Gelatin Clarification

Discussion in 'Professional Chefs' started by chefboyarg, Apr 27, 2012.

  1. chefboyarg

    chefboyarg

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    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
     
  2. thetincook

    thetincook

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    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.
     
  3. chefboyarg

    chefboyarg

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    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.
     
  4. twyst

    twyst

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    Last edited: Apr 28, 2012
  5. chefboyarg

    chefboyarg

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

    chefboyarg

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