The perfect tomato consommé? Transparent gazpacho? Pepper water? Apple juice that doesn't get dark?

At first glance, cryofiltration seems to be a complex technique, but in reality it is simple and does not require expensive equipment. And what is really important - it is equally well applicable to broths, fruits and vegetables. And because it does not require heating, it allows you to preserve the original flavors and aromas of the products.

We tried a variety of methods for filtration of liquids - including micro - packages and expensive filters. When chief Jordi Cruz told us about this method, we did not believe that the results could be so impressive. Well, sometimes the easiest option is the best.

Jordi Cruz, the chef of ABaC restaurant (2 Michelin stars) is a big fan of consomme. In his own words: "I am the chief of liquids. I really like to create good consommes, broths and sauces." In his ongoing research into flavors and ingredients, he decided to freeze goat's milk in an ice cream bucket and then thaw it in the fridge. He noticed that the liquid was divided into two parts - muddy and crystal clear.

Cryofiltration is the process of freezing liquid (broths, fruits, vegetables - whatever) and then defrosting in the refrigerator when the ice placed on the gauze over the container thaws, leaving the "hard parts" on top. Thanks to this technique, Cruz gets a stunning mushroom broth for his dish " Liquid Parmesan gnocchi and mushroom tincture»

"We made an amazing mushroom sauce using fresh mushrooms, chicken broth, butter and cream. After we froze it and it thawed on the fabric, with a density of about 400 microns, we got a transparent mushroom consomme. Which we use in the dish»

Cryofiltration is a great way to get Apple juice that does not oxidize. It is enough to freeze the cut Apple and then defrost it.

Jordi tried to apply cryofiltration to everything, but it works best with mushroom consomme, with kefir mixed with grape juice, gazpacho and pepper water.

For cryogenic filtration, we find it very convenient to take a perforated tray covered with four layers of gauze. We used this option to make tomato water and the result was much better than with filters .

This water can be used to prepare tomato foam, tomato spheres or serve as an independent dish - aperitif.

Ingredients:

3 kg of tomatoes

Preparation:

1) Peel the tomatoes and remove the seeds. To remove the skin, make cuts crosswise and dip tomatoes in boiling water for 10-15 seconds. Fold into a bowl of ice, cool and peel.

2) Cut the tomatoes and blend.

3) Pour the tomato puree into a flat container and place in the freezer.

4) Place a perforated pan with 4 layers of gauze in a larger volume of gastronomy.

5) Put the frozen puree on the cheesecloth and defrost in the refrigerator for 24 hours.

6) Pour pure tomato consommé lower Gastronorm containers.