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Anonymous Modernist 2623

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Everything posted by Anonymous Modernist 2623

  1. LFMichaud said: Your're right, I didn't check that. Very funny.
  2. For those interested, the source for "ULTRA-Fruit" is here (in german, english, french).
  3. According to a german distributor, the manufacturer of 'Pectinex SP-L' prohibits to sell amounts of less than 25 l to consumers. Maybe this is not so everywhere. He offered as a replacement ”žULTRA-Fruit‚“, 100 ml for 10,75 ‚€ or 1l for 86,05‚€. Yesterday I made my first test with ”žULTRA-Fruit‚“. I dissolved 6ml of the solution in 500ml water, kept at 37C (witrh a holdomat). The slices of a blood orange were superbly peeled after 4 h, the only thing I did was shaking the bowl now and then gently.
  4. Peelzyme seems simply to be pectinase as outlined e.g. here. A search for 'pectinase' should help you further...
  5. Keith_W said: Wow! That's impressing. Port Culinaire is my recommandation as well ( which you can easily get with amazon.com ) Additionally (also in german ) "jc -journal culinaire" which focuses more on the scientific and cultural approach.
  6. Which languages do you understand, or at least, you can you read ?
  7. Hi again, this is to report my experience with vanilla gelato according to the suggession from the previous post (thanks, Max for your tip with the macadamia butter and oil). The day before yesterday I made two preparations of vanilla gelato: One traditional type with egg yolks, milk etc. (Type 1) and the second according to the modified recipe of MC but using macadamia but­ter and oil instead as suggested by Max. Glycerol monostearate was not at hand and omitted, the process was as suggested by Sam Fahey-Burke (Type 2). In both preparations the contents of one Tahiti-vanilla bean was added. The mass matured over 24h in the fridge and then was put into a top-loading ice-machine. Results: Type 1 was yellow, gave a pleasant mouthfeeling and a clear taske of vanilla. Type 2 was pale, gave a pleasant mouthfeeling as well. However, in type 2 the vanilla taste was almost completely absent, but an irritating note of slight bitterness was found (probably due to the polysorbat 80). Texture of gelato type 1 was not as stable as that of type 2 as judged one day later. All three judges preferred clearly gelato type 1. We have have no clue, at what step of the preparation or due to what added product the vanilla taste might have vanished.
  8. Manufacturer responds as follows to my inquiry: '...Hotmix PRO CREATIVE machine. This machine is expected to be available in the market as from February 2012. '
  9. Hello, one of my first series of experiments with MC was trying to get my own perfect onsen-egg at home. Having read the article in MC on pages 4-74 ff and armed with a sous-vide bath, which keeps temperature constant within ±0,01 °C (fusionchef diamond), I thought it to be easy to get there. So I gave the egg in the bath for 40 min, 63°C , got it, peeled it - no: what I got out was not what I expected. Changing temperatures in subsequent testst showed a certain influence on the result, but textures didn't relate to the pictures on pages 4-76f. That however was reasonable to expect, as the first sentence on page 4-76 is "Temperature,not time, determines the texture of an egg when cooked". My search led me to the blog by Martin Lersch who reports his own experiments he did on this subject (part 1, part 2). He was inspired by a paper by César Vega and Ruben Mercadé-Prieto, which was published 2011 in Culinary Biophysics: on the Nature of the 6X°C Egg (follow the link, and you can get the full paper as a pdf document with its interesting plots relating time/temperature with texture). I continued my experiments and *at once* succeeded when following the data from Vega and Mercadé-Prieto. Currently, I am quite satisfied with the result, when letting the egg have 75min at 63°C, than give it a finish with 2 min in a bowl with water at 80 °C. Hope, that helps others too. The question is open: does the related article in MC need a major overhaul?
  10. Although it is promoted, it is not yet available, even in Europe. Next presentation planned seems to be in Stuttgart, Germany, in Feb 2012 at the 'Intergastra' fair. Maybe I'll be there and can tell more later ...
  11. Great, thanks alot for Gelato related themes. How would you modify Pistachio Gelato recipe to get Vanilla Gelato? This recipe whould be of very great impact, as Vanilla Gelato is not as itself a standard choice at the buffet (in Germany the sort most frequently chosen), but also a starting point for other gelatos.
  12. Hi Ayhan, I fully agree with you and hope as well, that your question will be answered by someone knowledgeable from the staff....
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