convenient to do many things in the future. At that time, not only the cakes that need to be refrigerated, but also some ice cream and ice cream can be made.

However, making ice with saltpeter is actually a little troublesome, because it is not simply putting saltpeter into water. If you do this, you can make ice, but the same saltpeter will also release harmful substances when it reacts with water. The poisonous substance in the human body, if this is eaten by the emperor, it will really become a conspiracy.

Therefore, two large and small pots or jars must be used to set them together.

After the problem of toxicity is solved, there is also the problem of temperature.

It is early summer now, and the weather is still relatively hot. It is about 25 degrees outside, and the water temperature is about [-] degrees under standard atmospheric pressure.

The freezing of water also requires two steps. The first step is to let the water drop from 25 degrees to zero degrees, and then freeze from zero degrees, and continue to release heat.

Thinking of this, Chen Nian suddenly felt a little dizzy.

Because making ice by yourself is bound to be watched by someone. If you don’t really make ice, others will easily doubt your real motive for taking saltpeter.

Therefore, the aging has to be calculated in advance before this.

At that time, we must figure out how much water to use, how much saltpeter to use, what volume to use for the tank, and how much heat can be released for how long.

Otherwise, at that time, I would bring saltpeter and make ice under the eyes of others, but it would fail directly when I came up, and I would not be able to do anything afterwards.

Therefore, Chen Nian directly found a pen and paper, and began to calculate.

根据Q=cmt，水比热容4.2×10J/(kg·℃)取一升水，那么t 25→0℃释放105千焦热量。

Old age keeps writing on paper.

When one gram of water freezes at 0°C, it will release 80 calories, that is, 334.8 joules, and then round it up, which means that one kilogram of water will release 334KJ.

In addition to the previous 105, that is to say, water needs to release 430 to 9000 joules at normal outdoor temperature to reach below 0 degrees and start to condense.

After considering these, Chen Nian began to count saltpeter again.

The main component of saltpeter is potassium nitrate. Although the purity of industrial saltpeter can usually reach more than 99%, the purity here is definitely not that high.

Even if it is purified by the craftsmen of the Ministry of Industry, it would be good to reach [-] to [-]% in the end.

However, when calculating the old age, it is still decided to calculate according to the specifications of industrial saltpeter, and then adjust it through the error.

The heat of dissolution of KNO is 34.89KJ/mol. Considering the old age, I learned in school that the solubility of KNO at 20°C is about 31.6g.

Then, at 25°C, the solubility is 35g, and the molar mass of potassium nitrate is 101g/mol.

Then through calculation, it is calculated that 439g KNO is needed to absorb 1270.8kJ heat, and the density of KNO is 2.109g/cm, which is 602.57cm.

Converted to the density of water, it is about 602 milliliters, which is more than a catty.

The relative density of water and saltpeter is 1:2.11, and considering the impurities in it, it should be around 2.2~2.3.

Since the aging has not been tested, he can only take an intermediate value of 2.25, but in this way, basically only 0.45 kg of saltpeter can be used to make 1 kg of ice.

If the quantity is sufficient, it is safest to use 0.5~0.6 kg of saltpeter by yourself. After all, some loss in the middle and the purity of the saltpeter that was temporarily put aside in the previous calculations must be considered.

And it is mainly at normal room temperature. If you put the boiled clean water in a well or ice cellar to cool down in advance, you will need less saltpeter.

In short, after the calculation is done, Chen Nian will have a good idea.

As soon as he wrote a few large sheets of paper, Song Qingzhou came over to see what Chen Nian was doing.

As a result, at a glance, Chen Nian drew a bunch of things he didn't recognize on the paper like a ghost drawing.

"What are you doing?" Song Qingzhou asked curiously.

"This is to calculate some data, and I want to make something good for His Majesty and ladies."

As a result, when Song Qingzhou heard this, the doubt on his face disappeared, and he gradually became frightened.

After looking around for a few times, he found that no one was paying attention, so he lowered his voice and said, "What good thing? Let me tell you, don't mess around, maybe you are drawing symbols..."

Hearing this, Chen Nian got up quickly: "Master, don't dare to talk nonsense. I am just calculating, not drawing symbols. I learned this calculation method from an alchemist when I was young, and the purpose of my calculation is Also for ice."

"Ice making?"

"Ice is still used, isn't that something you can get in winter?"

Chen Nian shook his head: "Master, is the ice left over from winter still edible? You think this is equivalent to leaving a glass of water for several months, and it must be undrinkable, but with my method , You can also get fresh ice cubes in summer, and there will definitely be no problem eating them."

"Does that require symbols?"

"Master, I'm really not a talisman, because the proportion of ice making can only be known through calculation."

Song Qingzhou was still skeptical and looked at Chen Nian with a worried face, but he still chose to believe in Chen Nian for the time being.

Because he couldn't think of any reason for Chen Nian to do such a rebellious thing.

"Well, then you can take it easy."

"Don't worry, Master, I know it well."

Seeing Chen Nian put away these draft papers, Song Qingzhou went back to the kitchen with a lot of worries and arranged for people to prepare the dishes.

At this time, Chen Nian also came to the ice cellar with those draft papers, some fruits and decorations.

Cut the finished mousse into triangles and arrange fruits and herbs on top.

Also put ice on the bottom of the food box.

"Okay, everyone can take these away."

(End of this chapter)