Centrifugation: Fat and Liquid Separation
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Origin
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Description
Centrifugation — spinning a mixture at high speed to separate components by density — allows the separation of components that cannot be separated by conventional means. The most useful culinary application: clarifying stocks and juices without filtration, separating fat from emulsions without heat, and producing "centrifuged tomato water" — the crystal-clear, intensely flavoured liquid separated from tomato at high g-force.
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The Thread
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Flavour Context
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Pillars V — VII
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