Anonymous Modernist 3009

Our guests liked this very much. I added a yuzu infusion to the cranberry sauce as I like a little citrus hint in my cranberry dishes.

I also have the VacMaster 112. Does a great job with liquids, I've made stock quite a few times this month and appreciate its curved chamber. Don't forget to chill your liquids, we had a nice boilover inside the vacuum chamber when we took stock from the pot directly. The bags for the edge sealers are about 10x more expensive (50 cents vs 5 cents) as they require a matrix of ridges to suck air out.

I'm looking at a refrigerated high-capacity centrifuge which is rated for somewhat lower rpms: 10000 rpm 19800 g for 6 ƒâ€”500ml or 7000 rpm 11000 g for 6 ƒâ€”1000ml A number of other centrifuges are cheaper but only spin to 4000g at 3L. What's the implications and adequacy for tasks such as creating pea butter or carrot butter? Are there certain separations that can''t be performed at lower Gs?