ri-science

ri-science:

Transformation of a supersaturated solution into solid crystals

It just takes one small nudge to spark the transformation of a seemingly stable liquid into a solid. The liquid – a supersaturated solution of sodium acetate – consists of water with more dissolved sodium acetate salt than can be stably sustained. Drop in a salt crystal and provide the kick needed to start the transformation into the more thermodynamically favourable solid state.

But if the solid state is more thermodynamically stable, why does it exist as a liquid at all? It’s to do with scale: the solution is only better off as a solid at the macroscopic scale – the scale of the whole solution. On a microscopic scale, the individual crystals are not thermodynamically favourable, so until you start it off with a salt crystal (which is, relatively, a huge disturbance), the transformation won’t begin.

Watch the full ‘Tales from the Prep Room’ film for more explanation, extra footage, and the curious problem we encountered when filming.

peegaw
peegaw:

masterchefonfox:


Submitted by Notions and Notations of a Novice Chef
For the final MasterChef mystery box challenge at home we have: Chorizo, Rosemary, Asparagus, Orechiette, AP Flour, Ground beef, Grits, Canned baby corn, Garlic powder, White rice and Butter.
It’s my personal favorite basket, since the ingredients are all pretty versatile and don’t have the tendency to point to one specific cuisine. My submission is pretty simple and uses three of the above as its main components. Let’s get started:
PARISIENNE GNOCCHI AND ASPARAGUS:
1 cup water
8 tablespoons salted butter
1 1/4 cup all purpose flour
1/3 cup grated Parmesan cheese
3 large eggs
2 tablespoon chopped parsley
1 1/2 tablespoon olive oil
1 lb asparagus
1 1/2 tablespoon unsalted butter
2 cloves of garlic, minced
Bring water and water to a boil in medium saucepan over high heat. Add in all the flour and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium low and cook while stirring until the dough pulls away from the sides of the saucepan.

Remove pot from heat and add in the eggs, one at a time, beating after each addition to prevent the eggs from curdling. Add in the chese and chopper parsley. Transfer the mixture to a piping bag fitted with a 1/2 inch tip.
Let mixture rest for 30 minutes at room temperature. Meanwhile, bring a large pot of lightly salted water to a simmer. Have a rimmed baking sheet ready on the side. Holding the bag over the boiling water, squeeze the mixture out and cut it off with a knife or scissor into 1-inch lengths and let them fall into to water. Continue cutting as many as you can in 1 minute, then stop.
When all the gnocchis have floated to the top, continue cooking for about 3 more minutes. Fish them out with a metal spider and transfer to rimmed baking sheet. Drizzle with olive oil and toss to coat. Repeat with remaining dough. Set aside to cool for another 30 minutes.

Trim and blanch the asparagus in salted water. Cut into bite sized pieces and set aside.
Heat the unsalted butter in a skillet over medium high heat. Add in the garlic and cook for 1 minute. Add the gnocchi and cook until brown and toasty. Add in the blanched asparagus and season to taste.


Grate some parmesan cheese or any cheese you like on top before serving.


Enjoy!

Last one!

peegaw:

masterchefonfox:

image

Submitted by Notions and Notations of a Novice Chef

For the final MasterChef mystery box challenge at home we have: Chorizo, Rosemary, Asparagus, Orechiette, AP Flour, Ground beef, Grits, Canned baby corn, Garlic powder, White rice and Butter.

It’s my personal favorite basket, since the ingredients are all pretty versatile and don’t have the tendency to point to one specific cuisine. My submission is pretty simple and uses three of the above as its main components. Let’s get started:

PARISIENNE GNOCCHI AND ASPARAGUS:

  • 1 cup water
  • 8 tablespoons salted butter
  • 1 1/4 cup all purpose flour
  • 1/3 cup grated Parmesan cheese
  • 3 large eggs
  • 2 tablespoon chopped parsley
  • 1 1/2 tablespoon olive oil
  • 1 lb asparagus
  • 1 1/2 tablespoon unsalted butter
  • 2 cloves of garlic, minced

Bring water and water to a boil in medium saucepan over high heat. Add in all the flour and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium low and cook while stirring until the dough pulls away from the sides of the saucepan.

image

Remove pot from heat and add in the eggs, one at a time, beating after each addition to prevent the eggs from curdling. Add in the chese and chopper parsley. Transfer the mixture to a piping bag fitted with a 1/2 inch tip.

Let mixture rest for 30 minutes at room temperature. Meanwhile, bring a large pot of lightly salted water to a simmer. Have a rimmed baking sheet ready on the side. Holding the bag over the boiling water, squeeze the mixture out and cut it off with a knife or scissor into 1-inch lengths and let them fall into to water. Continue cutting as many as you can in 1 minute, then stop.

When all the gnocchis have floated to the top, continue cooking for about 3 more minutes. Fish them out with a metal spider and transfer to rimmed baking sheet. Drizzle with olive oil and toss to coat. Repeat with remaining dough. Set aside to cool for another 30 minutes.

image

Trim and blanch the asparagus in salted water. Cut into bite sized pieces and set aside.

Heat the unsalted butter in a skillet over medium high heat. Add in the garlic and cook for 1 minute. Add the gnocchi and cook until brown and toasty. Add in the blanched asparagus and season to taste.

image

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Grate some parmesan cheese or any cheese you like on top before serving.

image

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Enjoy!

Last one!