[Ultrasonic Homogenizers (Sonicprep)]

Seattle Food Geek said:

My (loaner) Polyscience Sonicprep just arrived and I have a few precious weeks tolearn as much as I can about the technique of ultrasonic homogenization. Does anyone have experience in thisarena, and if so, could you share your learnings?

So far, I've heard that ultrasonic homogenizers (sonicators) are great for makingemulsions and quick infusions. However, I don't know anything about the water/oil ratios that I should be trying to achieve a really fantastic emulsion. In the first 10 minutes of use, I've been able to haphazardly emulsify different oils with water to achieve the texture (and look) of cream. But, I'd love to know what else is possible.

BTW, I also have a rotor-stator homogenizer, and I plan to do side-by-side tests comparing the results of the two.

Let the thread begin!!

Which rotor-stator homogenizer do you have? I am considering the Modular Homogenizer (made by JenCat) sold by Cole-Palmer, (Homogenizer cat# S-36904-20, Generator cat# S-36902-72 (30mm dia)) capable of handling 100 to 5000mL for medium viscosity liquids.

[[Modernist Cuisine] Potato Puree (5•8)]

Can a broken potato puree be fixed? During the final step when I was whisking the sieved baked potatoes into the potato juice-butter mixture the butter separated from the potato. I believe this was the result of the potato juice-butter mixture that was too hot.