OK...so 2 cups strained fresh carrot juice addded to .05% gelatine.....freeze...thaw in fridge w/ coffee filter will yield a clear carrot juice??
So .05% gelatine.... is by weight of the carrot juice?
I'm the one who posted those steps on ideasinfood regarding the carrot juice. I'll reproduce them here since this did work. I'll add any notes to make it very specific:
1. Cook diced carrots, once soft, puree with enough liquid.
2. Strain through fine sieve (or cheesecloth, I used a chinois and the result is an orange carrot juice).
3. Remove one cup of liquid and cool to room temp( I cooled this quickly by setting the container in cold water).
4. To the room temp cup of liquid, add .5% of gelatin by weight of the total amount of liquid.
5. Stir and let cup of liquid stand for 5 minutes.
6. Return to the rest of hot liquid and stir throughly.
7. Cool to room temp and then place in freezer to freeze.
8. Remove now frozen liquid and place in fine seive(or cheesecloth) over bowl and allow to thaw in refrigerator for 1 to 2 days.
As I said, this worked. The result was a clear liquid with a slight orange tint that tasted very much of carrot. It was very sweet as well. I have to admit that I was impatient and after getting minimal amount of liquid after 24 hours in the fridge I put it on the counter for about 4 hours and it went much quicker. Considering this was in my home and not in some restaurant, and considering this was vegetables and not meat-based I figured it was safe. I then brought the clear liquid to a boil and added some salt. It did not become cloudy. I now have the rest frozen in the freezer. I was considering making calcic/alginate ravioli's with it.
The ratio I used was .5% of powdered gelatin by weight. So if you have 1000g of carrot juice you would add(.005 * 1000) = 5g of powdered gelatin. I actually added a little more just in case.
Edited by logicalmind, 10 September 2007 - 08:57 AM.