Chlorophyll

[Mnehrling]

We all, I'm sure have the infamous French Laundry cookbook and have tried many of the recipes inside. I was wondering, before I become too adventurous if anyone has tried to extract chlorophyll as Keller does for some of his sauces?

Is this worth the trouble? Is there anything beyond the unique value behind what it can add to food?

Edited January 18, 2005 by Mnehrling (log)

[Jinmyo]

When I do it, I pretty much just use spinach, as most pro kitchens do. 'Cause it helps stuff to be, you know, green.

[Mnehrling]

When I do it, I pretty much just use spinach, as most pro kitchens do. 'Cause it helps stuff to be, you know, green.

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Does it really add in a unique flavor?

[Really Nice!]

Yes, I've done it many times. You'll find it is brighter than anything you've tried before.

[chefseanbrock]

we use a centrifuge to extract the "green" stuff

[chef koo]

if you're gonna use clorophyll do'nt just extract it. it's a waste of food. jsut use the whole pureed product. personally i think it's a waste to do it just for the color. the natural color of a food can be a simple and noble thing. why try and "kick it up a notch" with wild and crazy colors that should belong? if you want the taste however than by all means go for it

[chefzadi]

We all, I'm sure have the infamous French Laundry cookbook and have tried many of the recipes inside.  I was wondering, before I become too adventurous if anyone has tried to extract chlorophyll as Keller does for some of his sauces?

Is this worth the trouble?  Is there anything beyond the unique value behind what it can add to food?

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What does he extract the chlorphyll from and what types of sauces does he use it for?

I can't give an opinion untill I know this.

[Wolfert]

I do know that cardoons and artichoke bottoms maintain color and flavor if they are soaked and poached in heavily parsleyed water. The resulting flavor doesn't have that peculiar tinny taste they acquire when soaked in acidic watert.