Anonymous Modernist 10299

I don't think you would even really need a micron size filter for almond milk (just a skimmer or mesh strainer should be fine). I might be wrong. Either way, if you just want to have a micron size filter in general; I found and bought some washable nylon 100 micron filter bags on ebay (sold for drinking water filtration), and have used them since to filter stocks and fruit juices. I've seen other sizes available, such as .5, 400, 500, 250, and so on. They (my reusable 100 micron bags) cost about $5 each. As far as I know and understand they are the same thing as superbags.

I don't think you would even really need a micron size filter for almond milk (just a skimmer or mesh strainer should be fine). I might be wrong. Either way, if you just want to have a micron size filter in general; I found and bought some washable nylon 100 micron filter bags on ebay (sold for drinking water filtration), and have used them since to filter stocks and fruit juices. I've seen other sizes available, such as .5, 400, 500, 250, and so on. They (my reusable 100 micron bags) cost about $5 each. As far as I know and understand they are the same thing as superbags.

After reading and watching the "Dairy-Free Potato Puree" blog entry I've become really interested in using diastase. I've run into a small problem, however. I eat a gluten-free diet, as well as almost everyone I cook for. Diastatic malt powder, while thankfully easy to obtain, sadly seems to be an inherently gluten-filled product. Is there are a gluten-free source of diastase available? I was looking into pure diastase powder, thinking it might be similar to bromelain (safe to use and sold as a powder at vitamin stores). While I did find several sources, and it is listed as non-toxic and even food safe, provided MSDS sheets for diastase indicated that it should not be consumed. While this may mean simply not to eat it straight out of the bag, I'd be very grateful for some guidance. If pure diastase is unavailable and unusable is there another enzyme worth looking into for breaking down starches?

If you made a gel using a thermo-irreversible hydrocolloid you'd be set. I don't have much more particular advice than that, but this recipe collection would be a good place to start looking for an adaptable recipe: http://blog.khymos.org/recipe-collection/

I've read that baking soda can be used as a meat tenderizer, but can possibly lead to a mushy texture or an unpleasant aftertaste if too much is used. I used too much when caramelizing onions once, and the aftertaste ruined them completely. You can't add much at all, barely more than a tiny pinch, without getting an aftertaste. I haven't used it on meat yet myself, as a tenderizer or as a maillard-booster. I'd say it's worth trying out to see what happens, maybe by stirring a bit of baking soda into melted fat in a hot pan. A very, very light dusting of baking soda on the meat might also be possible, but I'd worry about using too much and causing an aftertaste.