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Sauce stabalizer

post #1 of 9
Thread Starter 

We use a form of tapioca at the restaurant called micri and havent found luck online researching the product I believe it is made from mixing tapioca powder and water bringing to a boil and cooling but why is called micri and does anyone know were I can further research.I use it to stabalize buerre blanc but canit be used to also stabalize hollandaise??

post #2 of 9

I never heard of micri before, but tapioca is also known as cassave and also many times as maniok. It's a root  and when dried and processed, it can be used to thicken sauces. But there are alternatives such as corn starch, potato starch and arrow root. All of them are dissolved in a little cold water and then added to boiling sauces to thicken.

 

That brings me to beurre blanc and hollandaise. These are not exactly sauces that can be boiled!

It's the first time I hear about stabilizing these sauces, which doesn't mean it isn't done. Maybe a professional around here has an idea how to? 

post #3 of 9

Gee: I don't use cassava powder but here are a few links with a bit of info:

 

micri (net)

An all-natural thickener made from vegetables, mainly cassava, that is odorless, colorless, and tasteless. It is similar to arrowroot but can be used to stablize both hot and cold items.

 

 

http://weirdvegetables.blogspot.ca/2011/09/neurogastronomical-isis-and-mouthfeel.html

 

http://forums.egullet.org/topic/9277-micri/

 

When not used right : http://chezpim.com/travel/lesguard-quite

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 9
Thread Starter 
Yea we use tapioca pearls and blanch them three times then let them steep in warm water then we push them through a tamis... It is added to the reduction before it is finished and helps it to not break during service we do also use it in hollandaise for brunch although I do not work lunches but did talk to morning crew about the subject
Edited by geequew - 5/7/13 at 12:18pm
post #5 of 9
Quote:
Originally Posted by geequew View Post

Yea we use tapioca pearls and blanch them three times then let them steep in warm water then we push them through a tamis... It is added to the reduction before it is finished and helps it to not break during service we do also use it in hollandaise for brunch although I do not work lunches but did talk to morning crew about the subject

That's very inventive! Thanks for sharing this GQ.

post #6 of 9

how bout Xanthum gum?? very good stabalizer and thickener 

post #7 of 9
Thread Starter 
Don't know about gum may be pricier than tapioca
post #8 of 9

Just 8 oz is about 15.00.

Petals
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Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #9 of 9

Micri was a pregelatinized starch paste.    It is no longer sold but there are others versions available.

 

It is pretty easy to make - p29 vol 4  of Modernist Cuisine has the method and measurements.

 

Just google Pregelatinized Starch Paste and you should find a ton of information, if not just ask and i'll type it out.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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