Pectin NH

[tan319]

I looked at Pastry 1 but seems like they only make apple pectin.

Michael, can you give me a source.

I'll keep looking in the meantime.

As always, Thanks!

[bripastryguy]

Ted,

try chef connection in Maryland, they have it listed on their price sheet.

call my store later 516-794-4478 and i'll look through all my vendors.

Brian

[tan319]

I did find it here

http://www.meilleurduchef.com/cgi/mdc/l/en...ine_nh_nap.html

but i think it's in france and , considering that a month later I'm STILL waiting for a Thuries back issue I ordered, I'll pass on that.

Sorry I didn't google in the 1st place, what was I thinking?

These allergies have my brain scrambled!

Thanks for the info, Brian.

[tan319]

Brian,

are you talking about this place?

http://www22.inetba.com/chefconnection/item99458.ctlg

I tried to order some monostearate de glycerol from them before but they have no electronic billing set up yet...

Which leads me to...

WHY ADVERTISE ON THE "NET THEN?

oh, well.

[mjc]

what do you do with Pectin NH? And whats the difference between it, apple pectin, and the regular old pectin they sell in the supermarket?

thanks

[tan319]

You should google it or check nightscotsman' post on the 'Bau tuile' thread.

Apple pectin is used to gel or make more viscous a sauce, especially fruit ones, high acid, etc.

Bau's tuiles use apple pectin in it, it being a flourless recipe that involves glucose too.

It's a take on the lace cups type of thing.

Anyway, Micael LAiskonis wrote that he used pectin NH, which I've seen used in making your own neutral glazes, etc., in Bau and Balaguers book.

It seems to work with moisture well and you can remelt it too, I think.

Tchorst has some good stuff about pectins in the Bau thread too.

I hope this helps, Mike!

Thanks

[mjc]

thanks ted, i'll check it out.

[Wendy DeBord]

I bought pectin nh years ago thru Classic Gourmet...............so possibly European Imports has some.

[Laurie Woolever]

Can anyone define pectin NH for me, and describe its common applications in the pastry kitchen? Many thanks!

[kthull]

I know it's used in neutral glaze. What else it's used for, I don't know. Also, whether another pectin could be used for netural glaze is also beyond me.

[artisanbaker]

yes i believe it's fast setting/reversable. reversable meaning that you can melt it after it is set and it will set again.

gummy bear pectin need not be reversable since it will not be remelted. also gummy bear pectin need not be fast setting since it will set in a mold.

according to m. canonne of french pastry school, there is differing degrees of setting rates as well as differing remelting possiblities.

[nightscotsman]

Some pectins also require less sugar and acid in order to set completely, though I'm not sure if NH is a low sugar type or not.

[Drewman]

Use it for fruit glazes. It's reversible by heating and usually 10 grams per kilo of glaze works perfectly. Pectin X58 is a low sugar type.

[akwa]

works excellent as a substitute for apple pectin

torreblanca has entire chapter of pate de fruit

benefit is less sugar needed, and just needs to be boiled

does not need to reach 104c

emulsifies very well

can be reheated, emulsified, reset as cream/flan

excellent product

only drawbacks are slightly gamey flavor and very high strength, so precise measurements are necessary, as well as a flavor masker such as alcohol or acid would be advised for cleanest taste

[xdrixn]

I just bought some from http://www.lepicerie.com

european here in chicago only carries apple

Edited January 3, 2006 by xdrixn (log)

[NhumiSD]

You should google it or check nightscotsman' post on the 'Bau tuile' thread.

Apple pectin is used to gel or make more viscous a sauce, especially fruit ones, high acid, etc.

Bau's tuiles use apple pectin in it, it being a flourless recipe that involves glucose too.

It's a take on the lace cups type of thing.

Anyway, Micael LAiskonis wrote that he used pectin NH, which I've seen used in making your own neutral glazes, etc., in Bau and Balaguers book.

It seems to work with moisture well and you can remelt it too, I think.

Tchorst has some good stuff about pectins in the Bau thread too.

I hope this helps, Mike!

Thanks

←

Hi Ted,

What does the NH stand for in pectin NH?

-NhumiSD

[tan319]

NhumiSD,

I have to say I haven't a clue

Can you tell us, kind sir???

Referring back to my Bau Tuile Thread of close to two years ago( the good old days) I'm not sure any of us know what it stands for!

Thanks in advance

[adey73]

Anyone got a source in the UK?