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.
- **The principle:** Components of different densities separate at different rates under centrifugal acceleration. Fat (less dense than water) moves to the centre; water (denser) moves to the outside; proteins and particles (denser than water) pack at the bottom. - **Tomato water (restaurant application):** Raw tomatoes puréed and spun in a centrifuge at 4,000 × g for 20 minutes — the tomato's water separates completely from the pulp and skin, producing a crystal-clear, bright-tasting liquid with maximum tomato aroma. This is the basis of chilled tomato consommé in modern tasting menus. - **Home approximation:** Frozen-thawed tomatoes strained through a cloth — freezing ruptures the tomato cells, releasing more liquid than pressing alone.
Modernist Cuisine