mickm

How effective is the gelatin/agar-agar method at removing color?

Just noticed that from the enzymatic clarification link you posted slkinsey. Do you think using a modifier to adjust the pH would remedy this? I don't know why you would want to do this, since the sourness is what makes sour orange juice interesting. It's hard to tell from this line whether they are referring to regular orange juice which they deem to be a tart juice, or regular orange juice that is especially tart, or juice from sour oranges. ← That is a very good point. I'd love to find a source for the Pectinex to try it out myself, so far no luck.

My mistake, thanks for the clarification. No promises, but I'm off work tonight, so I'm going to try to find some time to experiment.

Just noticed that from the enzymatic clarification link you posted slkinsey. Do you think using a modifier to adjust the pH would remedy this?

That Bellini Espuma recipe, with the talk of a carbonated Pisco Sour, has me wanting to make an Angostura Espuma to top it off. Maybe that will be my first project...

Maybe this has been talked about elsewhere, but I had a thought today while discussing the practice of force carbonating beer. The head on a beer like Guinness contains a much finer bubble, due to the incorporation of N2O as opposed to CO2. This results in a creamy, longer lasting head, which had me thinking... With an ISI cream charger, and a few N2O cartridges, how would carbonating with N2O effect the body/texture of a cocktail? With a longer lasting, more creamy head, could it replace the use of egg whites? (probably not, and who would really want to replace egg whites, but could this be an alternative?) With the addition of egg whites and N2O, what would the head of a shaken cocktail look like? (This could potentially be a very messy experiment, but imagine a carbonated pisco sour, or a ramos super fizz or something) I need to pick up some N2O chargers this week and experiment... Any thoughts?

I've played around with this concept a bit myself. The most successful of these being a variation of an Orange Blossom: 2 parts Gin (I opted for Plymouth, being citrus-y itself) 1 part Cointreau 1 part freshly squeezed Orange Juice Loaded into a soda siphon, charged, and poured over crushed ice. Simple, but refreshing. Incidentally, this thread has inspired me to give it another go. I'll keep you updated on my results.