posted by Dave Arnold We think olive oil from cured olives is delicious. A professional olive oil taster would disagree. Let me explain: We’ve been using our centrifuge to make cured olive oil. First we blend pitted olives (kalamata’s been our choice) in a Vita-Prep until they form a smooth paste; then we load the paste into centrifuge buckets […]
Ahoy Readers! You asked for it, you got it. Pectinex Ultra SP-L is on its way. We’ve ordered a 25 Liter pail from Novozymes and we’d like to share it: $20 for a 250 mL bag of the stuff.  See last week’s post to read how we’ve been using Pectinex Ultra SP-L to maximize our flavedo.  For every liter of […]
by Dave Arnold, with Nastassia Lopez Our favorite new centrifuge application is making nut milks. Recently, a pastry student complained that her almond milk was too grainy. She wanted to know if we could do a better job. Damn skippy we could –and we started down a fruitful path of exploration. Almond milk is typically made […]
Howdy Readers! We use a lot of Pectinex Smash XXL, the enzyme that clarifies apple juice, orange juice, etc. We have always gotten samples from the company. The well ran dry –now they are making us buy it. Turns out Pectinex Smash XXL is only sold in 25 Liter pails. 25 liters is enough to […]
posted by Nastassia Lopez (Hey, what is this SkÃ¥l Project anyway?) Flying across the country to skoal Merle Haggard gave us a good excuse to have some San Francisco chefs, writers, and culinary friends pose for a skoal shot. Dave, Nastassia, Harold McGee, Flo McGee (Harold’s daughter) and the official Road Skoal Photographer, Travis Huggett, gassed […]
