Enzyme Clarification

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 […]

Agar Tobiko

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. […]