The principles of chemistry in cuisine: air cushions
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Has anyone ever had this experience: after cooking the food and pouring it into a plate, as soon as it’s placed in the plate, the plate starts moving from side to side like a hovercraft! What is the principle behind this? Could it be that at the moment of pouring, the air in the space at the bottom of the dish heats up and expands? Please ask a skilled chef in chemistry to explain it! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
That’s indeed the case. But the prerequisite is that the countertop must be flat and smooth (glass, tiles), and the bottom of the dish (the foot of the dish) must also be flat and smooth, without any cracks. The air in this relatively enclosed space is heated, causing its volume to expand and push up the plate, which in turn results in the plate sliding.
There is actually another phenomenon: with a pot lid that has no vent holes, it’s easy to open the lid when there is hot food inside. After cooling down, it becomes difficult to open, but a little heat will suffice to open it. The reason is the relatively sealed space: as the air inside cools down, its volume decreases, creating a negative pressure.
Hehe, thanks for the compliment. In 1996, I was already a second-level chef at a four-star hotel.
Ceramic plates don’t conduct heat as quickly, right?
I doubt it too; it needs to be sealed properly, and there should be oil on the stove top, right?
Both of my dishes were like this – they almost fell apart
I’ve had that experience too; the plate was placed on the edge of the table and drifted down
I see, haha. These are some good little tips for everyday life