Ultrasonic Cooking: Mixers & Recipes
Ultrasonictors are powerful blenders and homogenizers, whose application is not limited to lab and industry. Since a few years, ultrasonicators have found their way into the gourmet kitchens, too. Prestigious star-arwarded gourmet restaurants, small gems of finest food, cooking school as well as amateur chefs use ultrasonic devices to explore the molecular cuisine creating unique dishes. Find below the basics of ultrasonic cooking and get inspired by ultrasonic recipes!
Innovative Recipes with Ultrasound
Click on the bullet points below to read more tips and tricks about how to create ultrasonically inspired dishes!
Coffee - Cold Brew
For a more scientific background of ultrasonic caffeine extraction, read more here!
Wine, Spirits, Liquors
Besides of aging, our ultrasonicators are ideal for making alcoholic infusions. Just add your flavoring ingredient, e.g. lavender, orange peel chips, crushed chili to your booze (e.g. vodka, white rum) and sonicate the mixture – preferably in an ice bath to control the temperature. After sonication remove the solid particles by straining. Ready is your home-made flavored liquor!
For a more scientific background of ultrasonic wine aging, learn more by clicking here!
Shrimp Stock - Recipe of Michelin Star Chef Sang-Hoon Degeimbre
125 grams grey shrimp
1.5 liters of water
1 tablespoon tomato puree
1/2 carrot, chopped
1/4 teaspoon salt
Yield: 1.5 liters
Bake shrimp in at 130°C for 20 minutes. Put all ingredients in a large pot. Set the device (Hielscher UIP1000hd, B2-1.8, BS2d22) to sonication at 50% amplitude for 10 minutes. Blend, strain, and reduce to the desired consistency.
To watch Sang-Hoon Degimbre’s video, please click here!
Gravy and Marinades
Example: Red Wine Gravy
4 tablespoons melted duck fat
1 diced onion
200mL red wine
4 tablespoons port
500mL vegetable stock
Put the ingredients in a saucepan and let the mixture simmer for a few minutes. Fill the gravy in a beaker and sonicate for 60 – 90 sec. Strain through a mesh and reheat shortly to the boiling point.
Move the ultrasonic probe in the oil so that the plant parts will be evenly affected by the ultrasound waves.
- For 400mL of a vinegar-in-oil vinaigrette (W/O): Place the sonotrode in the beaker with oil and switch the ultrasonic device on. Add the vinagre gradually to the oil (e.g. ratio 1:3). For best effects, you can use a syringe and inject the vinegar directly into the intense cavitation zone beneath the probe. Sonicate the mixture approx. 20-40 sec. An ice bath for cooling is recommended. The vinegar droplets will be encapsulated in the oil phase so that the oil taste will be more dominant. If you want dominant vinegar flavor, follow the procedure below.
- For 400mL of a oil-in-vinegar vinaigrette (O/W): Place the sonotrode in the beaker with oil and switch the ultrasonic device on. Add the oil gradually to the vinegar (e.g. ratio 1:3). For best effects, you can use a syringe and inject the oil directly into the intense cavitation zone beneath the probe. Sonicate the mixture approx. 20-40 sec. An ice bath for cooling is recommended. The oil droplets will be encapsulated in the vinegar phase so that the vinegar taste will be the highlighted flavor.
Fruit & Vegetable Purees
Example: Pumpkin soup
500gr of roasted pumpkin and add 500mL of vegetable broth, 2 tblsp of cream and some condiments. Sonicate the mixture for 3-4 min. For an even sonication and a high release of gustatory substances, gentle stirring is recommended.
Ingredients: ¼ cup (60ml) of white vinagre, ½ cup of shallots (2½-3 ounces = 2½ -3 small shallots), ¼ cup (60ml) white unseasoned rice vinegar, 1/8 teaspoon of salt, 1/8 teaspoon of sugar, 1 ½ teaspoons of freshly crushed peppercorns, a squeeze of lemon, For garnish: chopped chives, optional: 3 tablespoons of salmon or trout row
- Poor ¼ cup of white vinegar and ¼ cup of white unseasoned rice vinegar in a glass beaker (optimally with a diameter of 2.8-3.9in/ 8-10cm). Place the glass beaker with the vinegar into a cold water or ice bath. Insert the UP200Ht with sonotrode S26d40 and sonicate the liquid mildly at 50% amplitude setting for 20sec, moving the sonotrode gently in the liquid to ensure an even ultrasonic treatment. Pause for 30sec and repeat the sonication procedure for 20sec.
The ultrasonication of the vinegar results in a smoother, rounder taste as the acidity of the vinegar is lowered.
- Peel the shallots and chop them finely. Add the minced shallots, the freshly crushed pepper, sugar and salt into the glass beaker and stir it with a spoon.
- Sonicate the mixture gently a 50% amplitude for 30sec whilst moving the sonotrode slowly.
- Chill the vinaigrette in the refrigerator over night. Before serving stir the shallot vinaigrette up to remove sedimentation.
Ultrasonic French Fries
Enjoy your crunchy starch-infused french fries with ultrasonically prepared ketchup and mayonnaise!
Meat - Tenderizing & Marinating
Ultrasonic Mixing of Xanthan Gum
If you want to create a xanthan foam, just choose a probe with larger tip diameter and move the ultrasonic probe in the suspension of liquid and xanthan gum up and down. Whenever the probe is on the surface (almost over the liquid surface) of the liquid, air bubbles are entrapped, so that a light espuma is formed.
Ultrasonic Vinegar Ageing
For a more scientific background of ultrasonic vinegar aging, learn more by clicking here!
Hielscher’s broad product range offers smaller ultrasonicators for the use in a private kitchen of ambitious cooks as well as large ultrasonic homogenizers for highly professional chefs and their large gastronomy kitchen.
Tell us your purpose – we are glad to recommend you a suitable device!
Facts Worth Knowing
Ultrasonic tissue homogenizers are often referred to as probe sonicator, sonic lyser, ultrasound disruptor, ultrasonic grinder, sono-ruptor, sonifier, sonic dismembrator, cell disrupter, ultrasonic disperser or dissolver. The different terms result from the various applications that can be fulfilled by sonication.