Posted by Mindy Nguyen Dave was looking through Khymos and found a recipe for yÅkan, a classic Japanese pastry made by mixing red bean paste, agar, and sugar. Dave’s not actually a fan of the yokan taste, but he does enjoy its signature dense texture. As you know, we’ve been creating a lot of fresh […]
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 […]
Posted by Dave Arnold Tomorrow the school is hosting a premiere party for the movie Food, Inc. The movie rightly comes out against the factory food system here in the U.S. Our dependence on monoculture corn is called out in particular. I thought it would be hilarious to serve some fancy-dan corn syrup at the […]
Posted by Mindy Lvoff Our first problem with our “new” centrifuge: no cups to centrifuge product in. We ordered bottles, only to find that they didn’t fit our centrifuge. After calling to exchange them, we were still chomping at the bit—Dave wanted to centrifuge and he wanted to centrifuge now. One of our interns, Ricardo […]
Posted by Dave Arnold This is the first of a series of posts on centrifugation that will eventually be a primer. What is a centrifuge and why would we want one? A centrifuge is a device that spins at high speed to separate products into parts based on density. The faster you spin it, the […]
