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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A thermal‑chemical technique that concentrates flavor by evaporating solvent under reduced pressure while preserving thermolabile aromatics.
Origin: modernist cuisine chefs (21st century) — Spain (El Bullí)
See full technique reference →Rotary evaporation uses a reduced pressure (0.1–1 atm) and gentle heating (40–80 °C) to evaporate the solvent from a flavor extract. The solvent is removed in a rotating vessel that increases surface area, while a condenser recycles the vapor back to the liquid phase. This process concentrates volatile aroma compounds without exposing them to high temperatures that would cause degradation.
Primary Reaction
solvent evaporation under reduced pressure
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Key Variables