I'd Of Called 'em "Essences" myself

[KYHeirloomer]

Curious what y'all think:

http://www.nytimes.com/2007/09/05/di...=1&oref=slogin

[Luc_H]

I'd call it reverse water purification.

if you freeze impure water (a Popsicle) then let it melt slowly, the impurities will come out first leaving behind near pure water crystals. It is similar to sucking on the popsicle; you extract all the flavour and even colour leaving behind only white ice which is close to being pure water. This principle was proposed to desalinate and purify sea water by using cold temperatures during winter by making artificial snow by spraying a mist of sea water. Trap the snow then let it melt slowly a little to eliminate impurities like salt then collect the purified water crystals.

ice crystals form out of pure water since it's crystalline form depends on the molecular structure of water (H2O) which excludes impurities is ice pockets.

I'll admit that the gelatin is a nice touch. One thing for sure is the technique only extract water soluble flavourings not oil soluble so I'm guessing the essences may lack some notes.

Luc H.

[AllanMcPherson]

Well, this caught my fancy! I've been playing with this idea all weekend. So far I've knocked out two "waters" a red chard with juniper and a black olive, feta and tomato. I used the chard with Squab and the other I'm pairing tonight with cured tuna. Fun, fun fun! I think that I've got to work on proportion of gelatine, about half of my starting liquid is staying on the wrong side of the tamis, then again that might be normal.

Luc, your Popsicle description is dead on. The gelly-mass/clarification that remains is almost devoid of colour while the liquid is vivid and crystal clear. The flavours I've gotten are solid as well, very bright and "sharp." Not too much depth but then again I don't think I'd use one as a finished sauce anyway. What a great option for "upselling" all that veg trim in the kitchen. I've got ideas for that bag of parm. rinds in the fridge...

--Al