Ultraskaņas aparāti mixoloģijā: mācieties no meistara Dario Comini

Dario Comini, viens no slavenākajiem bārmeņiem – also known as Italy’s Godfather of Molecular Mixology – izmanto sonikatoru, lai radītu izcilus kokteiļus. Viņš izmanto augstas intensitātes ultraskaņas spēku, lai iegūtu esences, ievadītu stipros alkoholiskos dzērienus, izturētu alkoholu un izveidotu unikālus garšas maisījumus.

Dario Komini – Līderis mixoloģijā

Dario Comini, vizionārs miksologs aiz Notingemas meža bāra Milānā (Itālija), ir revolucionizējis mixoloģijas mākslu, novatoriski izmantojot maz ticamu rīku: ultrasonicator. Ar aizraušanos ar kokteiļu radīšanas robežu pārkāpšanu, Comini ir izmantojis ultraskaņas tehnoloģijas spēku, lai paaugstinātu garšas, tekstūras un vispārējo dzeršanas pieredzi.

Dario Comini’s fascination with ultrasonication stemmed from his desire to extract deeper flavors from ingredients and enhance the molecular interactions within his concoctions. Recognizing the potential of ultrasonic waves to accelerate mass transfer and improve ingredient infusion, he began experimenting with the ultrasonicator UP200ST in his bar.

At the heart of Comini’s approach lies the understanding that the low-frequency ultrasound waves transmit approx. 20,0000 vibrations per seconds into the sonicated liquid. The thereby occurring phenomenon of acoustic cavitation generates intense energy, leading to the breakdown of cell walls, increased contact between molecules, and enhanced extraction of flavors. Comini harnesses this power to extract essences, infuse spirits, and transform the composition of his cocktails.

One of Comini’s groundbreaking techniques involves using the ultrasonicator to create rapid aging effects in spirits. By subjecting spirits to ultrasonic treatment, he can simulate the maturation process, imparting rich flavors and smoothness in a fraction of the time. This technique allows him to experiment with unconventional combinations and deliver complex profiles that would typically require years of traditional ageing.

Comini izmanto arī ultrasonicator, lai iegūtu dinamiskas esences no augļiem, garšaugiem un botāniskajiem produktiem. Pakļaujot šīs sastāvdaļas ultraskaņas viļņiem, viņš sasniedz augstāku ekstrakcijas līmeni, notverot garšas un aromāta tīrāko būtību. Šī metode ļauj viņam radīt sarežģītus un harmoniskus maisījumus, pārkāpjot garšas un ožas sajūtu robežas.

Furthermore, Comini’s use of ultrasonic technology extends to the realm of texture manipulation. By applying the ultrasonicator to certain mixtures, he can enhance the mouthfeel, creating silky-smooth cocktails that tantalize the palate. The controlled application of ultrasonic energy allows him to modify the viscosity and emulsification properties of his creations, resulting in visually stunning and sensorially captivating drinks.

Comini’s innovative use of the ultrasonicator in mixology has garnered international acclaim and recognition within the bartending community. His boundary-pushing techniques have inspired a new wave of mixologists to explore the untapped potential of ultrasonic technology in cocktail creation.

Notingemas meža bārs Milānā ir kļuvis par inovāciju un radošuma bāku Dario Comini vadībā. Ar savu bezbailīgo garu un nelokāmo centību pārkāpt miksoloģijas robežas viņš turpina izaicināt konvencijas un no jauna definēt kokteiļu veidošanas mākslu. Izmantojot savu novatorisko ultrasonikatora izmantošanu, Dario Comini ir paaugstinājis mixoloģiju jaunos augstumos, piedāvājot viesiem neaizmirstamu un multisensoru pieredzi, kas pārsniedz tradicionālās kokteiļu robežas.