Comments on: Spin Doctor: Looking Inside My Centrifuge http://www.cookingissues.com/2011/09/18/spin-doctor-looking-inside-my-centrifuge/ 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: How To Set Drinks On Fire To Make Them Taste Delicious | Gizmodo Australia http://www.cookingissues.com/2011/09/18/spin-doctor-looking-inside-my-centrifuge/#comment-267572 Tue, 29 May 2012 23:27:18 +0000 http://www.cookingissues.com/?p=5524#comment-267572 [...] is made with rum and bananas that have been blended with the enzymes chitosan and kieselsol, and spun in a centrifuge at thousands of times the force of gravity, producing an ultra-clarified, clear banana potion. The resulting drink is remarkably pure, like [...]

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By: davearnold http://www.cookingissues.com/2011/09/18/spin-doctor-looking-inside-my-centrifuge/#comment-115147 Thu, 13 Oct 2011 13:26:06 +0000 http://www.cookingissues.com/?p=5524#comment-115147 Howdy Schenck,
I make various versions of the banana drink –gin (but only Hendricks works well with bananas), bourbon (any), and rum (most) and serve them at events. It is usually served on the rocks with a twist of lemon or lime. It would take the solids out of ghee lickety split. It is also good to remove junk from infused oils, etc. There is no finer way to make juice (or more cost-effective).

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By: davearnold http://www.cookingissues.com/2011/09/18/spin-doctor-looking-inside-my-centrifuge/#comment-115145 Thu, 13 Oct 2011 13:22:01 +0000 http://www.cookingissues.com/?p=5524#comment-115145 Howdy Keith,
I have never heard of a modern bench-top centrifuge failing in a way that took out a whole room (the way ultra’s have), but I wouldn’t assume they are safe either. I haven’t de-rated my rotor but I am constantly checking the buckets for corrosion, etc. I usually spin directly in the buckets or in bags. I don’t see much point in spending the money on the bottles.

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By: Chris Anderson http://www.cookingissues.com/2011/09/18/spin-doctor-looking-inside-my-centrifuge/#comment-114218 Wed, 12 Oct 2011 16:07:59 +0000 http://www.cookingissues.com/?p=5524#comment-114218 For anyone that is looking, Pectinex Ultra SP-L is available at http://www.modernistpantry.com/pectinex-ultra-spl.html

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By: Keith http://www.cookingissues.com/2011/09/18/spin-doctor-looking-inside-my-centrifuge/#comment-113905 Wed, 12 Oct 2011 07:48:48 +0000 http://www.cookingissues.com/?p=5524#comment-113905 Dave,

Am I correct to believe that in a newer model (Jouan CR 422) bench top centrifuge spinning at 4,000 RPMs, most of the damage *should* be contained within the unit in the event of catastrophic failure? Also, when spinning at these speeds, rotors don’t need to be de-rated, correct?

Lastly, are you guys still using plastic bags in the buckets? Centrifuge bottles appear to be crazy expensive. Any ideas for cheap alternatives?

Thanks again!

PS. I was the over-participator in the Sous Vide Intensive in September (sorry about that). I finally found a good deal on eBay for the fuge – $300 for the CR422, and I was able to pick it up in person!

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By: Schenck http://www.cookingissues.com/2011/09/18/spin-doctor-looking-inside-my-centrifuge/#comment-104550 Fri, 30 Sep 2011 21:11:54 +0000 http://www.cookingissues.com/?p=5524#comment-104550 I am continually amazed at the work you do on this blog, you are clearly a mad scientist.
Quick question, whats the purpose of this? Is it really that useful? If I understand right you are saying if you do this with fruit pulp, the benefit is that you get so much more juice out of the pulp?
Why did you use the banana gin here, was it just because it made for a nice demonstration, or did you want the clarified gin for something?
Seems like this’d be a crazy way to get massive amounts of Ghee real quick (except I suppose you’d want that heated, not cooled).

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By: davearnold http://www.cookingissues.com/2011/09/18/spin-doctor-looking-inside-my-centrifuge/#comment-97145 Tue, 20 Sep 2011 19:23:52 +0000 http://www.cookingissues.com/?p=5524#comment-97145 Sorry Alvin, I forgot to paste this question into my radio list will do next week.

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By: davearnold http://www.cookingissues.com/2011/09/18/spin-doctor-looking-inside-my-centrifuge/#comment-96895 Tue, 20 Sep 2011 10:55:18 +0000 http://www.cookingissues.com/?p=5524#comment-96895 Howdy Kent,
Quite right people. Kent knows of what he speaks. Aside from being a founding member of the Experimental Cuisine Collective, he is a polymer chemist at NYU and the person who gave me my first training on a centrifuge.

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By: Kent Kirshenbaum http://www.cookingissues.com/2011/09/18/spin-doctor-looking-inside-my-centrifuge/#comment-96473 Tue, 20 Sep 2011 00:58:33 +0000 http://www.cookingissues.com/?p=5524#comment-96473 For those of you considering e-bay, don’t neglect the issue of chemical hygiene. If you pick up a used rotor, you may want to “bleach the rabies out of it”.

In addition, inspect used rotors carefully for cracks or excessive pitting and gouging. Your life may depend on it.

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By: davearnold http://www.cookingissues.com/2011/09/18/spin-doctor-looking-inside-my-centrifuge/#comment-96467 Tue, 20 Sep 2011 00:54:44 +0000 http://www.cookingissues.com/?p=5524#comment-96467 Thanks bro. What’s shaking?

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