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Distillation, also classical distillation, is the process of separating the component substances of a liquid mixture of two or more chemically discrete substances; the separation process is realized by way of the selective boiling of the mixture and the condensation of the vapors in a still.
[2] for example, to extract limonene (boiling point 176 °C) from orange peels. Steam distillation once was a popular laboratory method for purification of organic compounds, but it has been replaced in many such uses by vacuum distillation and supercritical fluid extraction. It is however much simpler and economical than those alternatives ...
McGee, Harold, The Curious Cook. North Point Press, Berkeley, 1990. McGee, Harold, On Food and Cooking: The Science and Lore of the Kitchen. Scribner, New York, 2004. ISBN 0-684-80001-2. This, Hervé, Building a Meal: From Molecular Gastronomy to Culinary Constructivism, Columbia University Press 2009 ISBN 978-0-231-14466-7
Distillation, widely used in petroleum refining and in purification of ethanol separates volatile liquids on the basis of their relative volatilities. There are several type of distillation: simple distillation, steam distillation etc. Water purification combines a number of methods to produce potable or drinking water.
The techniques used by a mixologist are mostly bound to the new equipment which is provided by the molecular gastronomy. They are, for the most part, adaptations of new techniques for food preparation. Some techniques originally created for food applications can nowadays be commonly found in cocktail bars.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
The science of distillation is based on the fact that different substances evaporate at different temperatures. Unlike other extraction techniques based on solubility of a compound in either water or oil, distillation will separate components regardless of their solubility. The distillate will contain compounds that vaporize at or below the ...