Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

lemniscate

lemniscate

10 minutes ago, Smithy said:

 

I haven't heard of that trick. Please describe it?

 

I asked an AI (Grok) to research for me and that's where I got my process I used.  Here's the description from Grok.

 

Here are generalized instructions for some of the methods to reduce tannic flavor in juice:

 

1. Clarification with Gelatin

Materials:

Freshly pressed juice

Gelatin (food-grade, unflavored)

Thermometer

Stirring spoon

Filtering equipment (fine mesh or cheesecloth)

 

Steps:

Prepare Gelatin: Dissolve gelatin in a small amount of warm water (1 tablespoon of gelatin to 1 cup of water). Let it bloom for about 5 minutes, then gently heat to dissolve completely.

Mix with Juice: Once cooled, mix the gelatin solution into the juice at a rate of about 1-2 grams of gelatin per liter of juice. Stir thoroughly.

Allow to Settle: Let the mixture sit for several hours or overnight in a refrigerator to allow tannins to bind with the gelatin.

Filter: Use a fine mesh strainer or cheesecloth to filter out the gelatin-tannin complex. You might need to do this multiple times for clarity.

lemniscate

lemniscate

10 minutes ago, Smithy said:

 

I haven't heard of that trick. Please describe it?

 

I asked an AI (Grok) to research for me and that's where I got my process I used.  Here's the description from Grok.

 

Here are generalized instructions for some of the methods to reduce tannic flavor in juice:

 

1. Clarification with Gelatin
Materials:
  • Freshly pressed juice
  • Gelatin (food-grade, unflavored)
  • Thermometer
  • Stirring spoon
  • Filtering equipment (fine mesh or cheesecloth)

 

Steps:
  1. Prepare Gelatin: Dissolve gelatin in a small amount of warm water (1 tablespoon of gelatin to 1 cup of water). Let it bloom for about 5 minutes, then gently heat to dissolve completely.
  2. Mix with Juice: Once cooled, mix the gelatin solution into the juice at a rate of about 1-2 grams of gelatin per liter of juice. Stir thoroughly.
  3. Allow to Settle: Let the mixture sit for several hours or overnight in a refrigerator to allow tannins to bind with the gelatin.
  4. Filter: Use a fine mesh strainer or cheesecloth to filter out the gelatin-tannin complex. You might need to do this multiple times for clarity.
×
×
  • Create New...