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 […]
posted by Dave Arnold A few years ago, a number of chefs got a hold of Peelzym, an enzyme that can dissolve the white part of citrus (the albedo) while leaving the fruit segments and the colored part of the peel (flavedo) intact. It can be used to automatically peel and supreme any citrus fruit […]
posted by Dave Arnold  While trying to make an ice cream that could be fried or brûléed, I accidentally produced a recipe that very closely resembles Salep Dondurma –the fabled Turkish stretchy ice cream.  Dondurma means ‘ice cream’ in Turkish. Salep dondurma is an ice cream made with flour from the ground tubers of wild Turkish […]
posted by Dave Arnold Last week we had our first liquid nitrogen *incident.* No one was hurt, but it emphasizes how important safety rules are. For more information on liquid nitrogen safety, see our LN primer. While moving our 160 liter LN dewar from the 4th floor to the second floor of our building the dewar got […]
posted by Dave Arnold Some things I never refrigerate: Tomatoes –they go mealy. Potatoes –they develop sugar and brown too much when fried. Fresh Mozzarella –It doesn’t taste the same after it has been in the fridge. It loses its milky characteristics. I buy it the day I need it and leave it on the […]
