Anonymous Modernist 5246

Dave, I wish I could add something about the sodium citrate vs citric acid, but I cannot. I like others just do a net search and come to conclusions. So as a guess and it is just a guess, is that the reaction of sodium carbonate with citric acid forms multiple bonds. Just a google search, but I think that these multiple bonds could help prevent cheese sauce from separating. An outlet that may help is Dave Arnold or Harold McGee. All I know is that I have never had a failure using the sodium citrate. I purchased a large container from Willpowder.com as they had the best price. What I can add is that I do cut down on the amount of salt I add as with the cheese and the other items, the full formulation comes off as a little salty for our tastes. I have used both milk, beer, wine, water for the base and they have all turned out just fine. Good luck. Ricky

dkliman, Citric acid and sodium citrate are not the same animal. While it is a salt derived from citric acid it is totally different.

Good thing I saw this post as I was in the middle of making it, have yet to juice the potatoes but that leads me into another question. It also asks to add an additional 300 g of water. Does one need the additional water if the final yield is 300 g? Seems to me the yield will be around 600 g? Any help would be more than appreciated. Ricky Just figured it out... The dehydrated skins need that additional water to rehydrate.

Judy, Thanks for the reply and I did check the errors. On pages 4·117 and 6·252, in the table Best Bets for Gelling with Transglutaminase (Activa), in the row for sour cream spaetzle, 160 Bloom gelatin, at a scaling of 3.3%, should be added to the list of bases, and water should have a scaling of 22.2%. On pages 4·117 and 6·252, the recipe for Sour Cream Spaetzle should call for 3 g of salt with a scaling of 2%. The only thing that I see that changes the formula from 6-252 is the salt goes from 3.6 g to 3 g. Am I missing some thing?

I attempted to make the sour cream spaetzle 4-117, 6-252 twice with zero success. Has anyone attempted this one? If so did it work? I would love to get this one dialed in but will not attempt it again without some feedback on what could have gone wrong etc. The biggest issue I have is that it never seems to setup. I have left it in the fridge longer than necessary and it does not matter as when it hits the ice water is just tends to dissolve. I tried frying the mess and it just turned into a bigger mess. Ricky

bthomson, While I have not made this one, I have tried the Corn Croquetta one twice with the same results, they did not last more than 30 seconds in the deep fryer before they exploded. How long were you able to fry these or for how long did you fry these?

LesE, I have made several different types of pasta via the cold soaking method. What counts is the initial soaking. Are you refrigerating the pasta during this soaking? If so that could slow down the absorption of the tomato water. All of the pasta's that I have done were at room temperature. What counts is that it should come out of the soaking water as if you were taking it out of boiling water and putting it into a sauce. The longest I have ever a soaked a pasta was for Bowties, and these went for 2 hours.