Comments on: Major Clarification Breakthrough from Ideas in Food http://www.cookingissues.com/2009/07/14/major-clarification-breakthrough-from-ideas-in-food/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Martin http://www.cookingissues.com/2009/07/14/major-clarification-breakthrough-from-ideas-in-food/#comment-2167 Tue, 28 Jul 2009 18:39:33 +0000 http://www.cookingissues.com/?p=1426#comment-2167 Yes – there’s no need to freeze. Your 3 o’clock at night post was amusing to read!

I think the reason for this is that agar forms a very porous gel. I quote:

“Agar is known to form a very porous gel and the pore size can be roughly measured by assessing the size of particulates that are excluded from the gel in a gel permeation experiment. It has been shown that agar gels can allow molecules up to 30M daltons in size to percolate through it structure. An agar gel as the unusual property of behaving like a sponge. An agar gel of a particular shape can be dried and upon rehydration it will swell to its original size and shape.”

(http://www.cybercolloids.net/library/agar/properties.php)

I wonder if the freezing of gelatin gels lets the ice crystals penetrate the gelatin network and thereby create a sponge (a little similar to the agar gel) that allows the liquids to sip out?

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By: Dave A http://www.cookingissues.com/2009/07/14/major-clarification-breakthrough-from-ideas-in-food/#comment-2166 Mon, 27 Jul 2009 22:02:10 +0000 http://www.cookingissues.com/?p=1426#comment-2166 Hello Martin,
Thanks for the pointer. I was wondering who was the first person to start using agar. I heard about it from some cooks at Alinea. The question isn’t just agar, however, its using agar and not freezing! What’s nuts is that we had all been freezing Agar gels and didn’t need to. What’s even crazier is that I had been clarifying unfrozen agar by spinning in a centrifuge and didn’t think to see if the centrifuge was necessary. Then Alex and Aki did it in a vacuum machine. Turns out you don’t need anything.

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By: Martin http://www.cookingissues.com/2009/07/14/major-clarification-breakthrough-from-ideas-in-food/#comment-2165 Mon, 27 Jul 2009 21:07:57 +0000 http://www.cookingissues.com/?p=1426#comment-2165 Hi,

Just wanted to point you to a forum post from 2007 with the first (to the best of my knowledge) mention of agar filtration/clarification:

http://foros.chefuri.net/viewtopic.php?p=36649
(it’s all in spanish, but in the first post there is a link to a google translation of the post)

Gelatin filtration was invented by the German Prof. Gerd Klock whereas from what I can see, agar filtration was first done by the user “Mascarpone”.

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By: Dave A http://www.cookingissues.com/2009/07/14/major-clarification-breakthrough-from-ideas-in-food/#comment-2164 Mon, 20 Jul 2009 12:37:19 +0000 http://www.cookingissues.com/?p=1426#comment-2164 I don’t know. I haven’t tried it yet. Tell me what happens.

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By: Chad http://www.cookingissues.com/2009/07/14/major-clarification-breakthrough-from-ideas-in-food/#comment-2163 Mon, 20 Jul 2009 01:39:35 +0000 http://www.cookingissues.com/?p=1426#comment-2163 does this method work dairy, milk, cream etc……

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By: Roberto N. http://www.cookingissues.com/2009/07/14/major-clarification-breakthrough-from-ideas-in-food/#comment-2162 Tue, 14 Jul 2009 20:36:01 +0000 http://www.cookingissues.com/?p=1426#comment-2162 A Huge reason to try and get a vac machine…

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By: -SK- http://www.cookingissues.com/2009/07/14/major-clarification-breakthrough-from-ideas-in-food/#comment-2161 Tue, 14 Jul 2009 15:39:58 +0000 http://www.cookingissues.com/?p=1426#comment-2161 Thank GOD for this breakthrough. Every morning I have a glass of orange juice, and even though I always buy the pulp-free kind, I have always felt like there was something missing…or maybe not enough missing. Either way, clear liquids are superior in all ways to their cloudy brethren…clearly.

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By: Dave A http://www.cookingissues.com/2009/07/14/major-clarification-breakthrough-from-ideas-in-food/#comment-2160 Tue, 14 Jul 2009 15:01:42 +0000 http://www.cookingissues.com/?p=1426#comment-2160 Hey Adam. A lot of us had the same idea at once. Check out today’s post.

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By: adam http://www.cookingissues.com/2009/07/14/major-clarification-breakthrough-from-ideas-in-food/#comment-2159 Tue, 14 Jul 2009 14:49:56 +0000 http://www.cookingissues.com/?p=1426#comment-2159 Did anyone try forming the gel and then just beating the heck out of it before using regular old filtering?

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By: Dave A http://www.cookingissues.com/2009/07/14/major-clarification-breakthrough-from-ideas-in-food/#comment-2158 Tue, 14 Jul 2009 14:31:09 +0000 http://www.cookingissues.com/?p=1426#comment-2158 Chad. We are on the same track. See the post I just put up.

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