Jump to content

kostbill

participating member
  • Content Count

    31
  • Joined

  • Last visited

Recent Profile Visitors

459 profile views
  1. Spinzall seems like a very nice solution, but I am afraid that, since I am in Greece, I am not going to have adequate support if something goes bad.
  2. Yeap, just like this one here: https://www.cheftools.co.uk/products/item/PrO-Xtract5-Ambient-Centrifuge-1-Litre
  3. @Kerry Beal, you are probably right. I just used pectinex that I had in my pantry for about a year, and it worked! I sous vide orange juice and strawberry mush for about an hour at 35 degrees and then I strained them and passed them through coffee filters. The yield was low but remarkably clear! I had some problems with the filters. I think I should use Chemex which are stronger. Anyway I am going to use some other product now. I am about to buy vinoferm zymex and some other enzymes and compare. In a very utopian future, I will buy a centrifuge, but I am not a chef or anything, and perhaps spending 2.5k for a centrifuge may not worth it.
  4. Hello. I would like to buy some pectinex ultra sp-l. However I am worried about the temperature during the shipping time. I read that the storage temperature should be between 2 and 8 C. It works best from 15 to 50 C, and if it stays a lot of time in 25 C, it will gradually be deactivated. It needs a week to come here (Greece), then will it affect its abilities? Do you know if I can find a document somewhere that explains the gradual loss of power as a function of time and temperature? Did you have any experience with pectinex not working well due to bad storage? Thanks.
  5. I have no idea how the cocoa particles look like, for example, can they trap water and swell so that they will be smoother on the tongue? In any case, even though I think you are correct, I will give it a try, perhaps the overall feeling in the mouth is different.
  6. I was browsing around for carrageenan uses and I found this, which is quite interesting: https://www.sciencedirect.com/topics/food-science/milk-homogenization "For a good swelling of the cocoa particles and therefore an improved dispersability, the cocoa particles are first mixed into milk at a ratio of 1:2 and held for 2–3 h. Sometimes, this mixture is heated up to 80–90°C for 30 min instead". Perhaps this particular way of swelling the cocoa powder will provide a very good texture. I will try this.
  7. Yes there is also the low fluidity series of Callebaut: https://www.callebaut.com/en-GB/chocolate-video/technique/fluidity The higher the fluidity, the more the percentage of cocoa butter. I also ordered the L-60-40 (https://www.callebaut.com/en-OC/chocolate-cocoa-nuts/l-60-40nv/l-60-40nv), which is the lowest fluidity (actually they arrived today at work) and I will try this chocolate as well. The Valrhona ice cream with P125 is the one I am planning to do.
  8. So I made some chocolate sorbet with the Valrhona P125 (https://inter.valrhona.com/en/our-products/couverture-chocolate/p125-coeur-de-guanaja/bag-beans). For a first experiment, I just omitted the cocoa powder. I don't really know if the result was successful because the mixture would not set in the ice cream maker. I guess it may be the small cocoa butter amount. The result was that I had some ice crystals. Perhaps I will double the amount of locust bean gum. Anyway, about the flavor, it is more chocolaty indeed, even without the cocoa. However this effect may not only be due to the high cocoa solids amount, but because the low cocoa butter amount is not able to mute the bright chocolate flavor. Any ideas on how to make the ice cream to have more body without cocoa butter? Perhaps double guar? My next experiment (perhaps today) is going to be chocolate ice cream.
  9. This is a nice field for experiments. I ordered the Valrhona P125 (https://inter.valrhona.com/en/our-products/couverture-chocolate/p125-coeur-de-guanaja/bag-beans) and from next week I will start experimenting. Although I am afraid that without cocoa powder I will not find the strong chocolate flavor I enjoy. Next step is to order the Callebaut cocoa powder. At least this is cheaper.
  10. I see, I would imagine that the pudding texture is more or less due to the stabilisers. From your blog I see you are using guar gum and carrageenan lambda, which are capable of producing the pudding effect. I am making eggless crème brulé with carrageenan lambda and it is amazing by the way. Anyway, so now you have two choices: - either use lot of chocolate with the pudding texture effect, or - use cocoa powder with a sand texture effect.
  11. Indeed, but is this what Paul means? English is not my mother tongue, but I would think that this is not an issue of texture but hardness. Please correct me if I am wrong.
  12. Paul, I have a question, you wrote: "For chocolate, this mostly means using couverture, but this choice comes with a litany of texture challenges from the cocoa butter". How does the cocoa butter affects the texture?
  13. From what I understand, cocoa powder will most likely be very coarse unless the manufacturer is using very expensive equipment. The reason that chocolate is so smooth, is that the cocoa powder in it, has been refined for hours with the other ingredients in order to be less than n microns (where n is less than the minimum diameter the human tongue can understand). The cocoa powder that derives from the separation of cocoa liquor and cocoa butter, is not refined so much. That is why I want to try either the Callebaut low fluidity chocolates, or the Valrhona P125, because they have less cocoa butter so I will not need cocoa powder. On the other hand, Callebaut states that they also sell cocoa powder in small quantities. One would think that since Callebaut is selling it in small quantities, it may be used by the common user that does not have expensive equipment at home. So, perhaps it is very well refined. P.S. Paul I really love your website!
  14. Perhaps you are right and the blender is not needed. After all, locust bean gum and carrageenan lambda ΑΡΕ fully dispersed in the water. No I didn't try to taste the syrup, but it seems like a good idea, I will try it. I actually think that the word gritty may not be the 100% correct word here, I can better describe it as sandy, but only in the aftertaste, like my tongue stays covered with sand.
×
×
  • Create New...