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Gelatin Clarification

post #1 of 6
Thread Starter 

Hey all,

 

I have read about gelatin clarification in the Fat Duck Cookbook and in Momofuku so I decided to give it a try using the momofuku method for kimchi puree. It's chilling out in the fridge right now (melting from frozen) and I was just curious if anyone else has tried this method. It has been hanging out in the fridge for about 10hrs now and there is still nothing in the receptacle its hanging over. Just wanted to know if this is an especially long process and maybe what the yield is like on the end result.

 

Cheers

post #2 of 6

Might be too much geletin. Also, try breaking up the gel a bit with a wisk, that should help release the liquid.

 

IIRC, agar clarification works faster.

 

Will review momofuko book, and my hydrocolloids stuff later and see if I can dig something else up.

post #3 of 6
Thread Starter 

Awesome! Thanks. What kind of resources do you have on hydrocolloids? Anything on spherification/reverse spherification? I find stuff on that stuff extremely difficult to dig up in text. I couldn't find anything in Ideas In Food, VoltInk or the Fat Duck Cookbook. I'm sure Mhyrrvold has something to say on that matter, but all the copies at my library are reserved til god knows when.

post #4 of 6

 

Quote:
What kind of resources do you have on hydrocolloids? Anything on spherification/reverse spherification

 

http://blog.khymos.org/wp-content/2009/02/hydrocolloid-recipe-collection-v2.3-screen-res.pdf

 

 

 

As for gelatin clarification, its VERY slow, but you should have some liquid by now.

post #5 of 6
Thread Starter 

Yeh. There's a miniscule amount. Maybe a few teaspoons. Thanks for the link

post #6 of 6
Thread Starter 

Hey Twyst. Just looked at that doc. Its incredible.
 

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