Clarification: Let's Be Clear. WTF - Ep. 220

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Turn your stocks and cocktails from cloudy to crystalline in a few steps. Scott and Janie dive into the techniques used by top chefs to achieve liquid clarity and share the recipes for a few of our favorite clarified cocktails including Dave Arnold's Banana Justino and our our own Poached Pear Wine Floater... on this week's WTF.
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Recipe Links:
Spice Poached Pear Wine Floater
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Product Links:
Pectinex
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Chitosan
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Super Agar
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Beef Gelatin Powder
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Kieselsol
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Citric Acid
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Vanilla Bean
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SuperBag
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Vacuum Sealer
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Vacuum Seal Bags
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References and Other Links you Might Like!
WTF - Super Agar
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WTF - Pectinex
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WTF - Gelatin
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WTF - Culinary Acids
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WTF - Vanilla Beans
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WTF - Superbag
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WTF - Non-Alcolic Cocktails
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Опубликовано:

4 окт 2024

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Комментарии : 24

@HornadySetiawan 3 года назад

Those cocktails would surely make my brain crystal clear 😍😍😍

@Modernist_Pantry 3 года назад

Ha!

@shindude5 3 года назад

You guys always post about a relevant ingredient! I’m obsessed with clarification and make a lot of liqueurs at home. Definitely gonna try a gelatin clarification when my aramos are done next week!

@Modernist_Pantry 3 года назад

Glad you enjoy it!

@Hack_Life.Everyday 2 года назад

This information is gold for a modernist way of making wine, thank you!

@Modernist_Pantry 2 года назад

Glad it was helpful!

@christianmall 3 года назад

Awesome and interesting video. Regarding the clear ice: There's even the possibility to get clear ice using silicone molds. You put holes into the bottoms of the silicone molds, elevate the mold from the bottom of the cooler, fill the cooler with water and let it freeze for some time.

@Modernist_Pantry 3 года назад

Great tip!

@shanemelott3131 2 года назад

The term would be flocculated, not coagulated! Although they are very similar in meaning

@PatrikDhaeseleer 3 года назад

Very nice. Which ones of these clarification methods are NOT compatible with a high alcohol percentage? I have some batches of strawberry liqueur and limoncello that wound up very cloudy, presumably due to pectin. I tried Pectinex, but I suspect the high alcohol inactivates the enzyme. Yes, I could have used Pectinex *before* doing the extraction. But what's the easiest way to rescue my cloudy limoncello and "jammy" strawberry liqueur now that I've already added the alcohol?

@Modernist_Pantry 3 года назад

You can try milk-washing but it will dilute the liquor. I would say run it through a Spinzall but sadly we have no more Spinzalls.

@PatrikDhaeseleer 3 года назад

@@Modernist_Pantry Yeah, may need to try milk-washing - I did use a high proof alcohol for the limoncello and my wife thinks its way too strong anyway. I first came across milk washing in that weird chocolate liqueur from David Leite's Portuguese table. Never occurred to think of that as a general clarification method.

@LatoriaMartin 3 года назад

Chef looking real handsome and photogenic 😍

@nicolasbastide7028 2 года назад

She's pretty cute too.

@michaeldoyle5001 2 года назад

Would this be an appropriate way to make Lemon Super juice? If so, what chems and ratios please.

@Modernist_Pantry 2 года назад

Haven't tried but maybe! Would have to do some testing to see

@MD82321 2 года назад

@@Modernist_Pantry Please do.

@jonathankonig9717 2 года назад

How does them effect the taste of the stock for example?

@Modernist_Pantry 2 года назад

It will make the stock clearer and perhaps less unctuous

@deltadom33 3 года назад

I would like to know how to make a full size cake using a siphon which is extra light as working in an industrial kitchen or even to make a large cake as making small cakes is impractical using a siphon

@Modernist_Pantry 3 года назад

A siphon isn't really designed to make full sized cakes.

@deltadom33 3 года назад

@@Modernist_Pantry I would love to have the same effect but on a larger cake