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Mycryo ??

post #1 of 7
5/12/04 at 12:16pm
Thread Starter 
Has anyone ever used this product ? Mycryo "Meecreeyo" I saw a add in food arts and then did a search. The add said that it was a replacement for gelatin but I also saw a web site that said when added to tempered chocolate that it will hold the temper of chocolate ? Its made buy cacao barry and I did call up and get a sample + some info. I know that it is basically freeze dried cocoa butter but was curious if anyone has actually used it before? thanks

pat..

cacao barry / free sample 1-800-774-9131 ext-2375 / 2361
technical info and recipes - 1-800-774-9131 ext-2203

I called the first phone # and got all "sample,info,recipes"
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post #2 of 7
5/17/04 at 11:05pm

Mycryo

I saw the ad the other day. I believe in the same magazine as you did. I will call tomorrow morning to get the samples. Did you try it? It says it enhances flavours! I want to try it in a semifreddo or a panna cotta!

Tell me, did you play with it? If so. how was it and what did you use it in.

Hope you don't mind sharing!

Gabi :chef:
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post #3 of 7
5/18/04 at 9:46am
Thread Starter 
Gabi
I didnt get the sample yet in the mail but I did find a 4 kilo sample at my job yesterday that nobody knows how to use yet ? I guess the chef got it and I am hoping that he has some idea how it works. I wont see hime till thursday so until then..

pat..
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post #4 of 7
5/18/04 at 3:20pm
I was on the phone today with a guy from Cacao Barry about this stuff. It is used at a rate of 1.5 to 1 to 1.8 to 1 in place of gelatin. It needs to be dissolved in liquid first, he said anything over 90 F will do it. The higher substitution amount would be for something like a mousse cake that would compress under it's own weight. He said it's more stable at room temp than gelatin, but basically, unless you got the insert that comes with it, or are willing to pony up the bucks for the book about it, it's all trial and error, but those substitution figures are a place to start. It leaves a product with a different mouthfeel from gelatin. It's set, but not firm, and when sliced has a soft melting texture to the cut edge rather than the clean slice you get with gelatin.

It also can be used for tempering chocolate. Melt the choc to 112, let cool to 90, for dark, and stir it in at 1% of the weight of the chocolate. I tried that, spread some on the bottom of an impeccable clean sheet pan, intending to try making some ruffles, and promptly forgot it. After two weeks, it was still shiny, and I added the mycryo before the chocolate had cooled down.
It's not Dairy Queen.
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post #5 of 7
5/18/04 at 10:18pm
Thread Starter 
thebighat
thanks for the info..about the tempering with mycryo..you said that it needs to be dissolved in liquid first ? So when you added it to the chocolate at 90 degrees at 1% of weight of chocolate did you dissolve it first or just add it to the chocolate as is ? and how much would you add for 1# of chocolate ? 1/4 oz or 1 1/2 t ?? thanks again

pat
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post #6 of 7
5/19/04 at 4:43am
The stuff goes right into the chocolate and should melt if the chocolate is at 90 degrees. 1% of a pound is .16 oz, so yeah, a little less than a quarter ounce would do it. I don't know what that is in volume measurements.
It's not Dairy Queen.
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post #7 of 7
5/19/04 at 6:58am
Thread Starter 
thebighat
thank you very much, this has been exactly what I have been looking for..

pat
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