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Entries Tagged as 'Agar'

Simple Agar Clarification vs Gelatin Clarification: Another Difference

July 17th, 2009 · 13 Comments · Agar, Clarification

posted by Dave Arnold One difference between simple agar clarification and gelatin clarification is that gelatin clarification has the ability to clarify and concentrate at the same time while simple agar clarification does not. For those who don’t know agar clarification see here. For those who don’t know how to clarify liquids with gelatin, here it is: […]

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Boozehound Alert: Agar Alcohol Clarification Plus Some Thoughts.

July 14th, 2009 · 42 Comments · Agar, Clarification, cocktails

posted by Dave Arnold High alcohol fluids can’t normally be clarified with gelatin because they can’t normally be adequately frozen. A couple of years ago, the guys over at Tailor at the time (Sam Mason and Fran Derby) had the idea to freeze the gelatin laced liquor with LN; when it thawed, it clarified. Brilliant. They […]

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Agar Clarification Made Stupid-Simple: Best Technique Yet

July 14th, 2009 · 65 Comments · Agar, Clarification

posted by Dave Arnold Upshot: Anyone with a packet of agar and a whisk can clarify fragile fresh juices, or anything else for that matter, in under an hour with zero pieces of special equipment. The yield on the technique is high—as good as gelatin clarification. Read more for details. Long Story: Yesterday I wrote […]

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Major Clarification Breakthrough from Ideas in Food

July 14th, 2009 · 13 Comments · Agar, Clarification

posted by Dave Arnold Aki and Alex from Ideas in Food have hit on a major breakthrough on clarification: the use of a vacuum machine to get clarified liquid from agar gels. Occasionally, I see ideas so good I’m pissed I didn’t think of them myself. This is one of those. Everyone who reads our […]

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Spin Gel Clarification

June 9th, 2009 · 10 Comments · Agar

Posted by Dave Arnold Purpose: Clarify difficult-to-clarify lime juice Techniques Used: Gel clarification, centrifuging The holy grail of clarification is lime juice.  Lime juice doesn’t last long enough to gel clarify, can’t be heated enough for traditional clarification, doesn’t filter well, and takes 48,000 g’s to spin in a centrifuge. In short, it’s a clarification […]

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Enzyme Clarification

May 22nd, 2009 · 9 Comments · Agar

Posted by Dave Arnold Chadzilla had a good question about enzyme clarification: What is it? Many fruit juices, like apple and cucumber juice, are cloudy because of particles stabilized by pectin. You can use enzymes, like pectin lyase, to break down those pectins.  We use a brand called Pectinex Smash by Novozymes.  Simply add 1-2 […]

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Agar Tobiko

May 18th, 2009 · 8 Comments · Agar

Posted by Mindy Lvoff Purpose: Make tobiko-sized hydrocolloid beads Technologies Used: Hydrocolloids, Emulsifiers During our two-day Hydrocolloids class at the French Culinary Institute, students inevitably want to know how to make “caviar” beads. Whether using agar or alginates, and no matter how steady your hand, you inevitably end up with Ikura or salmon roe-sized spheres. […]

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